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Easy Kung Pao Chicken Stir-Fry

Easy Kung Pao Chicken Stir-Fry

This Easy Kung Pao Chicken stir-fry is a delightful fusion of flavors that brings the authentic taste of Chinese cuisine right to your kitchen. With tender chicken, vibrant vegetables, and crunchy peanuts, this quick and easy recipe is perfect for busy weeknight dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Stir-Fry
Cuisine Chinese
Servings 4 servings
Calories 400 kcal

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.

Notes

Serve this dish with steamed rice or noodles for a complete meal.
For a spicier version, add more dried red chilies or a dash of sriracha sauce.
Feel free to substitute chicken with tofu or shrimp for a variation.
This recipe can easily be doubled for larger gatherings.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 2gCholesterol: 80mgSodium: 700mgFiber: 3gSugar: 8g
Keyword Chinese cuisine, Easy Recipe, Kung Pao Chicken, stir fry
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