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not so spicy kung pao chicken
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Not-So-Spicy Kung Pao Chicken

Kung Pao Chicken recipe that's full of flavor without being too spicy. Skip the take-out and enjoy this Asian-inspired meal at home.
Course Dinner
Cuisine Asian-American
Keyword stir fry, take-out at home
Prep Time 15 minutes
Cook Time 18 minutes
Servings 4 servings

Ingredients

Marinade Ingredients

  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tsp Shaoxing wine Chinese cooking wine
  • 1 tsp cornstarch
  • 1 tsp honey
  • 1 tsp sesame oil

Kung Pao Sauce Ingredients

  • 4 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp Shaoxing wine Chinese cooking wine
  • 2 tsp cornstarch
  • 2 tsp honey
  • 2-3 tsp minced fresh ginger

Kung Pao Chicken Stir Fry Ingredients

  • 2 tbsp extra virgin olive oil
  • marinated chicken breast pieces see above
  • ½ tsp crushed red pepper flakes
  • 1 red pepper sliced and seeded
  • 12 oz raw green beans cut into bite-size pieces
  • 1 bunch scallions chopped (white and green parts)
  • ½ cup roasted unsalted peanuts

Instructions

PREP INSTRUCTIONS

  • Cut chicken into bite-size pieces and place in a Ziploc bag.
  • In a small bowl or pitcher, whisk together the marinade ingredients (minus the chicken) and pour into the bag over the chicken. Close the bag and toss so that chicken is coated with the marinade. Let chicken marinade for 20-30 minutes.
  • In another small bowl or pitcher, whisk together the Kung Pao Sauce Ingredients until thoroughly combined. Set aside.
  • Chop the green onions. Set aside.
  • Chop the green beans into bite size pieces. Set aside.
  • Remove the seeds from the red pepper and slice into thin 1” strips. Set aside.
  • Mince the ginger. Set aside.

COOKING INSTRUCTIONS

  • Heat the olive oil in a large skillet over high heat. Pour the marinated chicken in a single layer into the skillet, then add in the crushed red pepper flakes. Let chicken sear on high heat until golden-brown, 3-4 minutes. Flip chicken over to sear on the other side, 1-2 minutes. Remove seared chicken to a bowl and set aside.
  • Add the green beans and bell peppers to the remaining juice/marinade in the hot skillet. Toss the veggies to coat and cook, stirring occasionally, under tender-crisp and brightly colored, about 4-5 minutes.
  • Return the seared chicken to the skillet. Pour the Kung Pao sauce into the skillet and stir to coat the veggies and chicken. Cook 3-4 minutes, until chicken is cooked through and the sauce has thickened.
  • Stir the peanuts and chopped green opinions into the skillet. Taste and add salt, pepper, or crushed red pepper flakes to your liking.
  • Serve Kung Pao Chicken immediately over rice (white, brown, or cauliflower).