Kung Pao Chicken – Spicy, Savory, and Packed with Flavor

This Kung Pao Chicken is a lighter take on the beloved Chinese restaurant classic, bursting with tender chicken, colorful vegetables, crunchy peanuts, and a savory-sweet-spicy sauce. It’s the perfect combination of bold flavors and satisfying textures, all in a recipe that’s easy enough for weeknight cooking. Serve it over rice or noodles for a healthy, flavorful meal that’s ready in no time.

Why You’ll Love This Recipe

Bold & Balanced Flavors – Sweet, savory, tangy, and spicy in perfect harmony.
Packed with Veggies – Bell peppers, zucchini, or broccoli add freshness and color.
Nutty Crunch – Roasted peanuts bring texture and richness.
Quick to Make – From pan to plate in under 30 minutes.

Ingredients

For the chicken:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tbsp cornstarch
• 1 tbsp low-sodium soy sauce

For the sauce:

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 2 tsp cornstarch
• 2–3 tsp chili garlic sauce (adjust to taste)
• 1 tbsp water

For the stir-fry:

• 1 tbsp olive oil or avocado oil
• 1 red bell pepper, diced
• 1 zucchini, diced (or broccoli florets)
• 3–4 green onions, sliced (reserve some for garnish)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• ¼ cup roasted unsalted peanuts

Instructions

1. Prep the Chicken
In a bowl, toss chicken pieces with cornstarch and soy sauce until evenly coated.

2. Make the Sauce
In a small bowl, whisk soy sauce, rice vinegar, hoisin sauce, sesame oil, cornstarch, chili garlic sauce, and water until smooth. Set aside.

3. Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 4–5 minutes. Transfer to a plate.

4. Stir-Fry the Vegetables
In the same pan, add bell pepper, zucchini, garlic, and ginger. Stir-fry for 2–3 minutes until slightly tender but still crisp.

5. Combine and Finish
Return chicken to the pan. Pour in sauce and stir to coat everything evenly. Cook for another 1–2 minutes until the sauce thickens. Stir in peanuts.

6. Serve
Garnish with reserved green onions and serve over rice or noodles.

Nutritional Information

Calories: 250
Protein: 27g
Fat: 9g
Carbohydrates: 15g
Sugar: 5g
Fiber: 3g

Tips for Success

Adjust Spice Level – Use less chili garlic sauce for mild heat or more for extra kick.
Use Any Veggies You Love – Broccoli, snap peas, or carrots all work well.
Toast Peanuts – Lightly toasting the peanuts deepens their flavor.

Why This Recipe Works

By using lean chicken breast, a light but flavorful sauce, and plenty of vegetables, this Kung Pao Chicken keeps all the delicious taste of the takeout favorite but in a healthier, more balanced way. The peanuts add satisfying crunch while the sauce delivers that signature spicy-savory flavor profile.

This Kung Pao Chicken is a quick, easy, and flavor-packed dinner you can whip up any night of the week. With tender chicken, crisp veggies, crunchy peanuts, and a perfectly balanced sauce, it’s a lighter, fresher version of the classic you’ll want to make again and again.