Best 2 Kung Pao Chicken Stir Fry Recipes

Kung pao chicken stir fry is a classic Chinese dish loved for its sweet, savory, and slightly spicy flavor. Originating in Sichuan Province, China, this dish is a delightful combination of tender chicken, crunchy vegetables, and a mouthwatering sauce made with soy sauce, vinegar, sugar, and chili peppers. Whether you're looking for a quick and easy weeknight meal or want to impress your guests with a flavorful and authentic Chinese dish, this kung pao chicken stir fry recipe is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

KUNG PAO CHICKEN STIR-FRY

Kung Pao Chicken Stir-Fry image

This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!

Provided by CHUBBYCHEEK

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
¾ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 ½ teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
⅓ cup roasted peanuts, or to taste

Steps:

Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 12.1 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 457.4 mg, Sugar 5.8 g

KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE)

KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE) image

Categories Soup/Stew Chicken Stir-Fry Low Carb Kid-Friendly Quick & Easy Wheat/Gluten-Free New Year's Eve Fall Spring Summer Winter Potluck

Yield 4-6 people

Number Of Ingredients 24

Ingredients

Marinade:
2 egg whites
4 tbsp gluten free soya sauce
3 tsp sesame oil
4 tbsp cornstarch or potato starch
salt to taste
Sauce:
1 c chicken or vegetable stock (check gluten free)
4 tbsp dry sherry or white vermouth (or more stock)
4 tbsp gluten free soya sauce
3 tsp sugar
2 tbsp balsamic vinegar
2 tsp sesame oil
2 lbs boneless, skinless chicken, chopped or sliced
1 head broccoli, chopped and slightly steamed but still crisp
1/2 tsp crushed red chilies, more if you like spice
2 tbsp crushed garlic
2 tbsp chopped fresh ginger
2 tbsp chopped green onion
3/4c-1c roasted unsalted cashews or peanuts
3 tsp cornstarch (or potato starch) mixed with 3 tbsp water
4 tbsp chopped green onions
1/2c coconut or other oil for frying
rice of your choice, cooked according to directions

Steps:

1. Make marinade, lightly salt, add chopped or sliced chicken, toss to coat (make ahead, cover and refrigerate, stirring occasionally) 2. Make sauce (can make ahead, cover and set aside) 3. Lightly steam chopped broccoli until tender crisp but not cooked fully (make ahead, set aside). 4. If using rice, make before cooking stir fry 5. Heat a wok or large frying pan over high heat. Add oil, when very hot, swirl to coat. 6. When very hot, remove chicken from marinade and add to wok in batches, fry for about 3 minutes or until lightly browned and almost cooked through. Remove from oil drain and set aside. 7. Reheat oil, add more if necessary. Add red chilies, garlic, ginger, green onion and nuts and fry for 30 seconds or until fragrant. Immediately stir in sauce and steamed broccoli and bring to a boil. Return chicken to wok and simmer in sauce for 1 minute or until cooked through. Add cornstarch mixture slowly using only enough to thicken and boil. top with raw chopped green onions and serve with steamed rice.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Marinate the chicken for at least 30 minutes, or up to overnight, to infuse it with flavor.
Use a wok or large skillet over high heat to quickly stir-fry the chicken and vegetables.
Cook the chicken in batches if necessary, to avoid overcrowding the pan and steaming the chicken.
Add the sauce ingredients to the pan and cook until the sauce has thickened and the chicken is cooked through.
Serve the kung pao chicken immediately over rice or noodles.

Conclusion:

Kung pao chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its sweet, savory, and slightly spicy flavor, it is sure to please everyone at the table. So next time you are looking for a quick and tasty dinner option, give kung pao chicken a try.