Easy Kung Pao Chicken

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Skip the takeout and make this quick and easy Kung Pao Chicken recipe at home. It only takes 15 minutes to make, which means you may never order takeout again!

We love 15 minutes of delicious food. And Kung Pao Chicken? It’s a total crowd pleaser. Why order takeout when you can easily make it at home? Plus, you don’t have to worry if the delivery guy accidentally spills it on the sidewalk and scoops it back into the box. Anyone else worry about this?

You can easily adjust the level of spiciness in this recipe to make it more or less “bubbly”. Just add more or less chilli. In this recipe, we use rehydrated Chinese red peppers. You can also use spicy red pepper paste (found in the Asian section of your supermarket) or fresh chilies of your choice, diced or sliced. Add or subtract depending on how spicy you want your kung pao chicken. You can even put the heat together if you want to make it kid friendly, but that’s mostly court chicken.

Do I need a wok?

A wok might be more authentic, but you can use any large skillet.

Can I substitute peanuts for something else?

Cashews are a great substitute, but if you are allergic to peanuts/tree nuts, you can simply omit all nuts.

Oil selection for Easy Kung Pao Chicken:

If you avoid cooking with vegetable oils for some reason, you can use any neutral-flavored oil; avocado, grapeseed, and canola are best. In a pinch, “light” olive, sunflower, or peanut oil will work.

Kung Pao Chicken in a Cast Iron Skillet

Storage and Reheating Instructions:

Kung Pao Chicken is best eaten fresh. You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet on the stove over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious Asian-inspired recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Kung Pao Chicken in a Cast Iron Skillet

Skip the takeout and make this quick and easy Kung Pao Chicken recipe at home. It only takes 15 minutes to make, which means you may never order takeout again!

cooking time 15 minute

total time 15 minute

raw material

  • 2 tablespoon i am willow
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 2 teaspoon sesame oil
  • 2 teaspoon corn starch
  • 2 tablespoon vegetable oil
  • 1 pound Boneless Skinless Chicken Breasts cut into bite sized pieces
  • 1 red bell pepper diced
  • 1 Green pepper diced
  • 1/2 cup roasted peanuts
  • 3 clove garlic broken
  • 2 teaspoon chopped fresh ginger
  • 8 small dried red pepper rehydration
  • 1 onion slice


  • In a small bowl, whisk together soy sauce, rice vinegar, sugar, sesame oil, and cornstarch. on hold.

  • Heat a wok or large skillet over high heat. Add vegetable oil and heat for 1 minute. Add the chicken breast pieces and cook in the oil over high heat until the outside of the chicken is browned.

  • Add bell peppers and sauce. Continue to cook until the bell peppers are crisp and the chicken is cooked through.

  • Add peanuts, garlic, ginger, and chilli and cook for another 1 to 2 minutes.

  • Serve hot, garnish with chopped green onions.

Calories: 390kcal | carbohydrate: 19G | protein: 32G | fat: twenty oneG | Saturated fat: 8G | cholesterol: 72mg | sodium: 724mg | Potassium: 993mg | fiber: 4G | sugar: 9G | Vitamin A: 1960unit | Vitamin C: 193.9mg | calcium: 44mg | iron: 2.2mg

Easy Kung Pao Chicken