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This Kung Pao chicken recipe uses pantry staples for an easy dinner that's way better than takeout. Prep the chicken and sauce in the morning, then cook it in minutes at dinnertime. Keep it mild or add Sichuan peppers for heat, and serve over Instant Pot white rice.
Recipe Overview: Kung Pao Chicken
- Ready In: 2 hours, 35 minutes (prep the marinade in advance, and cooking takes just a few minutes)
- Serves: 6 servings
- Calories: 397 kcal (approximately)
- Main Ingredients: Chicken breast, bell peppers, peanuts, dry sherry, balsamic vinegar, toasted sesame oil, soy sauce
- Why You’ll Love It: This Kung Pao chicken is a better-than-takeout dinner made with simple pantry staples. Prep the chicken and sauce in the morning, and it takes just a few minutes to cook at dinnertime. Keep it mild for the whole family or add Sichuan peppers for extra heat. It’s great as is or over rice or noodles.
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We love Chinese takeout food. But I don’t love the price, so I often recreate our favorites at home. And this one is a winner-winner (kung pao) chicken dinner!
Though the ingredient list looks long, it uses simple pantry staples repeated throughout. For an easy weeknight dinner, marinate the chicken and make the sauce in the morning. Then, the stir-fry takes just a few minutes at dinnertime.
To appease all taste buds, I keep the spice out. But you can easily make it spicy by adding Sichuan peppers. Serve it as is or with Instant Pot white rice or brown rice. For another takeout favorite, try my beef and broccoli freezer meal.
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Why You’ll Love This Recipe
Better Than Takeout: Homemade kung pao chicken tastes better than the to-go stuff, and it is way cheaper.
Paired Down Ingredients: This recipe pares down the ingredients to pantry staples and easy-to-find items.
Weeknight Meal: If you prep the marinade and sauce in the morning, you can cook it in just a few minutes at dinnertime.
Leftovers: If you ask me, this kung pao chicken recipe is better the second day. So make extras!
Key Ingredients
Chicken: I use chicken breasts, but thighs will work as well. Just make sure your cut is boneless and skinless.
Baking Soda & Corn Starch: These ingredients are vital for the chicken’s texture and the sauce’s consistency. So don’t skip them.
Sugar: I prefer dark brown sugar. Light brown or even granulated sugar will work just fine.
Balsamic Vinegar: I use balsamic in place of Chinese black vinegar because I usually have some on hand.
Soy Sauce: I prefer tamari or low-sodium soy sauce. But you can use any variety you have on hand.
Toasted Sesame Oil: For a classic Chinese take-out flavor, be sure to use toasted sesame oil.
Chicken Broth: You can use home-canned chicken broth or store-bought. In a pinch, you can also use water.
Dry Sherry: This is one of the secret ingredients!
Peanuts: Use roasted peanuts. I prefer salted so it adds more flavor to the overall dish.
Veggies: You will need a red bell pepper, green bell pepper, and green onions.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Spicy: I leave out the spice to make this family-friendly. But for a spicier version, add 6-8 Sichuan chiles (or more if you like it hotter).
Extra Veggie: Add your favorite veggies. Broccoli and snow peas are great options.
Peanut-Free: Before my daughter outgrew her peanut allergy, I used cashews in this. It was a great alternative if you can’t have peanuts. You can also leave the nuts out completely.
How To Make Kung Pao Chicken
Step 1: In a medium-sized mixing bowl, whisk together the marinade ingredients (except the chicken).
Step 2: Add the chicken to the marinade.
Use a fork or spoon to press the chicken down into the marinade as much as possible.
Cover and refrigerate for at least 2 hours. I often let mine marinate all day (the longer the better, if you ask me).
Step 3: When you are ready to cook, whisk the sauce ingredients in a small bowl. Set aside.
Step 4: Drizzle one tablespoon of toasted sesame oil in the skillet.
Add the chicken and marinade directly into the skillet. Cook for 3-5 minutes, or until about halfway cooked.
Step 5: Toss in the peppers and stir-fry until tender-crisp, about 2-3 minutes.
Step 6: Pour in the sauce and heat to a simmer. Cook until slightly thickened, about 2-3 minutes.
I usually give the sauce a quick stir before pouring it in.
Step 7: Toss in the green onions and peanuts. Simmer for 2 minutes, stirring frequently. The chicken should be 165° F before serving.
Season with salt and pepper to taste.
Step 8: Serve as is or with Instant Pot freezer rice, steamed broccoli, or your other favorite sides.
Tips for Success
- Many of the ingredients in this recipe are salty (like the soy sauce and peanuts). I recommend tasting before serving and adding salt if needed.
