Name: Kung Pao Chicken
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lb boneless skinless chicken breasts; 0.75 cup roasted unsalted peanuts; 1 large red bell pepper; 0.5 medium yellow onion; 4 clove garlic; 1 tbsp fresh ginger; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp honey; 1 tbsp sesame oil; 2 tbsp vegetable oil; 0.5 tsp red pepper flakes; 1 tbsp cornstarch; 0.25 cup water; 2 stalk green onion

← Recipes · Stir Fry · Kung Pao Chicken

420 cal42g protein18g carbs20g fat720mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch30 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Kung Pao Chicken

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Stir Fry30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken breastscut into bite-sized pieces1.5 lb

roasted unsalted peanuts0.75 cups

red bell pepperchopped — red, yellow, or a mix1 large

yellow onionchopped0.5 medium

garlicminced4 cloves

fresh gingerminced1 tbsp

soy sauce3 tbsp

rice vinegar2 tbsp

honey1 tbsp

sesame oil1 tbsp

vegetable oil2 tbsp

red pepper flakes0.5 tsp

cornstarch1 tbsp

water0.25 cups

green onionsliced2 stalks

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, water, and cornstarch until smooth. Set aside.

2Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Working in two batches, cook chicken until golden and cooked through, about 4–5 minutes per batch. Transfer to a plate.

3Add remaining 1 tbsp oil to the wok. Add onion and bell pepper; stir-fry for 2–3 minutes until just tender-crisp.

4Add garlic, ginger, and red pepper flakes; cook for 30 seconds until fragrant.

5Return chicken to the wok. Pour in sauce and toss until everything is coated and the sauce thickens, about 1–2 minutes.

6Stir in peanuts and most of the green onion. Taste and adjust seasoning as needed.

7Serve over steamed rice or noodles. Garnish with remaining green onion.