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Easy chicken kung pao recipe

Easy chicken kung pao recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Don't be put off by my photography. Use up any bits you have in the fridge for colour and variation! Officially my daughter's favourite meal now. It's gluten free if you use GF soy sauce and serve over rice.

9 people made this

IngredientsServes: 4

  • 500g chicken breast fillets, cut into pieces
  • 2 medium onions, sliced or chopped
  • 15ml sesame oil
  • 60ml white wine
  • 60ml soy sauce
  • 200ml water
  • 2 teaspoons chilli flakes
  • 10ml white (or white wine) vinegar
  • 4 teaspoons dark brown soft sugar
  • 1 pepper, any colour
  • 1/2 teaspoon garlic powder
  • 1 small tin water chestnuts (optional)
  • 100g peanuts or cashew nuts
  • cornflour to thicken

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Fry chicken and onions in sesame oil over low heat for a few minutes. Brown them if you like (I don't), to stop the chicken breaking up.
  2. Add everything else in, except cornflour (or leave something out - it is a very flexible dish). Simmer with lid on over very low heat for 25 minutes, stirring occasionally.
  3. Add a couple of teaspoons of cornflour to water and mix. Add to the sauce to thicken as much as you like. (I like it to coat the noodles, not drain to the plate).
  4. Serve over noodles (or rice if you prefer) or stir the noodles into the sauce if your pan is big enough, then serve.


Don't let the photo put you off, the taste is worth the very little effort that you will put into this. :-)

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

excellent just as good as takeaway will be doing it again lust-11 Jan 2014

Kung Pao Chicken

 This Kung Pao Chicken Recipe is delicious and mild enough for kids to eat. It's an easy chicken breast recipe that uses peanuts, green onions,and sesame oil to provide lots of flavor in very little time. This may be one of my kid's favorite Chinese chicken recipes, mostly because they like to repeat the name of the dish over and over!. Don't let the length of the recipe directions make you think this recipe takes a long time to make, it really doesn't! I just try to explain all the steps fully to increase a successful outcome!

Preparation Time: 5-10 minutes Cooking Time: 15-20 minutes

1 - 1.5 pounds boneless chicken breasts, cut into 1" cubes
1 teaspoon sesame oil
1 teaspoon canola oil
1/2 cup roasted peanuts
1 clove garlic, minced
3-4 green onions, chopped with green portion reserved
1 green or red pepper, cut into 1" chunks

1 1/4 cup water
1/4 cup soy sauce (you can use low sodium if you prefer)
4 teaspoons cornstarch
1 Tablespoon granulated sugar
1 teaspoon red wine vinegar
4-5 dashes hot pepper sauce, such as Tabasco (or to taste)

In a large bowl, toss chicken with 1 teaspoon of sesame oil and set aside. Heat 1 teaspoon of canola oil in a large non-stick skillet and add peanuts. Saute the peanuts about 2-3 minutes, without browning them. Transfer the peanuts to another large bowl and set-aside. Add the garlic, white portion of the green onions and pepper chunks to the pan and saute about 1-2 minutes or until tender. Transfer these ingredients to the bowl with the sauteed peanuts and set aside.

Return the same pan to medium high heat and add the chicken. Saute the chicken until browned and fully cooked, about 6-10 minutes. While this is cooking make the sauce by combining all of the sauce ingredients in a bowl or measuring cup. When the chicken is fully cooked, add the chicken to the bowl with the peanuts and peppers. Stir the sauce once more to make sure the cornstarch is fully combined (it tends to stick to the bottom!) and add it to the pan. Cook over medium heat several minutes until thickened, stirring constantly. Add the cooked chicken, pepper mixture, and peanuts to the sauce. Simmer for about 1 minutes until heated through.
Serve over rice with green onion tops sprinkled on top.
Serves 4

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How to Make Kung Pao Chicken

Here’s a peek into how to make Kung Pao Chicken. First, measure everything out so it’s ready to go when the pan is hot. The secret to a good stir fry is a hot pan with really quick cooking.

If you prep ahead of time, this meal is ready in like 5 or 10 minutes! I make some steamed brown rice with peas mixed in to serve with this quick and healthy Kung Pao Chicken. But the rice is completely optional.

Sprinkle a few roasted peanuts sprinkled on top, and dinner is good to go. This Easy Kung Pao Chicken recipe has become a family favorite in our house.

The recipe says it serves 4, but I prefer to make this dish and divide it into three more generous servings. Don’t be afraid to add the dried red pepper to the dish. The peppers won’t set your mouth on fire, I promise!

