Kung Pao Chicken
Weeknight Kung Pao chicken with tender cubes, toasted peanuts, celery, and a tangy chili-soy sauce—Sichuan-inspired Asian-American skillet classic. Chicken cooked to 165°F; peanuts added at the end so they stay crunchy.
🛒Ingredients
- 1 1/4 pounds boneless skinless chicken breast or thighs, cut into 3/4-inch cubes
- 2 tablespoons soy sauce, divided
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil
- 1 red bell pepper, diced
- 2 celery stalks, sliced
- 4 green onions, cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 6–10 whole dried red chiles (optional)
- 1/3 cup roasted unsalted peanuts
- Sauce: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hoisin, 1 tablespoon sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water
- Cooked rice for serving
🔧Kitchen Tools Needed
- Large skillet or wok
- Instant-read thermometer
- Mixing bowls
📝Instructions
- 1
Toss chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Whisk sauce ingredients together.
- 2
Heat oil in a large skillet or wok over medium-high. Stir-fry chicken until browned and 165°F, 5–7 minutes. Transfer out.
- 3
In the same pan, stir-fry dried chiles (if using), pepper, and celery 2–3 minutes. Add garlic, ginger, and green onions 30 seconds.
- 4
Return chicken. Pour in sauce; cook until thickened and glossy, 1–2 minutes. Stir in peanuts.
- 5
Serve over rice. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 430
🏷️Recipe Tags
❓Frequently Asked Questions
Nut allergy?
Swap roasted chickpeas or skip crunchy garnish entirely.
Mild version?
Omit dried chiles and use a pinch of black pepper only.
Add zucchini?
Yes—stir-fry with the pepper and celery.
Food safety?
Chicken to 165°F; chill leftovers within 2 hours.
