Easy Kung Pao Chicken Recipe | Yummly
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Easy Kung Pao Chicken

Musembi: "Amazing...added mushrooms & used cashews instead…" Read More
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  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons peanut oil
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 2 garlic cloves (minced)
  • 1/4 teaspoon ground ginger (or 1 teaspoon grated fresh ginger)
  • 1/2 green bell pepper (roughly chopped)
  • 1/2 red bell pepper (roughly chopped)
  • 1 pound chicken breasts (boneless, skinless, cut into bite size pieces)
  • 1/4 cup roasted peanuts
  • 4 green onions (chopped)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories310Calories from Fat150
    Total Fat17g26%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Vitamin A15%
    Vitamin C60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Shannon Gallagher 2 years ago
    Next time I’d try to crisp up the chicken and add hot sauce.
    Musembi 2 years ago
    Amazing...added mushrooms & used cashews instead, also a dash of white vinegar as I made my own hoisin sauce
    Holmes 3 years ago
    This receipe was extremely delicious and easy to make. We will be making this one again.
    David Butler 3 years ago
    Family loves this dish
    Douglas 3 years ago
    Great flavor. Could increase quantity on sauce slightly.
    Zach Craft 3 years ago
    1) In a medium bowl, stir in the soy sauce, balsamic vinegar, sesame oil, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 10 minutes. 2) In another bowl, combine the balsamic vinegar, soy sauce, hoisin sauce, sesame oil, and cornstarch. Stir until the cornstarch is dissolved and set aside. 3) In a wok or large skillet over medium high heat, add peanut or vegetable oil. Stir in the crushed red pepper flakes. Add in the chopped red and green bell peppers. Cook for about 3 or 4 minutes until they are slightly softened. Stir in the minced garlic and grated ginger and continue stirring for about 1 minute. Add the chicken and continue stirring the chicken for about 4 or 5 minutes or until it is no longer pink. 4) Pour in the sauce and mix to coat the chicken and vegetables. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the green onions on top, and serve over white rice.
    Cisco A. 4 years ago
    Good, although I had to go to an alternate website, in order to get the directions.
    Annette Nash 4 years ago
    Very good. Might marinate the chicken longer. Added celery and onions.
    Dianne Heinz 5 years ago
    It was really tasty. The only thing I'd do differently is double the sauce. Definitely going to make again.
    Saw S. 6 years ago
    According the Szechuan, all ingredients are correct. But, we should add whole dried red chili and ginger slice instead of red chili flake and grated ginger because in this dish, we should swirl ginger sliced and dried red chili bell before adding other ingredient. The important one is getting good smell and when biting the meat, getting the flavor and taste of crushed black pepper is the most important I think.. And, if we add a little dark soy sauce, the color of the dish will more attractive. ( 3.5 stars )
    Tim E. 6 years ago
    Delicious! - I added Broccoli and Baby corn for extra veggies. I will also be adding this to the collection to make again!
    Phil H. 6 years ago
    Very tasty, just added some extra sriracha for a chilli hit. Served it with coconut rice. Will add this to my collection