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Home » Easy Kung Pao Chicken Recipe

March 25, 2018 By Michele 23 Comments

Easy Kung Pao Chicken Recipe

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This Easy Kung Pao Chicken Recipe is a quick and easy Chinese inspired recipe that can be ready in less than 30 minutes and makes a great weeknight meal to celebrate Chinese New Year or for any time of year.

Easy Kung Pao Chicken Recipe

I originally published this Easy Kung Pao Chicken Recipe on PenneyLane.com in February 2015 for Chinese New Year when I was a contributor to that site.

However, that blogger stopped blogging and took down her site. Therefore, I have published the original recipe here.

This Easy Kung Pao Chicken Recipe offers:

  • a quick and easy complete meal with chicken, vegetables, kung pao sauce, and rice in under 30 minutes;
  • a restaurant quality Chinese dinner that tastes better than take-out, and is made using mostly pantry ingredients;
  • a few tidbits of trivia about the upcoming Chinese New Year to impress your friends;
  • an ahhhh-mazing sweet, spicy, and savory Kung Pao sauce.

Easy Kung Pao Chicken Recipe

Our favorite place for Kung Pao Chicken was a little family-owned restaurant near our house. We ate there for a number of years until the restaurant closed.

We tried several other restaurants afterward but their Kung Pao was not the same. We gave up trying to find another restaurant, and instead, now I make the Kung Pao Chicken at home.

Easy Kung Pao Chicken Recipe

To make this recipe you will need sesame oil and Hoisin sauce. Both of these have incredible flavor and I recommend making both a pantry staple. They are found in the International aisles of most grocery stores or should be available at your local Asian market.

I understand that you may not want to buy an ingredient just for one recipe, which is why I also recommend checking out some of my other favorite Asian dishes that use either Hoisin sauce or Sesame Oil:

  • Pepper Steak in Wonton Cups – a wonderful Asian-inspired bite-sized appetizer
  • Sticky Asian Chicken Wings – a sweet and spicy Asian-inspired chicken wings.
  • Spicy Orange Chicken – a chicken dish in a sweet and spicy orange sauce similar to a popular restaurant chain.

Easy Kung Pao Chicken Recipe

Tips for Perfect Kung Pao Chicken

  1. Use good quality ingredients for the best results.
  2. Don’t skip the cornstarch. Dredging the chicken in cornstarch makes it crispy.
  3. Use a good quality balsamic vinegar, one that is sweeter than regular vinegar. If you have one that is more vinegary, you may need to add some sugar to the sauce to offset the additional vinegar taste.
  4. I recommend using a lite soy sauce or one that is reduced-sodium because regular soy sauce is extremely salty and could cause the dish to be too salty.
  5. If you add more vegetables or like to pour sauce over rice, then you may want to consider doubling the sauce.

What Ingredients Are In Kung Pao Chicken

Here is a list of ingredients you will need to make Kung Pao Chicken. Scroll down to the printable recipe card to see the specific amounts of each ingredient.

  1. Boneless, Skinless Chicken Breasts, cut into cubes
  2. Minced garlic
  3. Green bell pepper, chopped
  4. Red bell pepper, chopped
  5. Green onions, chopped
  6. Roasted peanuts
  7. Balsamic Vinegar
  8. Hoisin Sauce
  9. Soy Sauce
  10. Cornstarch
  11. Red Pepper Flakes (optional)
  12. Vegetable oil
  13. Sesame Oil

How To Make Easy Kung Pao Chicken

Here are the basic steps to make this Easy Kung Pao Chicken. For more detailed instructions, scroll down to the printable recipe card.

  1. Heat oil in wok or skillet.
  2. Dredge chicken cubes in cornstarch.
  3. Add chicken cubes to hot skillet and cook until the chicken is no longer pink.
  4. Add red and green bell peppers and cook until they are just tender.
  5. To make the sauce, in a bowl stir together hoisin, soy sauce, balsamic vinegar, sesame oil, minced garlic, ginger and red pepper flakes.
  6. Pour the sauce over the chicken and vegetables in the pan. Cook until the sauce is thickened.

Don’t wait until Chinese New Year to make this recipe! It is so quick and easy and delicious that you can make it all year round and skip the Chinese takeout.

This is the RECIPE that was formerly posted on PenneyLane.com.  However, that site no longer exists.

