Easy Kung Pao Chicken

A delightful combination of succulent chicken, vibrant vegetables, and a spicy, savory sauce that evokes favorite takeout meals. Quick to prepare, it's perfect for a weeknight family dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 425

Ingredients Method Notes

Ingredients

For the sauce

½ cup low-sodium soy sauce or tamari Adds depth and umami without overwhelming saltiness.
3 tablespoons seasoned rice vinegar Enhances the sauce with tangy flavor.
1½ tablespoons sugar Provides a touch of sweetness.
2 tablespoons cornstarch Serves as a thickening agent.

For the chicken

2 pounds boneless, skinless chicken breasts, thinly sliced Juicy pieces that soak up flavor.
2 tablespoons toasted sesame oil Enhances the dish’s savoriness.
2 tablespoons vegetable oil Essential for frying.

For the vegetables

1 red bell pepper diced Adds sweetness and color.
1 green bell pepper diced Offers slight bitterness.
3 green onions cut into 2-inch pieces Brings freshness and crunch.
½ cup raw cashews or peanuts Adds crunch and creamy texture.
2 teaspoons grated fresh ginger Adds warmth and spice.
6 cloves garlic, minced Imparts robust flavor.
10 pieces dried red chili peppers, cut in half or ¼ teaspoon chili flakes Adjustable heat level.
to taste sea salt Enhances flavors.

For serving

as needed cooked rice Optional, absorbs delicious sauce.

Method

Preparation

Combine ¼ cup of soy sauce, vinegar, sugar, and ¼ cup of water in a small bowl. Mix well and set aside.
In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch until smooth. Toss thinly sliced chicken in this mixture until well-coated.

Cooking

Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large skillet over high heat. Add the chicken in batches and cook for about 8 minutes, stirring to lightly brown on both sides. Transfer cooked chicken to a plate.
In the same skillet, add remaining 1 tablespoon of sesame oil over medium heat. Add diced bell peppers and cook, stirring for about 4 minutes until they begin to soften.
Stir in green onions, cashews, ginger, garlic, and dried chili peppers. Cook for an additional 2 minutes until fragrant.
Return the chicken to the skillet, pour in the reserved sauce, and stir to combine. Bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 2 to 3 minutes. Season with sea salt to taste.

Serving

Serve your Easy Kung Pao Chicken steaming over a bed of rice, if desired.

Notes

For added depth, consider marinating the chicken in soy sauce 30 minutes prior. Adjust heat level with fewer dried chili peppers. For extra crunch, add more nuts before serving. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet with a bit of water.