Better Than Takeout Kung Pao Chicken Recipe
This Better Than Takeout Kung Pao Chicken recipe delivers the perfect balance of sweet, savory, and spicy flavors with tender chicken, crunchy peanuts, and vibrant bell peppers all coated in a flavorful stir-fry sauce. Easy to prepare at home, it’s a delicious alternative to restaurant takeout that you can customize to your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Chicken and Marinade
- 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)
Vegetables and Aromatics
- 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
Nuts and Spices
- 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)
Garnish
- Sliced green onions
Instructions
- Prepare Chicken and Sauce: Place the chicken pieces into a large bowl. In a small bowl, whisk together soy sauce and cornstarch until dissolved. Then add brown sugar, rice vinegar, and sesame oil, whisking until well combined. Reserve 2 tablespoons of this sauce mixture to marinate the chicken.
- Marinate Chicken: Pour 2 tablespoons of the sauce into the bowl with the chicken pieces. Toss thoroughly to coat all pieces evenly. Let the chicken marinate for 15 minutes to absorb the flavors.
- Mix Remaining Sauce: To the remaining sauce in the small bowl, add the water and stir until well combined. Set aside for later use in the stir-fry.
- Sauté Vegetables and Aromatics: Heat a large skillet over medium-high heat. Once hot, add a small amount of vegetable oil and sauté the red and green bell peppers for 3-5 minutes until they begin to soften but retain some crunch. Add minced garlic and ginger and sauté for an additional 1-2 minutes until fragrant. Transfer the vegetables to a separate clean bowl and set aside.
- Cook Chicken and Peanuts: In the same skillet, add more oil if needed, then add the marinated chicken pieces. Cook for about 4-5 minutes until the chicken is cooked through and no longer pink. Add the dry roasted peanut halves and dried red chili peppers to the skillet and cook for about 1 minute, stirring frequently to prevent burning.
- Combine and Simmer: Return the sautéed vegetables to the skillet with the chicken and peanuts. Pour the prepared sauce mixture on top. Sprinkle red pepper flakes over the stir-fry. Stir well to combine all ingredients. Reduce heat to low and allow to simmer gently for 3-4 minutes until the sauce thickens and coats the ingredients.
- Garnish and Serve: Remove from heat. Garnish the Kung Pao chicken with sliced green onions and serve immediately over steamed white rice. Enjoy your homemade takeout favorite!
Notes
- Adjust the number of dried chili peppers and red pepper flakes based on your preferred spice level.
- For a thicker sauce, use 3 teaspoons of cornstarch; for a lighter sauce, use 2 teaspoons.
- You can substitute chicken thighs for a juicier alternative but cooking time may vary slightly.
- Lightly salted peanuts add a crunchy texture and slight saltiness; unsalted peanuts can be used as a lower sodium option.
- Serve over steamed white rice or your favorite grain for a complete meal.
Keywords: Kung Pao Chicken, Stir Fry, Chinese Chicken Recipe, Spicy Chicken, Peanut Chicken
