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kung pao chicken in white dish.

Kung Pao Chicken

A classic spicy Sichuan dish with peppers, chicken and peanuts
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Main Dishes
Cuisine Asian
Servings 2 Servings


Marinade Ingredients:

  • 1 tablespoon chili paste
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch dissolved in 1 tablespoon water
  • 3 boneless skinless chicken breasts diced into 1 inch pieces

Kung-Pao Sauce Ingredients:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon chili paste
  • 1/4 teaspoon ground ginger
  • pinch of granulated sugar
  • 3 teaspoons oil canola, vegetable or other neutral oil
  • 1/4 cup roasted peanuts
  • 3-4 dried red chilies
  • 2 green onions chopped for garnish


  • Combine marinade ingredients and chicken in a bag. Marinate for 1 hour.
  • In a bowl whisk together soy sauce, rice wine vinegar, chili paste, ground ginger and sugar.
  • After chicken has marinated, heat 2 teaspoons oil in a skillet. Remove chicken from marinade and brown over medium-high heat. Transfer to plate set aside.
  • In the same pan you cooked the chicken in heat 1 teaspoon oil over medium-high heat. Add peanuts and chilies. Cook for 2 minutes. Pour in sauce mixture. Add in cooked chicken and toss to coat. Continue cooking over medium-high heat until the sauce has thickened and the chicken is cooked through.
  • Transfer to serving dish. Sprinkle with green onions and serve.


Rice makes a great accompaniment for this as does Sauteed Spinach with Toasted Sesame Seeds. Enjoy!
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Keywords: boneless skinless chicken, chicken, chicken breast, chili pepper, cornstarch, dried chili peppers, Food, kung pao, peanuts, Recipe, roasted peanuts, spicy