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.
What is Kung Pao Chicken?
It is stir fry Chinese dish with chicken, peanuts, and veggies in a spicy sauce. You can add whatever veggies you like or have on hand, which is part of the reason I like this. If I have zucchini, I will throw it in. A little broccoli, perfect just use it.
This kung pao chicken recipe is one of my favorite weeknight meals for how quickly it comes together. You can easily adjust the heat level for your families taste. My family likes things spicy, so I go a little heavy with the chili garlic paste. But if you like it mild use less.
How to Make Kung Pao Chicken
- Make sure all of your ingredients are prepped and ready. Have your veggies cut, meat ready, and everything in place. Stir frys cook quickly, so having everything prepped and ready makes it quick and easy to prepare.
- Mix all of the ingredients for the sauce together before you start. Use a liquid measuring cup to make it easy.
- Use a wok or very large skillet. Make sure the pan is nice and hot before you add ingredients.
- Brown chicken and then remove from pan to keep warm. Cover it with foil to keep it warm. You want to cook the veggies and the chicken separate, so the chicken doesn’t get over cooked while you saute the veggies.
- Add everything to the pan and let the sauce simmer and thicken.
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Kung Pao Chicken
Ingredients
- 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
Instructions
- 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
Notes
Adapted from All Recipes
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 317 Saturated Fat 3g Cholesterol 72mg Sodium 1177mg Carbohydrates 20g Fiber 1g Sugar 6g Protein 27g
Kelly says
Ooo this is my absolute favorite dish and this version looks incredible! So glad to be your new follower, loving your blog! 🙂
http://www.cookskinny.blogspot.com/
Sandra says
Hi Erin, this is just wonderful combination of flavors. I love how you made it! Thanks so much for sharing!
Free Spirit Eater says
I was about to comment on your yummy dinner rolls and then I saw this! YUMMY! Browsed your site and I'm loving it! Official follower and proud of it =]
Baker Street says
You had me at nutella! Did you say 1 cup of nutella! I’m in. 🙂
Erin says
Yeah, that is an estimate 🙂 Depends on how much Nutella you want to put in the middle!
Kiri W. says
*swallows visibly* Oh, man. That looks beyond amazing.
April says
Wow these look amazing, and the nutella in the middle, seems like the perfect muffin to me 🙂
Dana says
I love Nutella and have yet to bake with it, but I plan to soon…these muffins look very yummy!
Steph@stephsbitebybite says
You know I’m all about these muffins! Man they have got me drooling!
Grubarazzi (@Grubarazzi) says
Ummmm, why did you do this to me today? I LOVE nutella… I could live off the stuff. these look amazing 🙂
FreeSpiritEater says
Oh heck yes! These look and sound absolutely amazing!! Yum! Thanks for sharing Erin, have a good one! =] Loveee this recipe!
Anna says
Love Nutella! Yumm.
Janet@FCTC says
I swear… you’re gong to make a Nutella convert at this rate, Erin :-p
Maggie says
Yeah, nutella is a food of the gods. Lovin’ this recipe, I’ll have dessert for breakfast any day (and often do, oops)!
Ramona says
Looks like yet another wonderful muffin! I love your recipe index… how did you manage to organize it so nicely. 🙂 I dread having to do that… I have changed my mind 100x how I want it to look. LOL! PS.. love the photos… you seem to get some good light in your new home. 🙂
Valerie @ From Valerie's Kitchen says
My youngest is a nut for Nutella 🙂 I’ve got to try these!
Kim Bee says
Great job on the index. I added one to mine recently too. Took me a whole day and I was cranky by the time I was done but happy it’s over with. I have to admit remembering to update it every day escapes me. These muffins sure are tasty. I have to thank you for putting me on to Nutella. I finally bought some and have baked with it twice. I am so impressed, super good stuff.
Bianca @ South Bay Rants n Raves says
Did a variation of these w/ Baker Street. Anything w/ Nutella is a winner!
Meseidy Rivera says
Mmmmm! I’m loving this, I need this!
Jennifer Farley says
That sauce is amazing!
Jennifer Blake says
If I didn’t know better I’d think that my kids have some Asian in their blood. They always seem to like the Asian inspired meals that I make and with all the complaints I’ve gotten from them lately with trying different things maybe I need to mix more of these types of dishes into my repertoire. Sometimes I’m a little slow on the uptake! 🙂
Carolyn says
This is so much better than take out every could be!
Mandy @ South Your Mouth says
I am SO adding this to my Asian recipe arsenal! This looks perfect!
diane says
this is so delicious and totally better than take out! Homemade is best.
Sommer says
This stir fry is so bold and vibrant. We just can’t get enough of it!!
April says
perfect! thanks for the recipe!
Layne says
Yum, my whole family will love this. I can’t wait to make it for dinner next week.