This Kung Pao Chicken Recipe is savory, saucy, and sensational. It's one of our favorite healthy and fast chicken recipes for any busy weeknight. This amazing Kung Pao Chicken is doubly delicious over a bowl of fluffy rice.
Prep Time: 15 minutesmins
Cook Time: 9 minutesmins
Total Time: 24 minutesmins
Servings: 6
Ingredients
For Chicken Marinade:
2lbsboneless/skinless chicken breasts or thighs, cut into bite size pieces
1large bell pepper, red, yellow, or orange seeded and chopped
¼cupsgreen onions, thinly sliced
Optional: 1/2 cup chopped roasted peanuts, for garnish
Instructions
Towel dry chicken pieces to remove excess liquid. Place chicken in a bowl and add all Marinade ingredients, stirring until all cornstarch is fully dissolved. Set aside.
In a bowl, combine all Sauce ingredients and stir well until cornstarch is fully dissolved. Set aside.
In a large wok or large skillet, heat olive oil over medium-high heat until oil is hot. Add chilies, garlic, and ginger, continually stirring 30 seconds or until fragrant. Add marinated chicken and keep stirring until no longer pink in center, 3-5 minutes. Add bell pepper, stirring 1 minute. Add your Sauce, stirring to coat well and heat through, about 2 minutes.
Sprinkle on the green onions and transfer to serving dish or individual plates. Garnish with roasted peanuts if desired. Serve over cooked white or .
Notes
Sauce can be made 1-2 days in advance. Warm it up a bit and stir prior to using. Feel free to use reduced sodium tamari soy sauce, if you're watching salt intake but enjoy the umami flavor of soy sauce. If you enjoyed this recipe, please come back and give it a rating ♡