Name: Better Than Takeout Kung Pao Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces; 3 tablespoons soy sauce; 2-3 teaspoons cornstarch (adjust depending on sauce thickness desired); 3 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; ⅓ cup water; 1-2 tablespoons vegetable oil (for frying); 1 red bell pepper, deseeded and cut into cubes; 1 green bell pepper, deseeded and cut into cubes; 3-4 cloves garlic, minced; 2 teaspoons ginger, minced or grated; ½ cup dry roasted peanut halves (lightly salted); 5 dried red chili peppers, deseeded (optional seeds for more spice); ¾ teaspoon red pepper flakes (adjust to taste); Sliced green onions

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Introduction

Kung Pao Chicken is a classic Chinese-American dish known for its perfect balance of sweet, spicy, and savory flavors. This homemade version is better than takeout, full of tender chicken, crunchy peanuts, and vibrant bell peppers. It’s a quick and satisfying stir-fry you can easily make at home.

The image shows a white bowl filled with a layer of white cooked rice at the bottom, topped with a colorful stir-fry mix. The stir-fry consists of golden-brown chunks of chicken, bright red and green bell pepper pieces, and chopped green onions spread evenly on top. There are also some peanuts scattered throughout the stir-fry adding texture. The bowl is set on a wooden surface with a white marbled texture in the background, and bowls of white rice and peanuts are partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
3 tablespoons soy sauce
2-3 teaspoons cornstarch (depending on how thick you want the sauce)
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
⅓ cup water
1-2 tablespoons vegetable oil (for frying)
1 red bell pepper (deseeded and cut into cubes)
1 green bell pepper (deseeded and cut into cubes)
3-4 cloves garlic (minced)
2 teaspoons ginger (minced or grated)
½ cup dry roasted peanut halves (lightly salted recommended)
5 dried red chili peppers (deseeded; leave some seeds if you want more spice)
¾ teaspoon red pepper flakes (or to desired spice level)
Sliced green onions (for garnish)

Instructions

Step 1: Place the chicken pieces into a large bowl.
Step 2: In a small bowl, whisk together the soy sauce and cornstarch until dissolved. Add the brown sugar, rice vinegar, and sesame oil, whisking until combined.
Step 3: Take 2 tablespoons of this sauce mixture and pour it over the chicken. Toss to coat all pieces evenly and let marinate for 15 minutes. Set the remaining sauce aside.
Step 4: Into the remaining sauce, stir in the water until well combined. Set aside.
Step 5: Heat a large skillet over medium-high heat and add a little vegetable oil. Sauté the bell peppers for 3-5 minutes until they start to soften. Add minced garlic and ginger, cooking for another 1-2 minutes until fragrant. Transfer the vegetables to a clean bowl and set aside.
Step 6: In the same skillet, add more oil if needed and cook the marinated chicken over medium-high heat until fully cooked, about 4-5 minutes.
Step 7: Add the peanuts and dried red chili peppers to the skillet with chicken. Cook for about 1 minute, stirring frequently to avoid burning.
Step 8: Return the sautéed vegetables to the skillet. Pour the remaining sauce on top and season with red pepper flakes. Stir to combine, then reduce heat to low and simmer gently until the sauce thickens, about 3-4 minutes.
Step 9: Garnish with sliced green onions and serve hot over white rice. Enjoy your homemade Kung Pao Chicken!

Tips & Variations

For extra crunch, toast the peanuts before adding them to the dish.
You can substitute chicken breasts with thigh meat for juicier results.
Adjust spice levels by adding more or fewer dried chili peppers and red pepper flakes.
Try adding diced zucchini or snap peas for extra vegetables.
Use tamari instead of soy sauce for a gluten-free option.

Storage

Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water if the sauce is too thick.

How to Serve

The image shows a close-up of a black pan filled with a cooked dish of thick, glossy, orange-brown chicken pieces mixed with bright red and deep green bell pepper chunks. Scattered throughout are shiny brown peanuts and whole dried red chili peppers adding a touch of dark red. Small green chopped green onions are sprinkled on top, providing contrast with their fresh color. A light brown wooden spoon is scooping a mix of chicken, peppers, peanuts, and green onions from the pan. The pan rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free tamari or a gluten-free soy sauce substitute to maintain the flavor while avoiding gluten.

How spicy is Kung Pao Chicken?

It has a moderate heat level thanks to the dried chili peppers and red pepper flakes. You can easily adjust the spiciness by using fewer chili peppers or omitting the seeds for a milder version.