Traditional Chinese Kung Pao Chicken
A spicy and savory stir-fry with peanuts, bell peppers, and a peanut sauce glaze for a bold flavor profile. This chinese-inspired chicken ready in about 45 minutes pairs chicken breast, peanuts, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400g chicken breast
- 100g peanuts
- 1 red bell pepper
- 1 green bell pepper
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp chili flakes
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut chicken breast into 1-inch cubes and marinate with 2 tbsp soy sauce for 10 minutes. Set aside.
- Step 2: In a wok, heat 1 tsp sesame oil over medium-high heat. Add 100g peanuts and stir-fry for 2-3 minutes until toasted. Remove and set aside.
- Step 3: Add 1 tbsp sesame oil to the wok, then stir-fry chicken cubes for 5 minutes until browned. Add 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp chili flakes. Cook for 2 minutes until the sauce thickens and coats the chicken.
- Step 4: Toss in 1 red and 1 green bell pepper, stir-fry for 3 minutes until tender. Return peanuts to the wok and mix well. Serve immediately.
Frequently asked questions
How long does Traditional Chinese Kung Pao Chicken take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Traditional Chinese Kung Pao Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Traditional Chinese Kung Pao Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Traditional Chinese Kung Pao Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Traditional Chinese Kung Pao Chicken?
Chinese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
