Kung Pao Chicken

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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.

Prep Time15

Cook Time20

Marinate Time2

Total Time2 35

Course: Dinner

Cuisine: American

Servings: servings

Calories: 397kcal

Author: Rebecca Warfield

Equipment

Mixing bowl
Skillet

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