Go Back
- 1 lb boneless, skinless chicken breast, diced into bite-sized pieces - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 inch ginger, minced - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1/2 cup roasted unsalted peanuts The chicken is the star of this dish. It should be tender and juicy. I like to cut it into small pieces. This helps it cook fast and absorb flavors well. The bell peppers add color and crunch. They also bring a slight sweetness to balance the dish. The onion, garlic, and ginger add depth. They make the dish fragrant and full of flavor. - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon sesame oil - 2 teaspoons sugar - 1-2 teaspoons red pepper flakes (adjust to taste) The sauce ties everything together. Soy sauce gives a savory base. Rice vinegar adds a tangy note. Hoisin sauce brings in sweetness and richness. Sesame oil adds a nutty flavor. Sugar balances the saltiness, while red pepper flakes add heat. You can change the spice level by adding more or less. - 2 scallions, chopped for garnish Scallions add a fresh touch. They also give a nice color contrast. Roasted peanuts add crunch and nuttiness. These garnishes elevate the dish, making it look and taste gourmet. You can sprinkle them on top right before serving for the best effect. Start by coating the chicken pieces with cornstarch. Place the diced chicken in a bowl, then sprinkle in 2 tablespoons of cornstarch. Mix it well until each piece is fully coated. This step is key for a crispy texture. When you fry the chicken, the cornstarch will help it get that nice crunch. For the perfect crispy chicken, ensure the oil is hot when you cook it. Too cool oil will make the chicken soggy instead of crispy. Next, let's make the sauce. In a small bowl, combine the following: - 1/4 cup soy sauce - 2 tablespoons rice vinegar - 1 tablespoon hoisin sauce - 1 tablespoon sesame oil - 2 teaspoons sugar - 1-2 teaspoons red pepper flakes Whisk these ingredients together until well mixed. If you like it spicier, add more red pepper flakes. Taste the sauce and adjust it to match your heat preference. Now, heat 2 tablespoons of vegetable oil in a large skillet or wok. Keep the heat at medium-high. Once the oil is hot, add the chicken pieces in a single layer. Cook them for about 5-7 minutes until they turn golden brown. After cooking, remove the chicken from the pan and set it aside. In the same pan, toss in the diced red bell pepper, green bell pepper, chopped onion, minced garlic, and minced ginger. Stir-fry these vegetables for about 3-4 minutes. You want them tender but still crisp. Return the chicken to the pan and pour in the sauce you made earlier. Stir everything together. Make sure the chicken and vegetables are well coated in the sauce. Cook for an additional 2-3 minutes, until everything is heated through. Finally, stir in 1/2 cup of roasted unsalted peanuts and mix well. Remove the pan from heat. Serve your Kung Pao Chicken right away. Garnish with chopped scallions for a fresh touch. Enjoy your homemade dish! To make your Kung Pao Chicken taste amazing, use fresh ingredients. Fresh chicken, crunchy bell peppers, and crisp scallions all bring great flavor. I love adding more garlic and ginger for a bold taste. If you want more heat, try adding extra red pepper flakes. This dish shines when you balance sweet, salty, and spicy flavors. For the best stir-fry, heat your oil until it shimmers. This means it’s hot enough for cooking. Add the chicken in a single layer to ensure even cooking. Cook it until golden brown, about 5-7 minutes. When you add your veggies, keep them crisp. Stir-fry for only 3-4 minutes. This helps maintain their beautiful colors and crunch. Serve your Kung Pao Chicken over steamed jasmine rice. You can also use fried rice for a fun twist. For a nice presentation, sprinkle extra scallions on top. This adds color and freshness. You can even serve it in a bowl for a cozy feel. Enjoy your meal with chopsticks for a true takeout vibe! {{image_2}} You can swap chicken for tofu or shrimp. If you choose tofu, use firm tofu for the best texture. Cut it into cubes and press to remove excess moisture. For shrimp, use large shrimp and peel them. - Tofu: Cook for about 3-4 minutes until golden. - Shrimp: Cook for 2-3 minutes until pink. Adjust your cooking time based on your protein choice. Tofu may need a bit longer to crisp up, while shrimp cooks faster. Feel free to use your favorite or seasonal veggies. Broccoli, snap peas, or carrots can add color and crunch. - Seasonal Veggies: Choose fresh greens like bok choy or asparagus. - Customize: Add or remove veggies based on your taste preferences. This dish shines with fresh ingredients, so pick what you love most. To make this dish gluten-free, use tamari instead of soy sauce. For a low-carb option, skip the sugar and serve it over cauliflower rice. For vegan adaptations, simply replace chicken with tofu and ensure the sauce is vegan-friendly. This way, you can enjoy the flavors without any animal products. To keep your Kung Pao Chicken fresh, store it in an airtight container. This prevents moisture from getting in and keeps flavors intact. Place the container in the fridge. Your dish stays fresh for about 3 to 4 days. If you want to freeze Kung Pao Chicken, let it cool first. Then, place it in a freezer-safe bag or container. Push out as much air as you can to prevent freezer burn. It can stay good in the freezer for up to 2 months. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it in a pan over low heat until hot. You can add a splash of water for moisture. For meal prep, I recommend using glass containers. They keep food fresh and are easy to clean. Portion out the Kung Pao Chicken with rice or veggies for quick meals. This makes it easy to grab and go during a busy week. You’ll save time and still enjoy a tasty dinner! Kung Pao Chicken is a classic Chinese dish. It hails from Sichuan province in China. The dish features diced chicken, peanuts, and vegetables. It's known for its bold flavors and slight heat. The sauce combines soy sauce, vinegar, and hoisin. This mix gives it a sweet and savory taste. Yes, you can prepare Kung Pao Chicken ahead of time. Cook the chicken and veggies, then store them. Keep the sauce separate to maintain freshness. When ready to eat, reheat everything together. This makes for a quick meal. Kung Pao Chicken can be spicy, but you control the heat! The red pepper flakes add a kick. Start with one teaspoon if you prefer mild. You can always add more to taste. Adjusting the spice level makes it perfect for you. This blog post covered everything you need to know about making Kung Pao Chicken. We discussed the ingredients, sauce components, and optional garnishes that boost flavor. I shared step-by-step instructions to help you cook with ease. Remember, using fresh ingredients makes a big difference. You can adapt the recipe with different proteins and veggies for your taste. Whether you store leftovers or meal prep, this dish stays delicious. Enjoy your tasty creation!

