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Delicious plate of Simple Kung Pao Chicken with vegetables and peanuts

Easy Kung Pao Chicken

A vibrant dish from Sichuan that combines tender chicken, colorful vegetables, and a savory sauce with a perfect balance of sweetness and heat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Chinese, Sichuan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the sauce
  • ½ cup low-sodium soy sauce or tamari Provides umami richness.
  • 3 tablespoons seasoned rice vinegar Adds a gentle tang.
  • 1½ tablespoons sugar Balances the sauce.
  • 2 tablespoons cornstarch Thickens the sauce.
Main ingredients
  • 2 pounds boneless, skinless chicken breasts, thinly sliced The star protein of the dish.
  • 2 tablespoons toasted sesame oil Adds a nutty aroma.
  • 2 tablespoons vegetable oil For cooking and flavor.
  • 1 red bell pepper, diced red bell pepper Introduces a sweet crunch.
  • 1 green bell pepper, diced green bell pepper Adds a pop of color.
  • 3 green onions, cut into 2-inch pieces Offers texture and fresh taste.
  • ½ cup raw cashews or peanuts Provides a lovely crunch.
  • 2 teaspoons grated fresh ginger Brings warmth and earthiness.
  • 6 cloves garlic, minced Essential for aromatic depth.
  • 10 pieces dried red chili peppers, cut in half Infuses heat.
  • to taste sea salt Enhances all flavors.
  • to serve cooked rice Perfect accompaniment.

Method
 

Preparation
  1. In a small bowl, whisk together ¼ cup of the soy sauce, seasoned rice vinegar, sugar, and ¼ cup water until combined. Set aside.
  2. In a large bowl, mix the remaining ¼ cup of soy sauce and cornstarch. Add the sliced chicken breast and toss until well coated.
Cooking
  1. Heat 1 tablespoon of toasted sesame oil and 1 tablespoon of vegetable oil in a large skillet over high heat. Add the chicken in batches until browned on both sides, about 8 minutes per batch.
  2. In the same skillet, add the remaining tablespoon of sesame oil and toss in the red and green bell peppers. Cook while stirring until they begin to soften, about 4 minutes.
  3. Stir in the green onions, cashews, ginger, garlic, and dried chili peppers; cook for about 2 minutes until fragrant.
  4. Add the sautéed chicken back to the skillet, pour in the reserved sauce, and stir to combine. Simmer until the sauce thickens slightly, about 2-3 minutes. Season with sea salt to taste.
Serving
  1. Serve Easy Kung Pao Chicken over a bed of steamed rice if desired.

Notes

For vegetarian, substitute chicken with tofu or tempeh. Adjust chili peppers to taste, marinate chicken for enhanced flavor, and consider adding extra vegetables.