- The baking soda and cornstarch in the marinade are used for “velveting,” which creates the texture of chicken commonly served in Chinese takeout. The longer you can let it marinate, the better. I start the marinade in the morning and let it sit in the fridge until I’m ready to cook at dinnertime.
Serving Suggestions
Rice and Grains: Serve over Instant Pot freezer rice, brown rice, fried rice, or even slow cooker wheat berries.
Noodles: Serve over lo mein, ramen, or rice noodles.
Veggies: Pair with steamed broccoli, green beans, or bok choy.
Egg: Pair with an Instant Pot boiled egg for extra protein.
Storing
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat it in a skillet over medium heat or in the microwave until warm.
Kung Pao Chicken Recipe FAQs
No, I make this kung pao chicken recipe without spice so everyone in my family will eat it. But if you want it spicy, add 6-8 Sichuan chiles (or more if you prefer).
Yes, for this kung pao chicken recipe, you can leave out the peanuts entirely or substitute with cashews if preferred.
Yes, when making kung pao chicken, I actually recommend prepping the marinade (and even the sauce if you have time) at least a few hours in advance. Also, the leftovers are even better, so make it in advance as part of your meal prep.
Yes, you can freeze cooked Kung Pao chicken in an airtight container for up to 3 months, though the vegetables may soften after reheating. This is a great time to make a batch of Instant Pot freezer rice, too, so you can prep and freeze the entire meal at once (I’d freeze the rice separately).
If you tried this Kung Pao Chicken recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
More Dinner Recipes
Kung Pao Chicken
Equipment
- Mixing bowl
Ingredients
Velveting Marinade
- 3 tablespoons dry sherry
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon baking soda
- 2 teaspoons cornstarch
- 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
Sauce
- 1/2 cup chicken broth
- 1/3 cup soy sauce
- 3 tablespoons balsamic vinegar
- 3 tablespoons brown sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon garlic powder
Stir Fry
- 1 tablespoon toasted sesame oil
- 1 red bell pepper, diced, see notes for spicy option
- 1 green bell pepper, diced
- 4 green onions, green parts, sliced
- 3/4 cup roasted peanuts, or to taste
Instructions
- Make the Marinade. In a medium-sized mixing bowl, whisk together the marinade ingredients (except the chicken).3 tablespoons dry sherry, 3 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 1 tablespoon baking soda, 2 teaspoons cornstarch
- Marinate the Chicken. Add the chicken to the marinade. Use a fork or spoon to press the chicken down into the marinade as much as possible. Cover and refrigerate for at least 2 hours. I often let mine marinate all day (the longer the better, if you ask me).2 pounds boneless, skinless chicken breast
- Make the Sauce. When you are ready to cook, whisk the sauce ingredients in a small bowl. Set aside.1/2 cup chicken broth, 1/3 cup soy sauce, 3 tablespoons brown sugar, 1 teaspoon cornstarch, 1/8 teaspoon garlic powder, 3 tablespoons balsamic vinegar
- Preheat the Skillet. Drizzle one tablespoon of toasted sesame oil into the skillet.1 tablespoon toasted sesame oil
- Cook the Chicken. Add the chicken and marinade directly into the skillet. Cook for 3-5 minutes, or until about halfway cooked.
- Add the Peppers. Toss in the peppers and stir-fry until tender-crisp, about 2-3 minutes.1 red bell pepper, 1 green bell pepper
- Add the Sauce. Pour in the sauce and heat to a simmer. Cook until slightly thickened, about 2-3 minutes. I usually give the sauce a quick stir before pouring it in.
- Add Remaining Ingredients. Toss in the green onions and peanuts. Simmer for 2 minutes, stirring frequently. The chicken should be 165° F before serving. Season with salt and pepper to taste.4 green onions, 3/4 cup roasted peanuts
- Enjoy! Serve as is or with Instant Pot freezer rice, steamed broccoli, or your other favorite sides.
Notes
- I leave out the spice to make this family-friendly. But for a spicier version, add 6-8 Sichuan chiles (or more if you like it hot).
- Many of the ingredients in this recipe are salty (like the soy sauce and peanuts). I recommend tasting before serving and adding salt if needed.
- The baking soda and cornstarch in the marinade are used for “velveting,” which creates the texture of chicken commonly served in Chinese takeout. The longer you can let it marinate, the better. I start the marinade in the morning and let it sit in the fridge until I’m ready to cook at dinnertime.
- Before my daughter outgrew her peanut allergy, I used cashews in this. It was a great alternative if you can’t have peanuts.
- To make this a weeknight meal, marinate the chicken and prep the sauce in the morning. Then, at dinnertime, you can cook everything in just a few minutes.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
