Kung Pao Chicken

Kung pao chicken recipe with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Entree
Cuisine: Chinese
Servings: 4 people
Calories: 412kcal
Author: Jessica Gavin


  • 1 1/2 pounds boneless skinless chicken breast (681g) cut into 1-inch pieces
  • 2 1/2 teaspoons cornstarch (6g) divided
  • 5 tablespoons soy sauce (75ml) divided
  • 5 teaspoons sesame oil (10ml) divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons water (45ml)
  • 3 tablespoons rice vinegar (45ml)
  • 3 tablespoons honey (45ml)
  • 2 tablespoons vegetable oil (30ml)
  • 1 cup diced white onion (115g) 3/4-inch dice
  • 2 cups diced bell pepper (262g) red and green, 3/4-inch dice
  • 1 tablespoon minced garlic (10g)
  • 1 tablespoon minced ginger (9g)
  • 8 pieces dried red chilies cut in half and seeds removed
  • 2 tablespoons roasted peanuts (22g)
  • 1 tablespoon thinly sliced green onions (1g)


  • Add diced chicken, 1/2 teaspoon cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients. 
  • To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 3 tablespoons honey, and 1 tablespoon sesame oil in a medium-sized bowl. 
  • Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water. 
  • Heat a wok or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan. 
  • Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl. 
  • Turn heat down to medium and add the onions, stir-fry for 1 minute. 
  • Add the bell peppers and stir-fry for 1 minute. 
  • Add the garlic, ginger, and chili peppers, and cook for 1 minute.
  • Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes. 
  • Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.
  • Garnish kung pao chicken peanuts and green onions. 


Serving Size: 1 cup (smaller portion, 6 servings), 1 1/2 cups (larger portion, 4 servings).


Calories: 412kcal | Carbohydrates: 20g | Protein: 40g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 1479mg | Potassium: 774mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1.4mg
Tried this recipe?Mention @jessica_gavin or tag #jessicagavin!