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Easiest Kung Pao Chicken Recipe

Close up view of Kung Pao chicken on a plate.
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This is a simple and tasty recipe for sweet and tangy Kung Pao chicken. No deep-frying or marinading required!

Ingredients

Units Scale
  • 1 lb. boneless skinless chicken breasts (cut into 1” pieces)
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 3 tablespoons green onions (chopped)
  • 3 garlic cloves (minced)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon powdered ginger
  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1/3 cup dry roasted peanuts

Instructions

  1. Prepare your ingredients: chop your scallions, mince your garlic, and measure your spices.
  2. Combine vinegar, soy sauce and sugar in a small bowl. Set aside.
  3. Combine chicken and cornstarch in a small bowl and toss to coat.
  4. Heat sesame oil in the wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from work.
  5. Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds.
  6. Add the vinegar, soy sauce, sugar mixture to the wok.
  7. Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
  8. Top with additional green onions if desired and serve over white rice.

Notes

To make this dish Paleo, substitute:

  1. Tapioca flour for cornstarch
  2. Coconut aminos for soy sauce
  3. Coconut sugar for sugar
  4. Cashews for peanuts

Serve on cauliflower rice.

Nutrition

Find it online: https://blogchef.net/kung-pao-chicken-recipe/