Kung Pao Chicken

Total Time

Prep: 25 min. Cook: 15 min.


4 servings

Updated: Dec. 16, 2023
My family loves the kung pao chicken from our favorite Chinese restaurant. But in less time than it takes for the delivery guy to arrive, we can be digging into a steaming platter of this copycat recipe! —Jennifer Beckman, Falls Church, Virginia


  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 3 teaspoons cornstarch, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chicken stock
  • 2 tablespoons hoisin sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon Sriracha chili sauce or 1/4 teaspoon hot pepper sauce
  • 2 tablespoons peanut oil, divided
  • 1 small red onion, chopped
  • 1 medium sweet red pepper, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/4 cup minced fresh cilantro
  • 1/4 cup dry roasted peanuts


  1. In a large bowl, combine the chicken, 1 teaspoon cornstarch, salt and pepper.
  2. Place remaining 2 teaspoons cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth.
  3. In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm.
  4. Stir-fry onion and red pepper in remaining 1 tablespoon oil for 2-5 minutes or until vegetables are crisp-tender. Add garlic and ginger; cook 1 minute longer.
  5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Stir in cilantro and peanuts.

Nutrition Facts

3/4 cup: 285 calories, 14g fat (3g saturated fat), 63mg cholesterol, 857mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 26g protein.