Kung Pao Chicken

For my weeknight version of Kung Pao chicken, I kept all the big Chinese restaurant flavors, but made a few ingredient substitutions to ensure you can find everything at your regular grocery store. A lot of Kung Pao chicken recipes have you marinate the chicken, but for this easy version, I skipped that step and found that the resulting dish was no less delicious! For a vegetarian version, try Kung Pao Mushrooms or Kung Pao Tofu, or for more takeout-inspired recipes, be sure to try Orange Chicken or Mongolian Beef. 

What’s In Kung Pao Chicken

See the full recipe below for exact measurements. 

• Boneless skinless chicken breast: This is what I usually have on-hand, so it’s what I use. 
• Dried chili peppers: In Sichuan province and in many Chinese restaurants here in America, Kung Pao chicken gets its spicy heat from Sichuan peppercorns, but I use dried chilies instead, because they’re easier to find. 
• Soy sauce: Soy sauce is the heart of the flavorful stir fry sauce. Use GF tamari if you want this dish to be gluten free! 
• Vinegar: Rice vinegar or sherry vinegar both work. 
• Cornstarch: This helps the Kung Pao sauce cling to the chicken pieces. 
• Sugar: A hint of sugar balances out all the vinegar and chilies. 
• Oil: Toasted sesame oil for flavor, and canola oil for stir-frying. 
• Bell peppers: We use a mixture of red and green peppers just to make it fun. 
• Cashews: Cashews make it feel a little more deluxe, and just think, you’re saving money by making it at home instead of ordering take out, so you can justify the splurge! 
• Fresh garlic & ginger: Key to that authentic Chinese restaurant flavor! 

How to Make Easy Kung Pao Chicken

1. Make the Kung Pao sauce: mix the soy sauce, vinegar and sugar in a bowl. 
2. Prep the chicken! With a sharp knife, cut the boneless, skinless chicken breast into uniform strips. TIP: This is easier to do if your chicken is slightly frozen. 
3. Cook the chicken until crispy! Using a big, sturdy skillet or a wok. 
4. Stir-fry! Stir-fry the bell peppers, add the scallions, cashews, ginger, garlic, and dried chili peppers. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce and cooked chicken. 
5. Serve! 

Serving Suggestions

• For a simple meal, serve this over steaming white or brown rice. 
• If you want a bigger meal, pair it with Chinese vegetable sides, like dry-fried green beans, baby bok choy, or hot and sour cabbage. 

Kung Pao Chicken Tips 

• When you stir-fry the chicken, work in small batches to ensure that each piece of chicken truly fries in the hot pan. If you over-crowd the pan, the chicken will steam instead of fry. 
• You can use chicken thighs instead of breasts, but they will take slightly longer to cook. 
• Adjust the spiciness level by adjusting the amount of chilies. 
• Make it more nutritious by adding more veggies. Try broccoli, celery, or I really love adding water chestnuts (you can find these canned in the Asian foods aisle) for extra crunch and texture. 

How to Store Leftovers

Store any leftovers in the fridge for up to 3 days. The best way to reheat Kung Pao chicken is in a skillet over medium heat. You may need to add a splash of water if the Kung Pao sauce seems too thick. This recipe freezes well for up to 3 months. Let the Kung Pao chicken cool completely before freezing, and thaw overnight in the refrigerator before reheating.

Easy Kung Pao Chicken & Beyond!

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