Looking for a quick fix? This Easy Kung Pao Chicken stir-fry is about to become your weeknight dinner go-to!
With tender chicken, colorful veggies, and a zesty sauce, it’s packed with flavor and ready in just 30 minutes. Plus, it’s highly customizable! Substitute chicken for tofu or add your favorite veggies to make it your own. Packed with protein and fiber, this dish is as healthy as it is tasty.
Let’s dive into how to make this delicious stir-fry that’s perfect for those busy nights!
Serving and Pairing Suggestions
Serve up your Kung Pao Chicken with a bowl of steaming jasmine rice for the ultimate comfort food experience. Feeling adventurous? Pair it with Classic Egg Fried Rice or a fresh Cucumber Ribbon Salad for a crunchy contrast. Got leftovers? Wrap them up in a lettuce leaf for a fabulous lunch the next day!
Tips and Notes
- Chicken Substitutes: You can swap chicken for shrimp, tofu, or even tempeh for a twist.
- Vegetable Additions: Cashews add a nice crunch! Bell peppers, broccoli, or snap peas work well too.
- Sauce Balance: Adjust the soy sauce and chili paste based on your spice preference—less for a milder kick, more for something fiery!
- Meal Prep: Make extra sauce to keep in the fridge for future meals. It’s perfect for quick stir-fries later!
Explore This Delicious Recipe!
Jump right into making your own Easy Kung Pao Chicken stir-fry tonight! Let the flavors explode with each bite and enjoy the fact that dinner is done in a snap. Check out more of our quick recipes for ideas on your next meal!
Easy Kung Pao Chicken Stir-Fry
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 pound 450g boneless chicken breast - cut into bite-sized pieces
- 2 tablespoons 30ml vegetable oil - for frying
- 1 bell pepper - diced (any color)
- 1 small onion - diced
- 3 cloves garlic - minced
- 1/2 cup 75g unsalted roasted peanuts
- 2 tablespoons 30ml soy sauce
- 1 tablespoon 15ml rice vinegar
- 1 tablespoon 15ml hoisin sauce
- 1 tablespoon 15g brown sugar
- 1 tablespoon 15ml cornstarch - optional, for thickening
- 1 teaspoon 5g sesame oil
- 1/2 teaspoon 2g crushed red pepper flakes - optional, adjust to taste
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add the bell pepper, onion, and garlic to the pan and stir-fry for another 2-3 minutes until the vegetables are tender.
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, and cornstarch (if using).
- Pour the sauce over the chicken and vegetables, adding the peanuts and crushed red pepper flakes if using. Stir well to combine.
- Cook for an additional 2 minutes, stirring frequently until the sauce thickens slightly.
- Serve hot over steamed rice or noodles.