Skip Chinese take-out and make this Kung Pao Chicken right at home! This dish is made with stir-fried chicken, fresh veggies, and roasted peanuts. It’s easy to make and it’s sure to become a family favorite! 

Makes 5 servings

What is Kung Pao Chicken?

Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers.

What ingredients do I need to make this Kung Pao Chicken?

• Boneless, skinless chicken breasts– cut into bite sized pieces 
• Low-sodium soy sauce-divided. This adds flavor and tenderizes the chicken. 
• Rice vinegar or sherry vinegar– used for the sauce.
• Hoisin sauce– used for the sauce. I like to use Kikkoman or Lee Kum Kee.
• White granulated sweetener or sugar – I like to use Lakanto Monk fruit sweetener.
• Cornstarch– this helps browns the chicken pieces. 
• Toasted sesame oil- this adds flavor and is used to cook the chicken in.
• Red bell pepper-diced.
• Green bell pepper– diced.
• Green onions- you’ll use both the white and green parts.
• Fresh ginger-minced. 
• Fresh garlic –minced.
• Dried red chili peppers
• Dry roasted peanuts

How do I make this Kung Pao Chicken?

In a small bowl, combine ¼ cup of the soy sauce, rice vinegar, hoisin sauce, and sweetener, set aside.

In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth.

Add the chicken and toss to coat.

Let is soak in this marinade for 5-10 minutes.

In a large skillet heat sesame oil over medium to high heat; cook the chicken until lightly browned, about 5 minutes.

Turn the chicken pieces over and repeat on the other side.

Transfer the chicken to a plate.

Heat the remaining 1 tablespoon sesame oil in the same skillet over medium heat. 

Add bell peppers and cook until they begin to soften, about 2 minutes. 

Then add the green onions, ginger, garlic, and dried chili peppers, cook for another 2 minutes.

Return the chicken to the skillet and add the rice vinegar and soy sauce, stir to combine. 

Bring the sauce to a simmer, and cook until thickened, about 2-3 minutes. Stir in dry peanuts.

Serve over rice, if desired.

Store leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 2 months.

Ingredients: 

• 2 lbs. boneless, skinless chicken breasts, cut into bite sized pieces 
• 1/2 cup low-sodium soy sauce, divided 
• 1/3 cup rice vinegar or sherry vinegar
• 1 Tbsp hoisin sauce
• 1½ Tbsp white granulated sweetener or sugar 
• 2 Tbsp cornstarch
• 2 Tbsp toasted sesame oil
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 1 bunch green onions, white and green parts, cut into 3-inch pieces
• 1 Tbsp minced fresh ginger
• 2 Tbsp minced garlic 
• 10 dried red chili peppers
• 1/4 cup dry roasted peanuts

Directions: 

1. In a small bowl, combine ¼ cup of the soy sauce, rice vinegar, hoisin sauce, and sweetener, set aside.
2. In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. Add the chicken and toss to coat.
3. In a large deep skillet heat sesame oil over medium to high heat; cook the chicken until lightly browned, about 5 minutes.
4. Turn the chicken pieces over and repeat on the other side. Transfer the chicken to a plate.
5. Heat the remaining 1 tablespoon sesame oil in the same skillet over medium heat. 
6. Add bell peppers and cook until they begin to soften, about 2 minutes. 
7. Then add the green onions, ginger, garlic, and dried chili peppers, cook for another 2 minutes.
8. Return the chicken to the skillet and add the rice vinegar and soy sauce, stir to combine. 
9. Bring the sauce to a simmer, and cook until thickened, about 2-3 minutes. Stir in dry peanuts. Serve over rice, if desired.
10. Store leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 2 months.

Makes 5 (1 cup) servings

4 WW Points® per serving

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