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Kung Pao Chicken


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  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons minced ginger
  • 1 tablespoon sherry
  • 1 tablespoon sriracha
  • 1 tablespoon cornstarch mixed with 3 tablespoons water
  • 2 teaspoons rice wine vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons peanut oil
  • 8 dried Asian chile peppers, snipped into small pieces
  • 6 boneless, skinless chicken thighs, diced small
  • 2 stalks celery, very finely sliced
  • 1 large red bell pepper, cut into large chunks
  • 1/2 cup unsalted peanuts
  • Cooked lo mein or chow mein noodles, for serving
  • 2 green onions, sliced


Servings 6
Preparation time 25mins
Cooking time 25mins


Step 1

Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
Serve over noodles and garnish with sliced green onions.
Cook’s Note
If the sauce becomes too thick, you can loosen it with a little water.

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