Easy Kung Pao Chicken Recipe

By Sarah Remmer, RD | Aug 14, 2017 (updated Jan 15, 2022)
5 from 1 reviews | 2 Comments

Jump to Recipe

Don’t bother ordering in, this Kung Pao chicken recipe is delicious, quick, easy and Nutritious. Can’t beat that!

Easy Kung Pao Chicken Recipe - Sarah Remmer, RD (1)

I love this recipe for so many reasons. It’s one of the tastiest, easiest meals on our supper rotation, and everyone in the family loves it. It’s easy and makes for great leftovers too, both of which are key when you’re a busy parent. I most often use chicken breasts, but it’s as tasty (or more) with chicken thighs. Either way, I buy boneless and skinless. To make this school safe, just omit the peanuts and you’re good to go (best leftovers ever)!

All cuts of chicken are great sources of high-quality protein, ranging from 20-30 grams per 100-gram cooked serving. Making sure that your kiddos (and you!) eat adequate amounts of protein throughout the day (I suggest serving some protein at every meal and snack), will ensure that energy levels (and blood sugar levels) stay steady throughout the day. Protein helps to keep tummies full after meals and snacks.

Protein is essential for good health

It’s one of the most important building blocks of life.
Required for creating every cell in your body.
Crucial for building, repairing, and maintaining healthy muscles, skin, eyes, hair, nails, and even bone.
It aids in healthy immune function and other key body processes such as blood clotting and production of hormones and enzymes.

This recipe is perfect for a busy weeknight and can be served over rice or as the filling in lettuce wraps. And of course, make extra and freeze for busy nights when you don’t have time to cook! I’m a true believer in batch cooking, because who has time to cook from scratch every night? Definitely not me!

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Ingredients

1 lb (500g) boneless skinless chicken breasts or thighs cut into small cubes
1 1/2 tbsp soy sauce
3 tsp rice wine or dry sherry wine
2 tsp cornstarch
1 tbsp good quality balsamic vinegar
1 tsp hoisin sauce
1 tsp soy sauce
1 tsp sesame oil
2 tsp sugar or maple syrup
1 tsp cornstarch
1/2 tsp ground pepper
2 tbsp peanut oil (or canola oil if you don't have it)
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
8-10 dried red chilis or 2 tsp dried chili flakes
1 tsp minced fresh ginger
1/4 cup unsalted dry-roasted peanuts (optional)

Instructions

In a medium bowl, stir together soy sauce, rice wine, and cornstarch, until cornstarch is dissolved.
Add chicken and gently coat both sides. Let stand for 15 minutes at room temperature.
In another bowl, prepare sauce by combining the balsamic vinegar, soy sauce, sesame oil, sugar, cornstarch and pepper. Stir until sugar and corn starch are dissolved.
Heat a large skillet or wok over medium to high heat. Add peanut oil or canola oil and coat the bottom. Add chilis or chili flakes and stir for about 30 seconds or until oil is fragrant.
Add the chicken with the marinade and stir-fry until no longer pink—3 minutes or so.
Add the scallion whites, garlic and ginger and stir-fry for another 30 seconds.
Pour in sauce and stir to coat all ingredients.
Stir in peanuts (optional) and cook for another 2 minutes.
Serve on top of rice and sprinkle with scallion greens. Pair with an asian salad or steamed asian veggies.

Did you make this recipe?

Tag @sarahremmer on Instagram and hashtag it #sarahremmer. And if you love this recipe it would mean so much if you could leave a review and rating.

Easy Kung Pao Chicken Recipe - Sarah Remmer, RD (4)

If you like this recipe, you’ll probably love this One-Pan Thai Peanut Noodle Recipeand thisSimple Grilled Tandoori Chicken Recipe

For more family-friendly recipes and nutrition tips for kids, check out my Facebook Page and Instagram Feed!

Easy Kung Pao Chicken Recipe - Sarah Remmer, RD (2024)

Protein is essential for good health

Ingredients

Instructions

Did you make this recipe?

You may also like