Easy Kung Pao Chicken
There’s something incredibly satisfying about whipping up a delicious homemade meal that tastes like it came straight from your favorite takeout place. If you’re craving the perfect blend of savory, spicy, and a touch of sweetness, this Easy Kung Pao Chicken is your answer. With juicy chicken pieces coated in a rich sauce and tossed with colorful vegetables and crunchy peanuts, this dish is a flavor explosion that comes together in no time. Perfect for a weeknight dinner or a gathering with friends, this recipe is sure to impress!
Why Cooks Rave About It
Kung Pao Chicken is more than just a classic Chinese dish; it’s a delightful combination of textures and flavors. The tender chicken, the crunchiness of the peanuts, the heat from the dried red chiles, and the vibrant veggies make every bite an adventure. Plus, it’s a one-pan dish, which means less cleanup and more time to enjoy your meal. Cooks love how customizable it is, allowing you to add your favorite vegetables or adjust the spice level to suit your taste. It’s easy to make, and the results are always restaurant-quality!
What You’ll Need
- 10 ounces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons low-sodium soy sauce, divided
- 1 teaspoon cornstarch
- 2 to 3 dried red chiles
- 2 teaspoons canola oil
- 2 cloves garlic, finely minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, chopped
- 3 tablespoons fat-free chicken broth
- 1 tablespoon balsamic vinegar
- ½ cup chopped, unsalted roasted peanuts
Gear Checklist
- Large skillet or wok: For stir-frying the chicken and vegetables.
- Cutting board: To prep your veggies and chicken.
- Sharp knife: For easy cutting of the ingredients.
- Mixing bowl: To marinate the chicken and combine the sauce.
Easy Kung Pao Chicken: How It’s Done
Step 1: Marinate the Chicken
In a medium mixing bowl, combine the chicken pieces with 1 teaspoon of low-sodium soy sauce and cornstarch. Toss until the chicken is well-coated and set aside for about 10 minutes. This step is crucial for flavor and tenderness.
Step 2: Prepare the Sauce
In another small bowl, mix together the remaining 1 teaspoon of soy sauce, chicken broth, and balsamic vinegar. Set this mixture aside, as it will be added later to bring everything together.
Step 3: Heat the Skillet
Place a large skillet or wok over medium-high heat and add the canola oil. Allow the oil to heat up for a minute until it starts shimmering but not smoking.
Step 4: Cook the Chicken
Add the marinated chicken to the hot skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden color. Remove the chicken from the skillet and set aside.
Step 5: Stir-Fry the Vegetables
In the same skillet, add the dried red chiles and minced garlic. Stir-fry for about 30 seconds until fragrant. Then, add the diced red bell pepper and chopped zucchini. Continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Step 6: Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and veggies. Stir well to coat everything evenly, cooking for an additional 2-3 minutes until heated through.
Step 7: Add the Peanuts
Finally, sprinkle the chopped roasted peanuts over the top and give everything a good toss. This adds that signature crunch that kung pao is known for.
Step 8: Serve and Enjoy
Serve your Easy Kung Pao Chicken hot, either on its own or over a bed of steamed rice or quinoa. Enjoy the delightful blend of flavors and textures!
Swap Guide
- Chicken: Substitute with tofu or shrimp for a different protein option.
- Vegetables: Feel free to use broccoli, snap peas, or carrots based on your preference.
- Sauce: Use tamari instead of soy sauce for a gluten-free version.
- Nuts: If you have a nut allergy, sunflower seeds can provide a nice crunch without the risk.
Pro Perspective
This Easy Kung Pao Chicken is not only quick to prepare but also highly versatile. You can adjust the level of heat by adding more or fewer dried chiles, or even a splash of sriracha if you’re feeling adventurous. The balance of salty, sweet, and spicy flavors is essential to this dish, so don’t skip the marination step—it really enhances the chicken’s flavor. Plus, this dish is perfect for meal prep; you can easily double the recipe and have delicious leftovers for the week!
Make Ahead Like a Pro
This Easy Kung Pao Chicken can be prepped in advance for those busy weeknights. Marinate the chicken and chop the vegetables ahead of time, storing them separately in the fridge. When you’re ready to cook, all you need to do is sauté everything together. You can also make a larger batch and freeze the leftovers for a quick meal later on. Just reheat and enjoy!
Ask the Chef
Can I make this dish spicy without sacrificing flavor?
Absolutely! If you love heat, you can add more dried red chiles or even a bit of chili paste or sauce. Just be cautious and add a little at a time until you reach your desired spice level.
What can I serve with Easy Kung Pao Chicken?
This dish pairs wonderfully with steamed jasmine rice, brown rice, or quinoa. You can also serve it alongside a simple cucumber salad or some stir-fried greens for a complete meal.
How long does leftovers last in the fridge?
Your leftovers can be safely stored in an airtight container in the refrigerator for up to 3-4 days. Just reheat in a skillet or microwave before enjoying again.
Can I use fresh chilies instead of dried ones?
Yes, fresh chilies can be used if you prefer! Just slice them thinly and adjust the quantity based on your heat preference. Remember, fresh chilies can have a different flavor profile than dried ones, so it might slightly alter the taste of the dish.
Quick Weeknight Wins
- Sally’s Baking Addiction – Best Weeknight Dinners
- Pinch of Yum – Easy Weeknight Dinners
- Minimalist Baker – 30-Minute Simple Vegan Dinners
- Food Network – Quick and Easy Weeknight Dinner Recipes
See You at the Table
This Easy Kung Pao Chicken is sure to become a favorite in your household. With its vibrant flavors, satisfying crunch, and ease of preparation, it’s the perfect dish for any occasion. Not only will you enjoy a delicious meal, but you’ll also feel accomplished having made it from scratch. Gather your loved ones around the table and savor every bite of this delightful dish. Happy cooking!
Easy Kung Pao Chicken
Ingredients
Equipment
Method
- In a medium mixing bowl, combine the chicken pieces with 1 teaspoon of low-sodium soy sauce and cornstarch. Toss until the chicken is well-coated and set aside for about 10 minutes.
- In another small bowl, mix together the remaining 1 teaspoon of soy sauce, chicken broth, and balsamic vinegar. Set this mixture aside.
- Place a large skillet or wok over medium-high heat and add the canola oil. Allow the oil to heat up for a minute until it starts shimmering.
- Add the marinated chicken to the hot skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
- In the same skillet, add the dried red chiles and minced garlic. Stir-fry for about 30 seconds until fragrant. Then, add the diced red bell pepper and chopped zucchini. Continue to stir-fry for another 3-4 minutes.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over everything and stir well to coat.
- Finally, sprinkle the chopped roasted peanuts over the top and give everything a good toss.
- Serve your Easy Kung Pao Chicken hot, either on its own or over a bed of steamed rice or quinoa.
Notes
- Adjust the spice level by adding more or fewer dried chiles to suit your taste.
- This dish is perfect for meal prep; double the recipe for leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
