Make Flavorful Kung Pao Chicken in Just 10 Minutes for Less Than $10

The dried chilies in a true kung pao give the fusion a kick and give it a capsaicin shine.

However, in the majority of variants throughout the restaurant and takeout range, the flavor combination of fat and salt predominates overheat in Chinese-American cuisine.

AuthorSilvia lemon
Preparation Time15 minutes
Cooking Duration40 minutes
Total Time55 minutes
CategoryLunch, Dinner


  • 1 lb boneless, skinless chicken thighs, diced
  • 1⁄4 cup rice wine or sherry
  • 1⁄4 cup low-sodium chicken stock
  • 1 Tbsp balsamic vinegar
  • 1⁄2 Tbsp sugar
  • 1⁄4 cup roasted peanuts
  • 2 Tbsp soy sauce
  • 1 Tbsp peanut or canola oil
  • 1 tsp cornstarch
  • 1 tsp sriracha or other Asian chili sauce
  • 1 large zucchini, diced
  • 4 dried red chiles
  • 4 scallions, chopped, white and green parts separated
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • 1 red bell pepper, diced

(Make another recipe – Sweet Potato and Broccoli Salad)

How to Make The Kung Pao Chicken

In a sizable bowl, mix the chicken, stock, rice wine, soy sauce, balsamic, sugar, cornstarch, and sriracha.

For up to two hours in the refrigerator, cover and marinate for 30 minutes.

In a wok, heat the oil to a medium-high temperature.

Stir-fry the garlic, ginger, chilies, and white sections of the scallions for 30 seconds, or until fragrant but not browned.

Add the bell pepper and zucchini and cook for a further three minutes, stirring often with a metal spatula to prevent the vegetables from sticking.

After removing the chicken from the marinade, add it to the wok and stir-fry for about 3 minutes, or until the outside is just beginning to brown.

Cook for an additional 3 minutes after adding the marinade and peanuts, or until the liquid boils, thickens, and clings to the chicken and veggies.

If desired, place a small scoop of steaming brown rice on top after stirring in the scallion greens.

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