I love kung pao chicken! This recipe is easy to make and tastes delicious! I love the heat in kung pao chicken and the slight sweet and saltiness of it. The peanuts add an extra layer of texture and it’s sure to keep you diving back in bite after bite.
I personally love the heat and it’s oddly satisfying to have your nose a little runny after finishing a spicy bowl of kung pao chicken. I’m assuming you feel the same way too if you are on this recipe. You can adjust the heat to however spicy you want it. you can have a little kick or you can be crying if that’s what you are in to.
My family doesn’t love the spice so I created an un-pow chicken for them and it’s super easy to make along side of this recipe if you have family that doesn’t love the heat. You can cook the recipe side by side except for the last few minutes when you can divide and add the spice to one.
What you need to make kung pao chicken:
Serves 4 hungry adults
- 3 large chicken breast
- Salt
- 8 cloves garlic – minced
- 1 tablespoon ginger – minced or 1 teaspoon ground ginger
- 1 cup bells peppers diced – red, yellow or orange
- 4 small zucchini – cut into rounds then sliced in half
- 1 tablespoon sesame oil
- 4 green onions – diced, white and light green parts only
- 6 dried chili peppers – soaked in water, you can use red pepper flakes in lieu of the peppers
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1/4 cup peanuts
Instructions
- Soak your chili peppers in water for at 20 minutes.
- Slice your chicken into bite size chunks and season with salt.
- In a skillet, add garlic, ginger, bell peppers, zucchini, sesame oil, green onions. chicken chunk, chili peppers and salt.
- Heat to medium high heat and stir until chicken is cooked through.
- Add soy sauce, honey, sriracha and peanuts and stir until everything is coated.
- Serve over rice or on it’s own.
Want some other take out fake out recipes check these out:
- Shrimp and Zucchini Stir Fry RECIPE HERE
- Mandarin chicken RECIPE HERE
- Stir Fry Cabbage RECIPE HERE
- Air Fryer Egg Rolls RECIPE HERE
- Honey Pecan Shrimp RECIPE HERE
Kung Pao Chicken
Ingredients
- 3 large chicken breast
- Salt
- 8 cloves garlic – minced
- 1 tablespoon ginger – minced or 1 teaspoon ground ginger
- 1 cup bells peppers diced – red yellow or orange
- 4 small zucchini – cut into rounds then sliced in half
- 1 tablespoon sesame oil
- 4 green onions – diced white and light green parts only
- 6 dried chili peppers – soaked in water you can use red pepper flakes in lieu of the peppers
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1/4 cup peanuts
Instructions
- Soak your chili peppers in water for at 20 minutes.
- Slice your chicken into bite size chunks and season with salt.
- In a skillet, add garlic, ginger, bell peppers, zucchini, sesame oil, green onions. chicken chunk, chili peppers and salt.
- Heat to medium high heat and stir until chicken is cooked through.
- Add soy sauce, honey, sriracha and peanuts and stir until everything is coated.
- Serve over rice or on it’s own.