Kung Pao Chicken – quick and easy chicken stir fry packed with veggies and a little kick. Add whatever veggies you want and have dinner ready in minutes!
When I am struggling with what to make for dinner, I think Asian food is my go to. Something like Garlic Beef Noodle Bowls comes together in minutes, and my family loves it. Plus you can add any veggies you want, and make it even better for you. Five Spice Pork Lo Mein has been on repeat for about 10 years at our house.
When I first started blogging I shared this recipe for Kung Pao Chicken, and the Asian obsession kind of started. Now Chicken Lo Mein is kind of a staple. So today I am updating the pictures, and sharing this recipe with you again.
I completely forgot about this kung pao chicken until I was looking through some of the old recipes on my site. I made it for lunch one day, and I am really mad at myself I haven’t been making it all these years. It is so good. The sauce is sweet and spicy, and perfect over rice. You can use whatever veggies you have in this dish.
My husband would love this with green pepper, I think it would be great with broccoli as well. I settled on zucchini and mushrooms, and I have to stay it was pretty darn good. Plus, the Kung Pao Chicken uses pretty staple ingredients, so you can make it any night of the week.
Kung Pao Chicken - quick and easy chicken stir fry packed with veggies and a little kick. Add whatever veggies you want and have dinner ready in minutes!
- 1 pound boneless, skinless chicken breasts cut into bite size pieces
- 5 Tbls white wine or chicken broth divided
- 5 Tbls soy sauce divided
- 2 Tbls sesame oile divided
- 2 Tbls cornstarch divided
- 2 Tbls water divided
- 1 Tbls chili garlic paste
- 3 tsp rice wine vinegar
- 6 tsp brown sugar
- 2 tsp vegetable oil
- 2 cups vegetables chopped
- 1 small can water chestnuts
- 1 Tbls garlic chopped
- 2 green onions finely chopped
- chopped peanuts for garnish
In a large zip top bag, combine 2 Tbls wine or chicken broth, 2 Tbls soy sauce, 1 Tbls oil, and 1 Tbls cornstarch dissolved with 1 Tbls water.
Add chicken. Toss to coat. Marinate in the fridge for 30-60 minutes.
Meanwhile make the sauce. Mix together 3 Tbls wine or chicken broth, 3 Tbls soy sauce, 1 Tbls oil, 1 Tbls cornstarch dissolved in 1 Tbls water, chili paste, vinegar, and sugar. Set aside.
Heat a large skillet over high heat. Add the marinated chicken. Brown the chicken for 4-5 minutes, or until it is cooked. Remove from pan, cover with foil to keep it warm.
Reduce the heat to medium high heat. Add vegetable oil to the pan. Mix in veggies and cook for 4-5 minutes, until crisp tender. Mix in garlic and water chestnuts. Cook for 2 minutes.
Add chicken back to the pan. Pour sauce over the chicken. Mix and bring to a boil. Cook for 2-3 minutes until the sauce starts to thicken.
Serve immediately over rice topped with green onions and chopped peanuts
Adapted from All Recipes