This Kung Pao Chicken is one of my go-to recipes when I’m craving something bold and flavorful. It’s packed with tender chicken, crisp veggies, and a rich, spicy-sweet sauce that’s totally addictive. And the best part? It’s ready in just 30 minutes, so you can enjoy a delicious, homemade meal without the wait.
Garlic and Ginger: These are the aromatics that give the dish its signature flavor. Fresh is best, but you can use ground ginger and garlic powder if that’s what you have. Red Bell Pepper and Zucchini: These add color, crunch, and a bit of sweetness. Feel free to throw in whatever veggies you have on hand—broccoli or snap peas would be great too. Dried Red Chilies: These bring the heat! Adjust the amount based on how spicy you like it. You can leave them out if you’re not into spicy food. Green Onions: Adds a fresh, slightly sharp flavor and some color at the end. If you don’t have green onions, chives work too. Peanuts: These give the dish a nice crunch and a bit of nuttiness. If you’re allergic or don’t have any, cashews or even almonds could be a good substitute.
In a small bowl, whisk together 2 tablespoons of low sodium soy sauce, 2 teaspoons of dark soy sauce, ½ cup of chicken broth, 2 tablespoons of Shaoxing wine, and 1 teaspoon of cornstarch. Set it aside. This sauce will bring all the flavors together once we start stir-frying. Tip: Give the sauce a quick whisk again before adding it to the pan, as the cornstarch can settle at the bottom. In a bowl, toss 1 pound of chicken breast (cut into small cubes) with ¼ cup of cornstarch. Make sure each piece is coated. Heat 1 tablespoon of peanut oil in a hot wok or skillet. Add half of the chicken, shaking off any excess cornstarch, and cook for 3 to 4 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer to a plate and repeat with another tablespoon of oil and the remaining chicken. Tip: Toss the chicken with cornstarch just before you’re ready to cook to keep it from getting soggy. Also, cook the chicken in batches to help it brown nicely instead of steaming. Add the remaining 2 tablespoons of peanut oil to the wok. Once hot, toss in 2 minced garlic cloves and 1 teaspoon of minced ginger. Stir-fry for about 30 seconds until fragrant. Throw in 1 medium red bell pepper and 1 large zucchini, both cut into small cubes. Stir-fry for about a minute to keep the veggies crisp-tender. Pour the prepared sauce into the wok with the veggies, and bring it to a boil while stirring. The sauce will start to thicken. Once it does, add the cooked chicken back to the wok along with 10 dried red chilies, 3 thinly sliced green onions, and ¼ cup of dry-roasted, unsalted peanuts. Stir everything together until it’s all well-coated with the sauce. Tip: If you’re not a fan of too much heat, you can remove the chilies before serving or reduce the amount you use.
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