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Bowl of kung pao chicken with rice and green onions on top.

Kung Pao Chicken Recipe

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Asian-Inspired


Kung Pao Chicken – an easy and delicious Kung Pao Chicken recipe that is perfect for a busy weeknight meal! Makes amazing leftovers!



Marinade + Chicken:

  • 1 pound boneless skinless chicken breast, cubed
  • 1 1/2 tablespoons soy sauce (Tamari for gluten-free)
  • 1 tablespoon cooking sherry wine (double check label if gluten-free)
  • 1 tablespoon cornstarch
  • 1 teaspoon olive oil
  • 1 teaspoon natural rice vinegar


Other Ingredients:

  • 2 tablespoons olive oil
  • 2 teaspoons red pepper flakes
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced or grated
  • 1/4 cup green onions, sliced
  • 1 teaspoon sesame oil
  • 1/41/2 cup peanuts, crushed (more if desired)
  • your choice of cooked rice for serving
  • garnish: sesame seeds, additional sliced green onion and crushed peanuts


  1. Marinade: Add Marinade ingredients to a small bowl; whisk to combine. Place cubed chicken in a medium bowl or reusable silicone bag and pour Marinade over top. Ensure chicken is fully coated and let marinate 15-30 minutes, covered, in the refrigerator (or marinate overnight). 
  2. Prep Sauce: combine Sauce ingredients in a small bowl. Whisk to combine. Set aside. Gather remaining ingredients so everything is ready to go before you cook the chicken. 
  3. Cook Chicken: bring large cast iron skillet to medium-high heat. Add two tablespoons olive oil and swirl to coat.  Add chicken to pan along with the red pepper flakes. Cook 2-3 minutes per side. Add garlic, ginger, green onions and Sauce (whisk again before adding). Move chicken around as the sauce thickens and coats the chicken. Ensure chicken is fully cooked (if not let cook another minute or two until it is fully cooked). Add sesame oil and peanuts. Stir to combine.
  4. Serve: Remove from heat and serve with your choice of rice. Garnish with additional crushed peanuts, sesame seeds and sliced green onions. 


  • Spice Level: feel free to decrease or increase the amount of red pepper flakes you use depending upon how spicy you like things. 
  • Veggie Add-Ins: feel free to add in some diced red and/or green bell peppers if you want (add in after the chicken has cooked a bit). 
  • Double it: I recommend doubling the recipe – it is so good and makes amazing leftovers!
  • Storage: store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3 days. 
  • Nutrition: estimated calculated nutrition provided does not include rice or any garnishes.


  • Serving Size: 1 cup
  • Calories: 302
  • Sugar: 1.8 g
  • Sodium: 736.3 mg
  • Fat: 16.9 g
  • Carbohydrates: 8.3 g
  • Protein: 29 g
  • Cholesterol: 82.7 mg