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Kung Pao Chicken Recipe

This dish is filled with chicken and nuts and is covered in an amazing sauce, topped with green onions and perfectly served over rice.

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 227 kcal
Author Lil' Luna


  • 1 lb boneless skinless chicken breast cut into 1 inch pieces
  • 1 tbsp cornstarch
  • 2 tsp light sesame oil (or vegetable oil)
  • 3 tbsp green onions chopped with tops
  • 2 tsp minced garlic
  • 1/4 -1 1/2 tsp crushed red pepper flakes
  • 1/2 tsp powdered ginger (or fresh)
  • 2 tsp rice wine vinegar
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • 1/3 cup dry roasted peanuts
  • 4 cups cooked rice, hot


  1. Toss chicken in a small bowl with cornstarch, till coated.

  2. Add oil to a skillet on medium heat. We liked using the sesame oil (but regular oil would do just fine). Stir fry for about 7-8 minutes or until no longer pink in center. Remove chicken to a paper towel to drain.
  3. Add garlic, red pepper and ginger to skillet and stir fry for about 15 seconds. Remove from heat.
  4. Combine vinegar, soy sauce and sugar in small bowl, stir well. Add sauce and chicken to skillet. Toss to coat.
  5. Stir in nuts. Heat thoroughly. Garnish with green onions. Serve over hot rice.
Nutrition Facts
Kung Pao Chicken Recipe
Amount Per Serving
Calories 227 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 718mg31%
Potassium 533mg15%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 28g56%
Vitamin A 80IU2%
Vitamin C 2.6mg3%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.