This Kung Pao Chicken is a quick, better-than-takeout dinner that’s packed with bold flavor and just the right amount of heat. Juicy chicken, crisp-tender peppers, roasted peanuts, and a sweet-and-savory sauce come together in under 30 minutes — perfect for busy weeknights!

Why You’ll Love This Recipe

Way better than takeout – Fresh, flavorful, and not overly greasy like some takeout versions.
Fast and easy – It comes together in less than 30 minutes using one pan.
Customizable – Adjust the spice level or swap the protein for shrimp or tofu.
Great for meal prep – Stays delicious for days and reheats beautifully.

Ingredients to make Kung Pao Chicken

Chicken – Breast works great here, but thighs stay super juicy. Just make sure to cut evenly so they cook quickly.
Soy sauce – Adds that salty, umami base. Use low sodium if you want to keep it lighter.
Cornstarch – Helps thicken the sauce and gives the chicken that classic silky texture.
Hoisin sauce – Adds sweetness and depth. It’s like a Chinese BBQ sauce and super flavorful.
Rice vinegar – Adds a little tang to balance the sweetness and saltiness in the sauce.
Garlic & ginger – Fresh is best here. They’re the flavor foundation for most stir-fries.
Dried red chilies – Adds a mild, smoky heat. You can use chili flakes instead or skip for a milder version.
Bell peppers – They add crunch, color, and a bit of sweetness. Feel free to toss in zucchini, mushrooms, or broccoli too.
Peanuts – Roasted and unsalted is ideal. Adds that classic Kung Pao crunch!

Substitutions & Variations

Swap the protein – Try shrimp, tofu, or even chickpeas for a vegetarian twist.
Add more veggies – Snow peas, baby corn, mushrooms, or bok choy would all be great.
Make it gluten-free – Use tamari in place of soy sauce and double-check your hoisin.

Kung Pao Chicken

Recipe by FlorenceCourse: Lunch, DinnerCuisine: ChineseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Yeild

Persons

This Kung Pao Chicken is a quick, better-than-takeout dinner that’s packed with bold flavour and just the right amount of heat.

Ingredients

For the chicken:
1 lb boneless skinless chicken breast (or thighs), cut into 1-inch pieces
2 tablespoons soy sauce
1 tablespoon cornstarch
For the sauce:
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
¼ cup water
1 teaspoon sesame oil
For the stir fry:
1 tablespoon vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1–2 dried red chillies (or to taste)
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup roasted unsalted peanuts
Sliced green onions, for garnish

Directions

In a medium bowl, toss chicken with 2 tbsp soy sauce and 1 tbsp cornstarch. Set aside while you prep the sauce and veggies.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, water, and sesame oil. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook 4–5 minutes, until browned and cooked through. Transfer to a plate.
In the same pan, add a bit more oil if needed. Add garlic, ginger, and dried chillies. Cook for 30 seconds until fragrant.
Toss in bell peppers and stir fry for 2–3 minutes until just tender.
Return chicken to the pan. Pour in the sauce and toss to coat. Cook for 2–3 more minutes until the sauce thickens and everything is glossy and coated.
Stir in roasted peanuts and cook for 1 more minute. Remove from heat and garnish with green onions. Serve over rice!

Notes

Tips
Cut everything ahead of time – Stir-frying happens fast, so have everything prepped and ready to go.
Want more heat? Add a dash of Sriracha or chili garlic paste to the sauce.
No hoisin? Mix a tablespoon of BBQ sauce with a splash of soy for a quick sub.

Make Ahead & Storage

Make ahead: You can prep the sauce and chop the veggies up to 2 days in advance.
To store: Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat: Warm gently in a skillet or microwave with a splash of water to loosen the sauce.
To freeze: Freeze in a sealed container for up to 2 months. Thaw overnight and reheat as above.

Kung Pao Chicken