Ingredients
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1/2 cup unsalted peanuts (roasted or fried)
8–10 dried red chilies (adjust to taste)
1 bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1-inch fresh ginger, minced
2 tablespoons soy sauce (for sauce)
1 tablespoon rice vinegar
1 tablespoon sugar or honey
1 teaspoon chili paste or chili sauce
1 tablespoon water (optional for thinning the sauce)
Instructions
Marinate the chicken: In a medium bowl, combine 2 tablespoons soy sauce and 1 tablespoon cornstarch. Add the chicken pieces and mix well. Let it marinate for about 10-15 minutes.
Prepare the sauce: In a small bowl, mix 2 tablespoons soy sauce, rice vinegar, sugar, chili paste (or sauce), and 1 tablespoon of water. Set aside.
Cook the chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until golden brown and cooked through (about 6-8 minutes). Remove from the wok and set aside.
Stir-fry vegetables: In the same wok, add a bit more oil if needed and sauté garlic, ginger, bell pepper, and onion for 2-3 minutes, until fragrant and tender.
Combine everything: Return the cooked chicken to the wok along with the peanuts and dried chilies. Add the sauce and toss everything together until well-coated, cooking for another 2 minutes until everything is heated through.
Serve: Serve the Kung Pao Chicken over steamed rice or noodles. Enjoy!
Notes
Adjust the spice level by adding more or fewer dried chilies or chili paste.
You can substitute chicken with tofu or shrimp for a vegetarian or seafood version.
If you’re avoiding gluten, use tamari instead of soy sauce to make this dish gluten-free.
For a more traditional flavor, add Sichuan peppercorns to the stir-fry for the signature numbing-spicy taste of Sichuan cuisine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (1/4 of the dish)
- Calories: 330 kcal (per serving)
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 9g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
Keywords: Kung Pao Chicken, Chicken Stir-Fry, Chinese Chicken Recipes, Spicy Chicken, Sichuan Cuisine, Easy Stir-Fry, Asian Chicken Dish