Asian dinner recipes are a favorite, including this Kung Pao Chicken and others like Sesame Chicken and Teriyaki Chicken.
We Love Chicken Dinners!
I’ve said it before but, I LOVE Chinese food! Because of that, we make a lot of Asian recipes in our home. This kung pao chicken is traditionally made with ingredients like Sichuan peppercorns, Chinese black vinegar, Chinese rice wine, and whole dried red chiles. It’s very flavorful and tastes amazing. Why we love it:
Quick. It’s ready in only 20 minutes! Easy. We also love that this kung pao chicken recipe is simple and takes little time to make. Delicious. The flavors of my sauce ingredients come from garlic, red peppers, ginger, rice vinegar, soy sauce, and peanuts, and is a wonderful alternative to ordering Chinese takeout.
Ingredients
boneless skinless chicken breast – I use leaner chicken breast but chicken thighs will work. To cut even 1-inch cubes, put the chicken breast in the freezer to partially freeze it. Once the chicken is a little more solid use a sharp knife to cut the chicken. cornstarch light sesame oil – or vegetable oil minced garlic crushed red pepper flakes powdered ginger – or fresh rice wine vinegar soy sauce sugar dry roasted peanuts cooked rice green onions
How to Make Kung Pao Chicken
Storing Info
STORE. Keep the leftover recipe for kung pao in an airtight container in the refrigerator for 3-4 days. FREEZE. This easy kung pao chicken recipe can also be frozen for 3 months. Thaw leftovers, if applicable, and reheat in a 350°F oven for 5-10 minutes or reheat in the microwave. The kung pao sauce can be prepared ahead of time and kept in the freezer for up to 2 months. Thaw completely before reheating and pouring over the chicken.
Recipe Video Recipe Video
