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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