Jaden keeps things simple in Steamy Kitchen’s Healthy Asian Favorites. Ingredient lists are manageable, and time involved in preparing the recipe is minimal.

How to make Kung Pao Chicken

We also love that this recipe is simple and takes little time to make.

CHICKEN. Toss chicken in a small bowl with cornstarch, until coated. Add oil to a skillet on medium heat (we liked using sesame oil but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain.

SAUCE. Add garlic, red pepper and ginger to skillet and stir fry for about 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl, stir well.

COMBINE. Add sauce and chicken to skillet. Toss to coat. Stir in nuts. Heat thoroughly. Garnish with green onions if desired.

Serve over hot white rice, fried rice or even sesame noodles.

Have leftovers? To store Kung Pao chicken, just place in an air-tight container in the fridge for 3-5 days.

Recipe Summary

  • 5 teaspoons low-sodium soy sauce
  • 2 teaspoons dry sherry
  • 2 teaspoons toasted sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 4 teaspoons canola oil
  • 4 dried red chile peppers, seeded, broken into small pieces
  • 4 green onions cut into 1-inch pieces
  • 2 cups coarsely chopped bok choy cabbage
  • 2 teaspoons grated fresh gingerroot
  • ¼ cup chopped, unsalted dry-roasted peanuts
  • 1 ⅓ cups hot cooked brown rice

Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce set aside.

Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet stir-fry 1 minute. Add bok choy and ginger stir-fry 1 minute more. Add chicken and soy sauce mixture cook until bubbling. Sprinkle with peanuts and serve with rice.

How to Make Kung Pao Chicken:

To make this Kung Pao Chicken recipe, I did research online and found a variety or recipes that had similar flavor profiles. With a bit of testing and combining of recipes, I&rsquove come up with a dish I&rsquom proud to share with you.

Typically, Kung Pao Chicken is fairly spicy thanks to the dried chili peppers included in most recipes. Since I prefer a little less heat in my food, I opted to leave the dried chilis out. Instead, I put in crushed red pepper flakes. To get the level of spiciness you like, you can just add more pepper flakes.

No matter what your heat preference is, I think you&rsquore going to love this recipe. And while I can&rsquot take you all on a Carnival Cruise (I wish.), I can at least share a taste of the cuisine!

Talk about a dish that&rsquos loaded with flavors. &ndash This is it!

While baking and making appetizers have been my forte, I can certainly see myself getting more into actual cooking. Just as long as everything tastes as good as this.

If you give this recipe a try, be sure to swing back and let me know what you think.

Kung pao chicken (easy and simple recipe)

Very easy, fresh out the pan homemade king Pao chicken is the best. I wanted to keep this recipe simple so everyone can make it without breaking the bank or getting it wrong at some point. It’s so easy and delicious and perfect when eaten with rice or pasta.

I did not add any broth because I wanted to keep this recipe healthier with less processed food with preservatives and too much sodium. The best chilies for this recipe are dried chilies but I had fresh ones so I just used those. You can do the same or dry your chilies in the sun in advance before making the recipe.

Kung pao chicken is a popular Chinese chicken dish packed with a lot of flavors from the wine, vinegar, vegetables, soy sauce, and everything that we used to make up this delicious dish. The nuts also give a perfect crunchiness and balance in flavor to the recipe. You can use any kind of nuts you can get.

A Quick And Easy Chicken Recipe: Stir Fry Chicken with Dried Chillies and Cashew Nuts, In A Flavourful Kung Pao Sauce

Meanwhile, slice the garlic, ginger, deseed and cut the dried chillies. In another bowl, prepare the Kung Pao Sauce by whisking together all the sauce ingredients. Then heat up oil in a wok and briefly fry the marinated chicken cubes till about just cooked through in the hot oil. Quickly removed from wok and set aside first. In the same wok, heat up extra oil and sauté garlic, ginger and using low heat, stir fry the dried chillies till aromatic and smell spicy. Then add in the chicken cubes and cashew nuts. Give a few quick stirs before adding in the kong pao sauce. Stir continuously till the sauce thickens and turns silky, coating each piece of chicken perfectly. And we’re done!

Easy chicken kung pao recipe - Recipes

Help You Cook Quick and Easily

Kung Pao Chicken is a traditional dish from the Sichuan of China. Kung Biao Chicken is a traditional dish in Sichuan cuisine, which is made from chicken, dried chili and peanuts. Because of its spicy entrance to mouth, the tenderness of the chicken and the crispness of peanuts are widely welcomed by the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao Chicken is “proliferated” and is synonymous with Chinese cuisine. The situation is similar to spaghetti in Italian cuisine. If you want know more about Kung Pao Chicken, please read-A story of Kung Pao Chicken.

