Dinner

Easy Kung Pao Chicken Recipe

ByHarry Bern October 20, 2025October 20, 2025

Introduction

Easy Kung Pao Chicken is a flavorful and quick stir-fry dish that combines tender chicken with a savory, slightly spicy sauce. Perfect for a weeknight dinner, it’s packed with vegetables and garnished with crunchy peanuts for extra texture.

Ingredients

1 pound boneless skinless chicken breasts, cut into bite size pieces
5 tablespoons white wine or chicken broth (divided)
5 tablespoons soy sauce (divided)
2 tablespoons sesame oil (divided)
2 tablespoons cornstarch (divided)
2 tablespoons water (divided)
1 tablespoon chili garlic paste
3 teaspoons rice wine vinegar
6 teaspoons brown sugar
2 teaspoons vegetable oil
2 cups vegetables (chopped)
1 small can water chestnuts
1 tablespoon garlic (chopped)
2 green onions (finely chopped)
Chopped peanuts (for garnish)

Instructions

Step 1: In a large zip-top bag, combine 2 tablespoons white wine or chicken broth, 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch dissolved in 1 tablespoon water.
Step 2: Add the chicken pieces to the bag and toss to coat. Marinate in the fridge for 30 to 60 minutes.
Step 3: Meanwhile, make the sauce by mixing 3 tablespoons white wine or chicken broth, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon cornstarch dissolved in 1 tablespoon water, chili garlic paste, rice wine vinegar, and brown sugar. Set aside.
Step 4: Heat a large skillet over high heat. Add the marinated chicken and cook, stirring occasionally, for 4 to 5 minutes until the chicken is browned and cooked through. Remove from the pan and cover with foil to keep warm.
Step 5: Reduce the heat to medium-high and add vegetable oil to the skillet. Add the chopped vegetables and cook for 4 to 5 minutes until crisp-tender. Stir in garlic and water chestnuts and cook for another 2 minutes.
Step 6: Return the chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir to combine and bring to a boil. Cook for 2 to 3 minutes or until the sauce thickens.
Step 7: Serve the Kung Pao Chicken immediately over rice. Garnish with chopped green onions and peanuts.

Tips & Variations

Use skinless chicken thighs instead of breasts for juicier meat.
Add extra chili garlic paste if you prefer more heat.
Try different vegetables such as bell peppers, snap peas, or broccoli for variety.
For a gluten-free option, substitute soy sauce with tamari.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

A white rectangular plate holds a stir-fry dish layered with sliced brown mushrooms and chopped dark green zucchini pieces cooked in a glossy brown sauce. On top, there are small light brown chopped peanuts and bright green chopped scallions scattered over the dish, adding texture and color. A silver spoon rests on the dish, and a white bowl filled with white rice is blurred in the background. The surface beneath is a white marbled texture with a white cloth that has blue patterns. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can marinate the chicken several hours ahead or even overnight for extra flavor. However, it’s best to cook and mix the sauce fresh when ready to serve.

What can I serve with Kung Pao Chicken?

This dish pairs perfectly with steamed white rice, brown rice, or even fried rice. You can also serve it alongside noodles or stir-fried greens for a fuller meal.