Kung Pao Chicken

Kung Pao Chicken is an easy and delicious Chinese Kung Pao chicken recipe. This recipe is so easy to make, and versatile in ingredients used. Skip pricey takeout and learn to make homemade Kung Pao at home.

Course Dinner

Cuisine Chinese

Keyword chicken kung po, chinese chicken, chinese chicken recipe, how to make kung pao, is Kung Pao chicken spicy, kung bo chicken, Kung pao, Kung Pao chicken, Kung Pao chicken recipe, Kung pao sauce, Kung pow, what is Kung Pao chicken

Prep Time 8

Cook Time 17

Total Time 25

Servings -5 Servings

Calories 523kcal

Author Kelsey

Equipment

Ingredients

1 Tablespoon Oil
1 pound Diced Chicken approximately 2-3 chicken breasts
Salt and Pepper to taste
1 teaspoon Ground Ginger
1 teaspoon Red Chile Flakes or to taste
3 teaspoons Minced Garlic
1 Zucchini chopped
1 Red Bell Pepper chopped
1/4 cup Peanuts optional
2 Green Onions green parts sliced (white stems discarded)
Kung Pao Sauce this is my homemade recipe

Instructions

Add oil to pan and let it get hot. You will dice up your chicken into bite size cubes, and season with salt and pepper.
Add the chicken to the hot skillet and saute for 5-7 minutes or until the chicken is fully cooked.
Then add in the ginger, Chile flakes and minced garlic, and let cook a minute to become fragrant.
Next you will toss in the peppers and zucchini that are diced up into cubes. Stir and cook for around 5 minutes, or until slightly charred. If the skillet is too dry add in a little extra oil to prevent sticking.
Once veggies are cooked you will mix up and pour in your Kung Pao sauce. You can make homemade from my recipe (click here) or buy store bought sauce.
Stir in most of the sauce (save some for adding extra later if needed), part of peanuts, and 1/2 of the green onions. Stir often and cook for about 2 more minutes. The sauce will thicken pretty quick. Once thick and all the ingredients are coated.
Remove Kung Pao chicken from heat and serve with rice, noodles, etc.

Notes

Sauce - Make homemade Kung Pao or buy a bottle. I used all of the recipe for my sauce. You reserve some for adding on top if you enjoy heavy sauce.

Serving - Serve with white rice, rice noodles, lo mein, etc.

Spice Factor - If you want a mild Kung Pao use less red Chile flakes, or discard them altogether if you don't like spice.

Storing Leftovers - Store your leftover chicken in the fridge for around 3 days. Use for grab and go lunches or dinner.

Nutrition