Kung Pao Chicken

4.86 from 7 votes

You can make Kung Pao Chicken at home that tastes just like the entree at your favorite Chinese Restaurant. It can be made in a skillet or slow cooker.

Prep Time35

Cook Time20

Total Time55

Course: Dinner, Main Course

Cuisine: Asian

Keyword: Chicken, Kung Pao Chicken

Servings:

Calories: 604kcal

Author: Erica Walker

Equipment

Skillet

Ingredients

1 lb. chicken cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
4 tsp. sesame oil divided
1 Tbsp. vegetable oil
1 small zucchini chopped
1 red bell pepper chopped
3 cloves chopped garlic
4 Tbsp. cornstarch dissolved in 4 tablespoons water
3 Tbsp chile paste heaping tablespoons, but use less if you don't want it spicy
3 tsp. distilled white vinegar
3 Tbsp. brown sugar
5 green onions chopped
1 can water chestnuts chopped (optional)
1/2 c peanuts 2 handfuls
red pepper flakes to taste
chicken broth to taste

Instructions

In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 2 tsp. sesame oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
Heat vegetable oil in a large skillet. Add zucchini and peppers and saute for a minute or so (don't let them get too soft or they will become soggy). Add garlic and saute another minute.
In a small bowl, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Stir in chili paste, vinegar and sugar.
Add sauce mixture to skillet with the sauteed veggies. Add green onion, water chestnuts, peanuts, and red pepper flakes. Heat sauce slowly over medium heat.
Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear.
Add sauteed chicken to sauce and simmer together until sauce thickens. If the sauce is too thick, add a little bit of chicken broth a little at a time until sauce reaches desired thickness.

Notes

If you want to make an easy slow cooker meal, just sauté the chicken and veggies over high heat for a minute or two, whisk the sauce ingredients together in a medium bowl and then throw it all in the slow cooker! This super easy method saves lots of time and tastes just as good!
If stored in an airtight container in the refrigerator, you can enjoy leftovers for up to three days. Just microwave a portion on a plate and enjoy.
If you have kids who don't love all the heat, cut back on the chile paste. Instead of three tablespoons, try just one. Don't use dried chiles, or serve them on the side.

Nutrition