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Kung Pao Chicken

Kung Pao Chicken is a Chinese classic made with chili peppers and fresh vegetables in a spicy sweet sauce with nuts. Serve with cooked rice for a quick homemade Chinese dinner.
Course Main Course
Cuisine Asian, Chinese
Keyword Asian food, chicken, Chinese Food, Kung Pao, Stir-Fry
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5
Calories 400kcal


  • 2.5 pounds chicken breasts, cut into chunks
  • 1 zucchini, diced
  • 1 green bell pepper, seeds removed, diced
  • 1 red bell pepper, seeds removed, diced
  • 12 small red chili peppers OR 1/2 teaspoon red pepper flakes
  • 10 ounces Salad Ready Tomato Wedges, can drained
  • 5 garlic cloves, minced
  • 7 green onion stalks, diced
  • 1 teaspoon sesame seeds


  • 1 tablespoon rice vinegar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoons soy sauce
  • 2 1/2 tablespoons cornstarch

Kung Pao Sauce

  • 3/4 cup low-sodium chicken broth or water
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 1/2 tablespoons honey
  • dash of sesame oil
  • 1/2 tablespoon cornstarch
  • 1/4 cup cashews or roasted peanuts


  • Dice zucchini, bell peppers, garlic, and green onions. Place in a bowl. Drain tomatoes from can then place in vegetable bowl; set aside.
    2. Cut chicken breasts into strips then cut into cubes. Place in large plastic bag or bowl. Add in wet marinade ingredients then toss together. Add cornstarch and shake to coat well. 
    3. Using 2 medium skillets, pour 1.5 tablespoons oil into each. Heat over medium heat. Add chicken to skillets. Be sure to not crowd skillets. It works best to use 2 skillets for this step as you don't want the chicken to steam and become soft.
    4. Cook chicken until golden brown then flip chicken and repeat. This should take about 10-15 minutes, total.
    5. Meanwhile, make the Kung Pao Sauce. In a small bowl, combine sauce ingredients and whisk well to combine. 
    6. Remove chicken to small bowl. 
    7. In skillets, pour 1 tablespoon oil in each. Heat stovetop to high. Pour in vegetables and saute until it picks up color; about 3 minutes. Remove to bowl; set aside. 
    8. In a skillet over medium heat, add cooked chicken and Kung Pao Sauce. Cook sauce down by stirring until thick and just a few tablespoons of sauce remain. Stir in sauteed vegetables and nuts.
    9. Serve with cooked rice, green onions, and sesame seeds. 


Calories: 400kcal | Carbohydrates: 24g | Protein: 53g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1079mg | Potassium: 1295mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1215IU | Vitamin C: 68.6mg | Calcium: 64mg | Iron: 2.9mg