Easy Kung Pao Chicken
Make authentic Kung Pao Chicken at home with this easy recipe. Tender chicken, peanuts, and spicy sauce ready in 30 minutes.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 3/4-inch cubes
- 3 tablespoons tamari or low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon raw honey or maple syrup
- 1 tablespoon cornstarch
- 3 tablespoons peanut oil or avocado oil
- 6 dried red chili peppers, deseeded and halved
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 medium red bell pepper, cut into 3/4-inch squares
- 1 medium yellow onion, cut into 3/4-inch squares
- 2/3 cup roasted unsalted peanuts
- 3 green onions, cut into 1-inch segments
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sesame oil
- 1/4 cup low-sodium chicken broth
Instructions
- 1
Pat dry the chicken cubes thoroughly with paper towels to ensure proper browning when stir-fried.
- 2
Combine tamari, rice vinegar, honey, and chicken broth in a small bowl, stirring until the honey dissolves completely.
- 3
Dust the chicken pieces evenly with cornstarch, tossing gently to coat all surfaces.
- 4
Heat 1.5 tablespoons of peanut oil in a large wok or 12-inch skillet over medium-high heat until the surface shimmers, about 2 minutes.
- 5
Working in two batches to avoid crowding, add the chicken and cook undisturbed for 3-4 minutes until the bottoms develop a golden crust, then stir and cook another 2-3 minutes until just cooked through.
- 6
Transfer the cooked chicken to a clean plate and set aside.
- 7
Add the remaining 1.5 tablespoons of oil to the same wok over medium-high heat.
- 8
Toss in the dried chili peppers and cook for 30-45 seconds until fragrant, being careful not to burn them.
- 9
Add the minced garlic and fresh ginger, stirring constantly for about 30 seconds until the aroma becomes pronounced.
- 10
Pour in the red bell pepper and yellow onion pieces, stir-frying for 3-4 minutes until the vegetables begin to soften but still retain a slight crunch.
- 11
Return the cooked chicken to the wok along with the roasted peanuts and red pepper flakes, tossing everything together.
- 12
Pour the sauce mixture into the wok and toss constantly for 1-2 minutes until the sauce thickens and coats all ingredients.
- 13
Remove from heat and drizzle with sesame oil, then fold in the green onion segments gently.
- 14
Taste and adjust seasoning if needed before serving over steamed brown rice or cauliflower rice.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| peanut oil | avocado oil or grapeseed oil | Higher smoke point and more neutral flavor while maintaining stir-fry texture; better for those with peanut sensitivities |
| roasted unsalted peanuts | raw unsalted cashews or almonds | Lower inflammatory omega-6 content and easier to digest; cashews provide creamier texture, almonds add crunch |
| honey or maple syrup | coconut sugar or monk fruit sweetener | Lower glycemic index reduces blood sugar spikes; monk fruit provides sweetness without calories |
| tamari soy sauce | coconut aminos | Naturally lower sodium, gluten-free alternative with probiotic benefits for gut health |
| white rice as serving base | cauliflower rice or quinoa | Significantly reduces carbohydrate load and blood sugar response; increases fiber and protein content |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 358 |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 95mg |
| Sodium | 420mg |
| Carbohydrates | 14g |
| Fiber | 4g |
| Sugar | 5g |
| Protein | 40g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
