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chinese chicken stir fry in a black bowl with rice and chopsticks.

Kung Pao Chicken Recipe

Course: Dinner, Main Course
Cuisine: asian
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinade Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Calories: 463kcal
Author: Becky Hardin
Marinated cubes of chicken are cooked in a stir fry with vegetables and spicy kung pao sauce to make this Chinese takeout classic!
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Ingredients

For the Chicken

  • 1½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon cornstarch

For the Sauce

  • ⅓ cup low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons black vinegar
  • 2 tablespoon Shaoxing wine
  • 1½ tablespoons granulated sugar
  • 1 tablespoon hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon cornstarch

For the Stir Fry

  • 2½ tablespoons vegetable oil divided
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 ribs celery diced
  • 3 cloves garlic chopped
  • 2 teaspoons minced fresh ginger
  • 5 scallions sliced
  • 8 dried Chinese chilies
  • ⅓ cup roasted unsalted peanuts

Instructions

  • In a medium bowl, whisk the Shaoxing wine, soy sauce, and cornstarch together until combined. Add in the chicken and toss to coat. Let marinate for 10-15 minutes.
    1½ pounds boneless, skinless chicken breasts, 1 tablespoon Shaoxing wine, 1 tablespoon low-sodium soy sauce, 1 teaspoon cornstarch
    a glass bowl filled with caramelized apples.
  • In a medium bowl or liquid measure, whisk all the sauce ingredients together until combined.
    ⅓ cup low-sodium chicken broth, 2 tablespoons soy sauce, 2 tablespoons black vinegar, 2 tablespoon Shaoxing wine, 1½ tablespoons granulated sugar, 1 tablespoon hoisin sauce, 1 tablespoon toasted sesame oil, 1 teaspoon cornstarch
    a bowl filled with sauce on a marble countertop.
  • Heat a large nonstick skillet, or wok, over medium-high heat. Add 1 tablespoon of oil. Once hot, add in the bell peppers, celery. Cook, stirring often until just tender, 4-5 minutes. Remove from the pan and set aside.
    2½ tablespoons vegetable oil, 1 red bell pepper, 1 green bell pepper, 2 ribs celery
    stir fried peppers in a wok.
  • Add in another tablespoon of oil. Once hot, add in the chicken, cooking in batches to avoid crowding the pan if needed. Cook the chicken, stirring often, until browned, 3-4 minutes.
    fried chicken in a skillet on a marble countertop.
  • If cooked in batches, add any additional chicken back into the pan. Add the remaining ½ tablespoon oil, garlic, ginger, scallions, and dried chilies. Cook for 60 seconds until fragrant.
    3 cloves garlic, 2 teaspoons minced fresh ginger, 5 scallions, 8 dried Chinese chilies
    a wok filled with chicken and greens.
  • Add the vegetables and sauce into the pan. Bring the sauce to a simmer and cook until thickened, 1-2 minutes. Add on the peanuts and stir to combine.
    ⅓ cup roasted unsalted peanuts
    chinese chicken stir fry in a skillet with peppers and onions.

Video

Notes

  • Shaoxing wine, black vinegar, and dried Chinese chilies can be purchased at your local Asian market.
    • If desired, sherry vinegar can be used to replace the Shaoxing wine.
    • If desired, balsamic vinegar can be used to replace the black vinegar wine.
    • If desired, arbol chilis can be used to replace the Chinese chilies.
Storage: Store kung pao chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 463kcal | Carbohydrates: 19g | Protein: 42g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 939mg | Potassium: 1048mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1991IU | Vitamin C: 92mg | Calcium: 52mg | Iron: 2mg