Kung Pao Chicken Recipe
Make Kung Pao Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Stir-Fry Ingredients
Sauce
Method
Marinating the Chicken
- 1
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and place in a bowl.
- 2
Add Marinade Ingredients
Add 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil to the chicken. Mix well to coat.
- 3
Marinate
Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.
Cooking the Dish
- 4
Prepare the Sauce
In a small bowl, mix 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1 teaspoon of cornstarch, and 2 tablespoons of water. Stir until well combined and set aside.
- 5
Heat the Oil
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- 6
Cook the Chicken
Once the oil is hot, add the marinated chicken to the skillet. Stir-fry for about 4-5 minutes or until the chicken is cooked through and no longer pink.
- 7
Add Vegetables and Peanuts
Add the diced bell pepper, zucchini, minced garlic, minced ginger, dried red chili peppers, and peanuts to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.
- 8
Add the Sauce
Pour the prepared sauce over the chicken and vegetables. Stir well to combine and cook for an additional 2 minutes until the sauce thickens.
- 9
Garnish
Add sliced green onions on top as a garnish before serving.
