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4.84 from 6 votes

Kung Pao Chicken

A sweet and spicy chicken stir fry. This delicious kung pao chicken is a copycat recipe that is loaded with flavor and is super easy to make.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Chinese
Keyword: asian chicken, kung pao, kung pao chicken
Servings: 4


  • 1 pound skinless boneless chicken breast halves - cut into chunks


  • 1 tablespoons rice wine
  • 1 tablespoons soy sauce
  • 1 teaspoons sesame oil divided


  • ¼ cup soy sauce
  • ¼ cup rice wine
  • 1 tablespoons distilled white Vinegar
  • cup brown sugar
  • 1 clove of garlic
  • 2 teaspoons of chile paste
  • 1 tablespoons of cornstarch
  • 2 tablespoons of water

Stir fry

  • 2 Tbs cooking oil
  • 1 clove garlic
  • 1 Tablespoon ginger
  • 1 8 ounce can water chestnuts, drained
  • ½ cup sliced carrots
  • 1 cup chopped broccoli
  • 1/2 red bell pepper capsicum seeded and diced
  • 1/2 green bell pepper capsicum seeded and diced
  • 4 green onions chopped
  • ¼ cup chopped peanuts


To Make Marinade:

  • Combine 1 tablespoon rice wine, 1 tablespoon soy sauce, 1 teaspoon sesame oil and mix together.
  • Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 15 minutes white you prepare other ingredients.

To Make Sauce:

  • In a small bowl combine sauce ingredients, mix together, and set aside.

Stir fry

  • In a large skillet (pan or wok), heat 2 Tablespoons of cooking oil, and once hot, add marinated chicken (with marinade).
  • Cook chicken for 3-4 minutes stirring only occasionally. You want the edges to brown, then remove chicken from pan and set aside.
  • Add 1 Tablespoon of cooking oil to the same skillet, and stir in garlic, ginger, diced peppers and carrots, and stir fry for 1-2 minutes.
  • Stir in the sauce mixture, and bring it to a boil, stirring constantly.
  • When it starts to thicken add chicken back into the pan and stir in the broccoli.
  • Mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).
  • Stir in green onions, and peanuts, toss well and continue to cook for a further 1- 2 minutes.
  • Serve immediately over steamed rice!