Kung Pao Chicken Recipe

3-5 cut to pieces of dried chili

1tsp dark soy sauce (option)

1Tbs. bean paste (if you don’t have it, just use dark soy sauce)

1/3 cup sweet potato powder


  1. Prepare the ingredients you need: Cut the green onions into pieces, cut the ginger and garlic into pieces prickly ash, star aniseed, and dried red pepper aside. Wash green peppers, carrots, celery, and diced. Prickly ash, star aniseed wash chicken breasts;The peanuts are simmered to the surface and wrinkled. Wash a Chicken breast and diced.

2. Wash the chicken breast and diced. Place the chicken breast with 1/2 tsp salt, 1 tsp cooking wine, 1/4 cup of corn starch, 1/3 cup of sweet potato powder. Mix and stir it, sit there for 30 minutes and 1 hour. If time is less it doesn’t matte.

3. Besides, 1 spoonful of soy sauce, 2 tablespoons of cooking wine, 2 Tbs. of sugar, 1 tsp of vinegar, half a spoonful of oyster sauce, put together and mix well for ready to use late.

4. Put the marinated chicken in the pan and stir it until the chicken is all white.

5. Put the oil in the pot, put it into the dried peanuts and fry it. Be sure to use a small fire to prevent the peanuts burned. Until the peanuts color changed, take them out for use late.

6. Add a little oil to the bottom of the pot. Add the small pepper to the peppercorns. Spoon the dried red pepper and fry it. Add the onion ginger and garlic to the sauté. Add a spoonful of bean paste. If the bean paste is dry, you can add less. A little water until the red oil is fried

7. Put the carrots and stir fry for one minute, add the green peppers, celery, stir fry a few times, add the chicken, pour in the prepared juice and mix evenly, pour the peanuts, then add a few cups or 1 Half a glass of water, boil for 10 minutes on medium heat.

8. Watch the rest of the juice in the wok, if need, add a little water to it to boil, don’t let the food too dry. If the color is too light, you can add 1 tsp dark soy sauce, plus chopped green onion. The savory Kung Pao Chicken is out of the pan.

Easy Kung Pao Chicken Recipe

Unlike many of the traditional Chinese dishes we feature, American-Chinese classics like Kung Pao Chicken actually have roots in honest-to-goodness Chinese cooking.

The Szechuan dish was named after Ding Baozhen, a governor of the province whose official title, “Gōngbǎo,” was bastardized in the trip across the pond to “Kung Pao,” because words are hard and these things happen, even to 19th century Szechuan governors who deserve better.

Truly authentic versions of the dish (a phrase we would never use to describe our variety of Chinese cooking) are made with fistful upon fistful of Szechuan peppercorns, which make the dish not just merely spicy, but also have a numbing, tingly effect, not unlike licking the business end of a 9-volt battery. As delightful as that sounds, their import ban until the mid-2000s still can make the peppercorns tricky to find in some parts of the country, so we’ll use more traditional dried chilies.

The finished product is pleasantly spicy, with a gorgeous glossy sauce and plenty of pop from the peanuts. Use raw, if you can find them, but don’t make a special trip: roasted (but unsalted) peanuts work just fine, too.

Sheet Pan Kung Pao Chicken

Sheet Pan Kung Pao Chicken is the perfect easy one pan baked meal with all the flavors of the popular Chinese restaurant takeout dish. Best of all, it’s perfect for busy weeknights and simple to customize with paleo friendly options.

Sheet Pan meals are still ruling at our house. They are just too darn convenient since you don’t have to stir or keep an eye on things like you do on the stove top. Plus if you cover your pan with some parchment paper or foil, it makes cleanup a breeze.

This Sheet Pan Kung Pao Chicken is another fun twist on a popular restaurant takeout dish. I made it the same day I made this Cashew Chicken Sheet Pan and couldn’t wait to share it here.

There’s very little active time so it’s a perfect meal to make on a busy weeknight.

And in case you are following a gluten free or paleo friendly diet, I’ve listed out some substitutes you can use instead:

  • gluten free tamari (this is the one I use) or coconut aminosfor a paleo version
  • hoisin sauce – use a gluten free sauce or you are totally free to make your own paleo-friendly version.
  • honey (use raw for paleo)
  • garlic and ginger

(If you happen to have Gluten free oyster sauce or vegetarian mushroom sauce [both are not paleo-friendly] on hand, they would also work very well in this recipe for an extra umami kick.)