Quick and Easy Kung Pao Chicken. You can easily make this take out favourite in less time than it takes to order take out… plus you can make this dish as spicy or mild as you like, the heat is very easy to control.
Kung Pao Chicken is my favourite take-out lunch these days, especially when I crave something spicy. I’ve been playing around with a few recipes at home lately and really like this simple version.
This is not only a very simple but very fast recipe for a weekday dinner. You can have this one on the table in 20 minutes much like our incredibly popular version of Beef and Broccoli.
Like this Easy Kung Pao Chicken recipe?
We’ve got lots of other ideas for delicious weekday meals in our Quick & Easy Meals Category.
It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram. Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Looking for more chicken dinner ideas. Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade.
- 4 boneless skinless chicken breasts cut small cubes
- 2 tablespoons 2 peanut oil or canola oil
- 4 cloves 4 minced garlic
- pinch fresh ground black pepper
- 2 tablespoons 2 additional peanut oil
- 4 to 6 whole chiles You can substitute chili sauce or crushed chili paste, like Sambal, to better control the heat to your taste. Start with about a teaspoon for mild heat.
- ¼ cup rice wine
- 2 tbsp Hoisin sauce
- 2 tbsp Black Bean Sauce you can replace this with more hoisin if you prefer.
- 3 tbsp brown sugar
- 1 tbsp fresh grated ginger root
- ½ tsp Chinese 5 spice powder
- 1 teaspoon toasted sesame oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tsp freshly ground black pepper
- 1 diced red pepper
- 4 green onions chopped in 1 inch pieces
- 1 ounce 1 water
- 1 tsp 1 corn starch
- Toasted cashews or peanuts to garnish optional
In a hot wok, add the peanut oil and saute the chicken with the garlic and pepper until almost completely cooked. Remove the chicken from the wok for the time being.
To the hot wok add the additional oil and chilies.
Toss the chilies in the oil for a few seconds before adding all the following ingredients quickly and all at once (I like to mix them together before starting to cook): the rice wine, Hoisin sauce, Black Bean Sauce, sugar, grated ginger root, Chinese 5 spice powder, toasted sesame oil, ight soy sauce, dark soy sauce and freshly ground black pepper.
Reduce the heat on the wok to medium and bring the sauce to a simmer before adding the chicken back to the wok along with the red pepper and chopped green onions.
Cook for an additional minute.
To thicken the sauce stir in a slurry of about 1 ounce water mixed with 1 tsp corn starch. If you want he sauce thicker, just make a little more of the slurry to add.
Serve on a bed of rice or Chinese noodles and garnish with toasted peanuts or cashews.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.