If you like this recipe, be sure to follow me on:

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4.86 from 7 votes
Easy Kung Pao Chicken Recipe
Print
Easy Kung Pao Chicken
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Who needs takeout when you can make this easy Kung Pao Chicken Recipe at home? Delicious sauce, flavorful chicken, & traditional nuts & vegetables. It's also gluten-free!! 

Course: Main Dishes
Cuisine: Chinese
Servings: 4
Calories: 301 kcal
Author: Michele @ Flavor Mosaic
Ingredients
Meat
  • 1 lb boneless, skinless chicken breasts cut into cubes
Produce
  • 2 garlic cloves minced
  • 1/4 tsp ground ginger
  • 1/2 green bell pepper chopped
  • 4 green onions chopped
  • 1/4 cup peanuts roasted
  • 1/2 red bell pepper chopped
Condiments
  • 1-2/3 tbsp balsamic vinegar (good quality)
  • 1 tbsp Hoisin sauce
  • 2 tbsp soy sauce
Baking & Spices
  • 4 tsp cornstarch
  • 1/2 tsp red pepper flakes (optional)
Oils & Vinegar
  • 2 tbsp Peanut or vegetable oil
  • 2 tsp Sesame oil
US Customary - Metric
Instructions
  1. Heat peanut oil (or vegetable oil) in a wok or large skillet over medium-high heat.

  2. Dredge chicken cubes in cornstarch and add to the hot skillet and cook until they are no longer pink.

  3. Add the chopped red and green bell peppers to the hot skillet and cook until they are softened.

  4. In a small bowl mix together the hoisin sauce, soy sauce, balsamic vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes.

  5. Pour the sauce over the chicken and vegetables and cook until the sauce is thickened.

  6. Garnish with peanuts and chopped green onions. Serve hot over rice

Recipe Notes

I originally posted this Easy Kung Pao Chicken Recipe on PenneyLane.com as a contributor.

This recipe was formerly posted at http://penneylane.com/easy-kung-pao-chicken-recipe/  However, that blog no longer exists, and this is the original recipe.

 

Nutrition Facts
Easy Kung Pao Chicken
Amount Per Serving
Calories 301 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 72mg 24%
Sodium 770mg 32%
Potassium 590mg 17%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 28g 56%
Vitamin A 15%
Vitamin C 42.5%
Calcium 2.2%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.

Other Chinese Chicken Recipes

Spicy Chinese Cashew Chicken

Easy Spicy Chinese Cashew Chicken

Slow Cooker Asian Sesame Meatballs

Slow Cooker Asian Sesame Meatballs by Flavor Mosaic

Sticky Asian Chicken Wings

Sticky Asian Chicken Wings

Spicy Orange Chicken

Spicy Orange Chicken

Filed Under: Asian, Budget-friendly, Chicken, Chinese New Year, Comfort Food, Date Night, Dinner, Lunch, Quick and Easy, Resized Slider Photos

About Michele

Hi, I’m Michele, owner/creator of Flavor Mosaic, and a wife, dog mom, chocolate lover, photographer, recipe developer, and writer, living in Texas. At Flavor Mosaic, I share fast, easy, flavorful recipes with bold flavors and fun, foodie travel ideas.

Posts may include affiliate links. Flavor Mosaic earns a few cents on the dollar if readers purchase the items I recommend at no additional cost to you.

Reader Interactions

Comments

  1. Vicky says

    May 27, 2018 at 11:08 pm

    I found your recipe on PInterest and I have a question for you. Nowhere in the recipe does it say when to add the green onion and peanuts. Can you clarify that please? I’m eager to try this! Thank you so much.

    Reply
    • Michele says

      May 28, 2018 at 5:30 am

      Hi Vicky, thanks for bringing this to my attention. I updated the recipe instructions. The peanuts and chopped green onions are added last, like a garnish, just before serving. Let me know if you have any other questions. I hope you enjoy the Kung Pao Chicken.

      Reply
  2. Heidi S. says

    August 2, 2018 at 4:01 pm

    We’ve made this recipe many times before and love it but I noticed this version of the recipe taken from the original website no longer includes the celery even though it is still pictured in the photos of the dish. I hope to make it again this week and can just add a stalk or two when making it but I was just curious as to why it was left out.

    Reply
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Hi Everyone! I'm Michele. Welcome to Flavor Mosaic, where I share fast, easy, flavorful recipes, including Southern, Mexican, Tex-Mex, and Instant Pot recipes. My husband and I live in South Texas with our cute, adopted cocker spaniel. Read More…

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