Whip up a single serving of Kung Pao Chicken in just 15 minutes! This dish blends sweet, spicy, and savory flavors with tender chicken, crunchy peanuts, and crisp peppers. It's the ideal recipe for satisfying your homemade takeout desires.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Main Dish
Cuisine: Chinese
Diet: Low Lactose
Keyword: kung pao chicken, kung pao sauce, stir fry, stir fry chicken
In a medium-sized bowl, mix rice vinegar, soy sauce, sugar, and cornstarch. Add the chicken pieces, ensuring they’re well coated. Set aside.
Make the sauce
In a different small bowl, blend soy sauce, honey, balsamic vinegar, sriracha, water, ginger, and cornstarch. Keep this mixture aside for later.
Make the main dish
Place a 10-inch skillet on medium-high heat, adding half a tablespoon of olive oil. Swirl it around to coat the skillet evenly.
Add peanuts and red pepper flakes to the skillet, stirring until peanuts take on a slight brown hue. Transfer these to a separate bowl.
Add another half tablespoon of oil to the skillet. Once hot, stir-fry bell pepper and garlic for about a minute. Move them to the bowl with peanuts.
If the pan appears dry, add an extra half tablespoon of olive oil. Add the marinated chicken to the skillet, discarding any leftover marinade. Cook for 1-2 minutes per side until fully cooked.
Shift the chicken to the skillet’s edges, then toss in the green onions. Sauté them briefly, stirring often.
Add the set-aside peanuts, vegetables, and the kung pao sauce into the pan with the chicken and green onions.
Lower the heat to a simmer and cook until the sauce thickens and all ingredients are well incorporated, roughly 30 seconds.
Serve this scrumptious Kung Pao Chicken over a bed of steaming rice if desired.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Kung Pao Chicken turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Prep Before You Cook: Prepare all your ingredients and have them ready before you start cooking. This includes chopping the chicken, slicing the vegetables, and measuring out the sauce ingredients.
Stir-Fry in Batches: If you overcrowd the pan, the chicken and vegetables can steam rather than stir-fry, resulting in a less desirable texture. Cook in batches if necessary, ensuring each batch gets a chance to sear properly. I find that a 10-inch skillet is the perfect size for this dish.
Control the Spice: Customize the spiciness to suit your taste. If you prefer a milder dish, simply skip the sriracha, or if you're a fan of intense heat, feel free to add a little extra.
Don't Overcook the Chicken: Remember the chicken breast tends to dry out when overcooked. Stir-fry the chicken until it's no longer pink and just turns opaque, keeping in mind that it will continue to cook further as you introduce the other ingredients and sauce.
Balance the Sauce: Take a moment to taste and fine-tune your sauce to achieve the perfect flavor balance. Adjust the elements to your liking, adding more soy sauce for saltiness, honey for sweetness, vinegar for tanginess, or sriracha for heat, tailoring it to your personal preference.