Chinese Take Out Kung Pao Chicken
Savor the bold and fiery flavors of this homemade Chinese Take Out Kung Pao Chicken—a quick and easy recipe that brings the taste of your favorite restaurant straight to your kitchen. This dish features tender, marinated chicken thighs stir-fried to perfection with crunchy peanuts, vibrant bell peppers, zucchini, and aromatic scallions, all coated in a savory-sweet sauce with a hint of heat from dried red chilies. A balance of soy sauce, hoisin, rice vinegar, and sesame oil creates the ultimate umami-packed glaze that clings to every bite. Ready in just 30 minutes, this family-friendly meal is perfect for busy weeknights and pairs beautifully with steamed rice or noodles. Impress your guests or indulge in a solo comfort-food night with this classic kung pao chicken recipe—no takeout menu required!
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Recipe Information
Ingredients
- 450 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 8 pieces dried red chilies
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 3 stalks scallions, chopped
- 60 grams unsalted peanuts
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 medium-sized red bell pepper, diced
- 1 small zucchini, diced
Instructions
Cut the chicken thighs into bite-sized cubes and place them in a small bowl.
In the bowl with the chicken, add 3 tablespoons of soy sauce and 2 teaspoons of cornstarch. Mix well to coat and set aside to marinate for 10 minutes.
In a small bowl, mix the sauce ingredients: 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of hoisin sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, and 2 tablespoons of water. Set the sauce aside.
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat up.
Add the chicken to the wok in a single layer. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil if needed. Toss in the dried red chilies, minced garlic, and minced ginger. Stir-fry for 30 seconds until fragrant.
Add the diced red bell pepper, zucchini, and scallions. Stir-fry for 2-3 minutes until the vegetables start to soften.
Return the chicken to the wok along with the peanuts. Stir to combine all ingredients.
Pour in the sauce and stir well to coat everything evenly. Let it cook for another 1-2 minutes, allowing the sauce to thicken and caramelize slightly.
Remove from heat and serve hot over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 31.4 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 21.5 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2758 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
