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Kung Pao Chicken
Recipe

18 INGREDIENTS • 4 STEPS • 30MINS

Kung Pao Chicken

4.5
2 ratings
This recipe has the perfect balance of sweet, savory, and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with chow mein or fried rice.
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/
This recipe has the perfect balance of sweet, savory, and spicy, all stir-fried together in about 30 minutes. Adjust the spiciness level to your liking and serve alone, over white rice with chow mein or fried rice.
30MINS
Total Time
$3.18
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
2 Tbsp
Yellow Onion
1/2
Yellow Onion, diced, Large
about 1 1/4 cups
Boneless, Skinless Chicken Breast
1 lb
Cayenne Pepper
1/8 tsp
Cayenne Pepper
optional
Scallion
1 bunch
Scallion, thinly sliced
3 scallions per 4 servings
Dry Roasted and Salted Peanuts
1/4 cup
Dry Roasted and Salted Peanuts
Salt
to taste
Kung Pao Chicken Sauce
Water
1/2 cup
Water, Cold
Soy Sauce
2 Tbsp
Corn Starch
1/2 Tbsp
Worcestershire Sauce
1/2 Tbsp
Worcestershire Sauce
Sesame Oil
1/2 Tbsp
Sesame Oil
Garlic
1 clove
Garlic, minced
Nutrition Per Serving
VIEW ALL
Calories
310
Fat
15.0 g
Protein
27.6 g
Carbs
17.5 g
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Kung Pao Chicken
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/

Author's Notes

For spice, start with 1/8 tsp cayenne pepper and add more as desired.

To store: Cool completely and store in an airtight container for up to 4-5 days. To rewarm, cover and reheat in the microwave in 30-second intervals until hot.
Cooking InstructionsHide images
step 1
In a large skillet, heat Olive Oil (2 Tbsp) over medium heat. Sauté Yellow Onion (1/2) and Red Bell Pepper (1) for about 5 minutes and until softened.
step 2
While veggies are cooking, cut Boneless, Skinless Chicken Breast (1 lb) into bite-sized pieces and sprinkle them with Salt (to taste), Ground Black Pepper (to taste), and Cayenne Pepper (1/8 tsp) if using. Add in the hot pan to cook thoroughly to brown.
step 3
In a small bowl, whisk together Water (1/2 cup), Hoisin Sauce (2 Tbsp), Soy Sauce (2 Tbsp), Granulated Sugar (1 1/2 Tbsp), Corn Starch (1/2 Tbsp), Worcestershire Sauce (1/2 Tbsp), Sesame Oil (1/2 Tbsp), Garlic (1 clove), and Ground Ginger (1/2 tsp). Pour into a hot pan and simmer to thicken the sauce.
step 4
Before serving, toss together with Scallion (1 bunch) and Dry Roasted and Salted Peanuts (1/4 cup). Serve over white rice.
step 4 Before serving, toss together with Scallion (1 bunch) and Dry Roasted and Salted Peanuts (1/4 cup). Serve over white rice.
Tags
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Dairy-Free
Chicken
Shellfish-Free
Dinner
Chinese
Quick & Easy
Vegetables
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