Kung Pao Chicken

  • prep time1 min
  • total time 8 min
  • serves 4
Michael Smith
Michael Smith Chef at Home

You'll love that this chicken dish is so quick and easy to prepare, plus it tastes great too!

349 Ratings
Directions for: Kung Pao Chicken


Stir Fry

1 red pepper, seeded and diced

1 green pepper, seeded and diced

1 celery stalk, diced

3 green onions, thinly sliced

1 cup bean sprouts


2 boneless chicken breasts cut into 1-inch chunks

3 Tbsp cornstarch


2 Tbsp oyster sauce

2 Tbsp soya sauce

1 Tbsp brown sugar (heaping)

1 cup chicken broth

4 Tbsp rice wine vinegar

1 Tbsp cornstarch

3 Tbsp peanut butter (heaping)

To Cook

Peanut oil

1 tsp Szechwan peppercorns or chili flakes

6 clove garlic, sliced

1 x 2-inch knob ginger, chopped


Stir Fry

1. Prep all vegetables and pile in individual groups onto a large tray and reserve until ready to cook


1. Toss chicken with cornstarch so it is evenly coated. Refrigerate until ready to cook.


1. Put everything into a 1 liter mason jar and shake well until smooth.

To Cook

1. Prep the vegetables, chicken and sauce. Heat a wok or large sauté pan over high heat. Pour a splash of oil into the pan and when it's smoking hot, add the Szechwan peppercorns. Stir for a minute and add garlic and ginger. Stir fry for 1 minute then add the chicken. Stir fry until chicken is golden brown then add the peppers and celery. Continue to stir fry for 2-3 minutes and then add the sauce. Stir until thick and bubbly. Add the bean sprouts and green onion and stir to combine.

See more: Main, Stir-Fry, Poultry, Chicken, Chinese, Chinese New Year, Dinner, Healthy, Low-Fat, Dairy-Free


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