Kung Pao Chicken

This kung pao chicken recipe features tender chicken with colorful stir-fried veggies flavored with soy sauce and spicy dried chiles. It’s a healthier version of your favorite takeout dish!

Why this recipe works

If you love stir fry like I do, then a recipe for Kung Pao Chicken is most likely at the top of your to-make list. This recipe does not disappoint and uses only fresh ingredients making it not only delicious but better for you than using premade bottled sauces by using low-sodium soy sauce and fat-free broth.

RELATED: you might also like this recipe – Chicken Chow Mein Casserole or Bourbon Chicken

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PEPPER – The heat from this dish comes from the red chiles. You can control how much heat yours has by keeping all the chile seeds for the spiciest possible version or removing them altogether for a milder recipe. You can certainly regulate the temperature of this dish by keeping some of the seeds, it’s totally dependent on your tastes! You may also add in about 1 – 1 1/2 tsp of Sichuan peppercorns if desired.

How to Make Kung Pao Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a bowl, combine the cornstarch with 1 teaspoon of the soy sauce. Pour over chicken and toss to combine. Set aside to marinate for ten minutes.
2. Soak dried chiles in hot water for several minutes. Remove from water and chop. For a less spicy dish, discard some or all of the seeds.
3. Heat a large skillet or wok over high heat. Ad canola oil and swirl to coat. Add the chicken, spread it out across the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes.
4. Add the chiles, garlic, bell pepper, onion and snap peas. Stir fry several minutes, until fragrant. Add remaining one teaspoon of soy sauce, the broth and vinegar. Bring to a simmer and turn heat down to medium low. Cook for 2-3 minutes, until chicken is cooked through.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave, adding a dash of water to loosen it up if needed.

If you can’t find black vinegar, you can substitute with white rice vinegar/rice wine vinegar. You could also try date vinegar or balsamic vinegar, but keep in mind that these two kinds of vinegar are sweeter in taste.

Serving Suggestions

Of course, kung pao chicken is best when served alongside or over the top of a bed of white rice. Today we’re using fresh veggies like red and yellow bell pepper, onion, and sugar snap peas. Many kung pao recipes include (unsalted) peanuts, so feel free to throw in about 1/4-1/2 cup if desired. My favorite thing about stir-fries is the versatility of ingredients, so use what you like best.

More Stir Fry Recipes

• Mongolian Beef
• Sesame Chicken
• Moo Goo Gai Pan
• Chinese Pepper Steak
• Teriyaki Chicken and Rice
• Szechuan Beef
• General Tso Chicken

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This post originally appeared here on June 23, 2013 and has since been updated with new photos and expert tips.

This recipe was slightly adapted from Jaden Hair’s new book Steamy Kitchen’s Healthy Asian Favorites: 100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight’s Supper.