Kung Pao Chicken with Vegetables Recipe

Name: Kung Pao Chicken with Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1-inch cubes; 2 tbsp soy sauce; 1 tbsp Shaoxing wine or dry sherry; 2 tsp cornstarch; 1/2 cup roasted peanuts; 3 tbsp vegetable oil, divided; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 medium zucchini, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp Sichuan doubanjiang (chili bean paste) or 1 tbsp sambal oelek + 1 tsp soy sauce; 1 tbsp rice vinegar; 2 tsp sugar; 1/2 cup low-sodium chicken broth; 2 green onions, sliced; 1 tsp sesame oil

Chinese · Main course · 35 min total

Kung Pao Chicken with Vegetables recipe videos

A spicy, savory stir-fry featuring tender chicken, crunchy peanuts, and crisp vegetables in a bold Sichuan sauce. This home-cook version balances heat and flavor for a quick weeknight dinner.

20
min prep

15
min cook

4
servings

380
kcal/serving

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch cubes
2 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
2 tsp cornstarch
1/2 cup roasted peanuts
3 tbsp vegetable oil, divided
1 red bell pepper, diced
1 green bell pepper, diced
1 medium zucchini, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp Sichuan doubanjiang (chili bean paste) or 1 tbsp sambal oelek + 1 tsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
1/2 cup low-sodium chicken broth
2 green onions, sliced
1 tsp sesame oil

Instructions

In a bowl, combine chicken, 1 tbsp soy sauce, Shaoxing wine, and cornstarch. Toss to coat and set aside for 10 minutes.
In a small bowl, mix remaining 1 tbsp soy sauce, doubanjiang, rice vinegar, sugar, and chicken broth. Set sauce aside.
Heat 1 tbsp oil in a wok or large skillet over high heat. Add peanuts and stir-fry 1 minute until fragrant. Remove and set aside.
Add 1 tbsp oil to the wok. Stir-fry chicken in a single layer until golden and cooked through, about 4 minutes. Remove and set aside.
Add remaining 1 tbsp oil. Stir-fry bell peppers and zucchini for 2 minutes until crisp-tender. Add garlic and ginger; stir 30 seconds.
Return chicken and peanuts to the wok. Pour in sauce and stir-fry 1-2 minutes until sauce thickens and coats everything.
Remove from heat. Stir in green onions and sesame oil. Serve immediately over steamed rice.

Tips

For less heat, reduce doubanjiang to 1 tbsp and add 1 tsp hoisin sauce.
Substitute chicken with firm tofu or shrimp for variation.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a wok or microwave.

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