Why I Love This Recipe

When a takeout craving hits, this Kung Pao chicken is the recipe I make instead. The chicken gets coated in the most delicious sweet and savory sauce, the veggies stay perfectly crisp, and the roasted peanuts add just the right amount of crunch. Served over warm rice, it’s one of those dinners that tastes like it came from your favorite takeout spot but is surprisingly easy to make at home.

Enjoying The Leftovers

This is one of those meals you’ll be excited to find waiting in the fridge the next day.

Storing

Let the dish cool completely before placing it into airtight containers. Store in the refrigerator for up to 4 days.

Reheating

Reheat the chicken and rice in the microwave or in a skillet over medium heat until warmed through. Top with fresh green onions and an extra sprinkle of roasted peanuts before serving.

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Kung Pao Chicken

This homemade Kung Pao Chicken is packed with tender chicken, colorful vegetables, roasted peanuts, and a sweet, savory, and slightly spicy sauce for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 6

Ingredients

  • 2 lbs chicken thighs, cubed
  • 2 red bell peppers, diced
  • 1 green bell pepper, diced
  • 1 small yellow onion, diced
  • 1 tbsp avocado oil
  • 1/3 cup roasted peanuts, roughly chopped
  • 1/3 cup green onions, sliced
  • 1 cup brown rice
For the sauce
  • 1 tbsp cornstarch
  • 1/3 cup soy sauce
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • 1 tbsp hoisin sauce
  • 1/2 tsp red pepper flakes
  • 1 tbsp chili garlic sauce
  • 1 tsp ginger powder
  • 1 tbsp minced garlic
US – M

Instructions

  • Place the cubed chicken in a large bowl and season with salt and pepper.
  • Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 10 minutes, stirring occasionally, until fully cooked and browned on all sides.
  • While the chicken cooks, chop the bell peppers and onion into bite-sized pieces. Add them to the skillet and sauté for 5-7 minutes, or until slightly tender but still crisp.
  • In a small bowl, whisk together the cornstarch, soy sauce, water, honey, balsamic vinegar, hoisin sauce, red pepper flakes, ginger powder, garlic, and chili garlic sauce until smooth.
  • Pour the sauce into the skillet with the chicken and vegetables. Stir well and let it simmer for 2-3 minutes, or until the sauce has thickened and evenly coats everything.
  • Stir in the roasted peanuts and remove from the heat.
  • Serve over cooked brown rice and garnish with sliced green onions. Enjoy!

Equipment

cutting board
saute pan
measuring cups
mixing bowls

Nutrition Per Serving

Calories: 579kcal | Carbohydrates: 40g | Protein: 32g | Fat: 33g | Fiber: 4g