Kung Pao Chicken Recipe
Make Kung Pao Chicken Recipe in just 1h . 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.
Protein
Marinade
Sauce
Vegetables
Nuts
Oils
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine the soy sauce, Chinese rice wine, cornstarch, and sesame oil. Cut the chicken breast into bite-sized pieces and add them to the marinade. Mix well and let it marinate for at least 30 minutes.
Cooking
- 2
Prepare the Sauce
In a separate bowl, whisk together the soy sauce, rice vinegar, sugar, chicken broth, cornstarch, and chili paste. Set aside.
- 3
Stir-Fry the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes or until cooked through. Remove the chicken from the skillet and set aside.
- 4
Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, bell pepper, zucchini, and green onions. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
- 5
Combine and Finish
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes until the sauce thickens.
- 6
Add Peanuts
Add the roasted peanuts to the skillet and stir to incorporate. Cook for an additional minute.
- 7
Serve
Serve the Kung Pao Chicken hot over steamed rice or noodles.