Description
A bold homemade kung pao chicken recipe made with tender chicken, crisp vegetables, roasted peanuts, and a glossy sweet-savory sauce. This easy stir-fry delivers takeout-style flavor in under 30 minutes.
Ingredients
1 1/2 pounds boneless skinless chicken thighs or chicken breasts, cut into bite-size pieces
2 tablespoons soy sauce, for marinating
1 tablespoon cornstarch, for coating chicken
2 tablespoons neutral oil, divided
1 red bell pepper, chopped
1 small zucchini, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
6 dried red chilies, optional
1/2 cup roasted unsalted peanuts
3 green onions, sliced
For the sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon water
Instructions
1. Add the chicken, 2 tablespoons soy sauce, and 1 tablespoon cornstarch to a bowl. Toss until the chicken pieces look evenly coated.
2. Whisk the sauce ingredients in a small bowl until smooth, then set the bowl near the stove.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through.
4. Transfer the chicken to a plate. Add the remaining 1 tablespoon oil to the same skillet.
5. Add the bell pepper, zucchini, garlic, ginger, and dried chilies. Stir-fry for 2 to 3 minutes until the vegetables turn crisp-tender and fragrant.
6. Return the chicken to the skillet and stir everything together.
7. Pour in the sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
8. Stir in the peanuts and green onions. Serve hot over rice, noodles, or cauliflower rice.
Notes
Use chicken thighs for the juiciest texture, or use chicken breast for a leaner option.
For a milder dish, reduce the dried chilies or remove them before serving.
For extra heat, add chili oil or crushed red pepper at the table.
Add peanuts near the end so they stay crunchy.
For a gluten-free version, use tamari and gluten-free hoisin sauce.
Store leftovers in an airtight container for up to 4 days.
Reheat in a skillet with a splash of water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 760mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg