Kung Pao Chicken

prep time 20 minutes

cook time 30 minutes

serves 6 people

When you want delicious Chinese dish under 30 minutes make Kung Pao Chicken. Kung Pao chicken is a simple dish of chicken breast, cut up and stir-fried in “Kung Pao sauce”, primarily flavored with soy sauce, vinegar and a bit of sugar. Kung pao chicken with bell peppers, zucchinis,  onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! The best part, this quick stir fry meal is ready in just 30 minutes. Adding more vegetables makes it  healthier, and helps introduce more vegetables to children.



  •  2½ pounds boneless skinless chicken breastcut into 1-inch pieces
  • 2 ½ teaspoons cornstarchdivided
  • 5 tablespoons soy saucedivided
  • 4 teaspoons sesame oildivided
  • ½ teaspoon black pepper
  • 3 tablespoons water
  • 3 tablespoons rice vinegar
  • 1/2 cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 cup diced white onion¾-inch dice
  • 2 cups diced red bell pepper,  ¾-inch dice
  • 2 cups zucchinis,  ¾-inch dice
  • 1 egg white
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 8 pieces dried red chiliescut in half and seeds removed
  • 1/2 cup  roasted peanuts
  • 2 tablespoon thinly sliced green onions


  1. Add diced chicken, 1 ½ teaspoons cornstarch, 2 tablespoons soy sauce, 2 teaspoons sesame oil, 1 egg white, and black pepper to a medium-sized bowl, mix to combine. Allow chicken to marinate while preparing the other ingredients.
  2. To make the sauce, whisk together 3 tablespoons water, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, 1/2 cup brown sugar, and 1 tablespoon sesame oil in a medium-sized bowl.
  3. Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
  4. Heat a wok, or large saute pan over medium-high heat. Add vegetable oil, once the oil is hot add the marinated chicken in a single layer in the pan.

  1. Allow it to cook without moving for 2 minutes. Stir and cook for 2 minutes then transfer to a clean bowl.
  2. Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
  3. Turn heat down to medium and add the onions, stir-fry for 1 minute.
  4. Add the bell peppers and zucchinis  and stir-fry for 1 minute.

  1. Add the garlic, ginger, and chili peppers, and cook for 1 minute.
  2. Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble, 1 to 2 minutes.
  3. Mix the cornstarch slurry and then gradually add to the pan, stirring to combine. Stir and cook until the sauce is thickened, 1 minute.

  1. Garnish with peanuts and green onions.
  2. Serve with white steamed rice.