Better-Than-Takeout Kung Pao Chicken

Craving a delicious dinner that rivals your favorite takeout? Discover how to make Better-Than-Takeout Kung Pao Chicken at home! This quick recipe combines perfectly cooked chicken, vibrant veggies, and a flavorful sauce that hits all the right notes. In just 30 minutes, you can enjoy this easy and satisfying dish. Click through to explore the full recipe and elevate your weeknight meals today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breast, diced into bite-sized pieces

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

1 inch ginger, minced

1/2 cup roasted unsalted peanuts

2 scallions, chopped for garnish

For the Sauce:

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon hoisin sauce

1 tablespoon sesame oil

2 teaspoons sugar

1-2 teaspoons red pepper flakes (adjust to taste)

Instructions
 

In a bowl, toss the diced chicken with cornstarch until well-coated. This will give it a crispy texture during cooking.

    In a small bowl, whisk together all the sauce ingredients (soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and red pepper flakes) and set aside.

      Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.

        In the same pan, add diced red and green bell peppers, onion, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

          Return the chicken to the pan and pour in the prepared sauce. Stir everything together, ensuring the chicken and vegetables are evenly coated. Cook for an additional 2-3 minutes until heated through.

            Stir in the roasted peanuts and mix well before removing the pan from the heat.

              Serve immediately, garnished with chopped scallions.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the Kung Pao Chicken over a bed of steamed jasmine rice or with a side of fried rice, and pronounce it visually delightful with additional scallions sprinkled on top.