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Simple Tasty Recipes

Kung Pao Chicken

Updated Published Dec 28, 2016 By 6 CommentsThis post may contain affiliate links.

Summary:
This quick homemade version of Kung Pao Chicken is a spicy and saucy dish featuring bell peppers, zucchini, and crunchy peanuts.
cooking kung pao chicken in black skillet

Kung Pao Chicken

5 from 2 votes
Prep: 20 mins
Cook: 15 mins
Yield: 4 servings

INGREDIENTS

  • 1.5 pounds boneless skinless chicken breasts, cut into 1/2 to 3/4 inch chunks
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 5 dried whole red chili peppers, seeded and diced (Note 1)
  • 1/4 cup chopped peanuts
  • 2 tablespoons cooking oil

Marinade:

Sauce:

INSTRUCTIONS

  • Marinate Chicken: Stir together all marinade ingredients in large bowl until corn starch is dissolved. Add chopped chicken, and stir until marinade is mostly absorbed. Set aside for 10 minutes.
  • Prepare Ingredients: Stir together all sauce ingredients in small bowl until well-mixed; set aside. Verify that all vegetables, chili peppers, and peanuts are chopped and ready to go.
  • Heat Oil: Heat oil in wide nonstick pan (Note 4) over medium-high heat for a few minutes until hot. Add dried chilis and briefly stir with oil, about 15 seconds.
  • Cook Chicken & Veg: Add chicken with marinade to pan. Cook until chicken is cooked on the outside, about 3 minutes, stirring frequently. Add chopped bell pepper and zucchini, and cook until starting to soften, about 2 minutes, stirring frequently.
  • Add Sauce: Pour prepared sauce into pan, and stir to coat chicken and vegetables with sauce. Simmer to thicken sauce, less than 5 minutes, stirring occasionally.
  • Serve: Remove pan from heat. Transfer to serving bowls, and top with chopped peanuts. Serve (Note 5).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 350 (32% from fat)  
Total Fat 13g 19%
   Saturated Fat 1g 7%
Cholesterol 99mg 33%
Sodium 930mg 39%
Net Carb 10g  
Total Carb 12g 4%
   Dietary Fiber 2g 8%
   Sugars 6g  
Protein 42g  
Vitamin A 24% · Vitamin C 81% · Calcium 3% · Iron 9%

PHOTOS

cooking kung pao chicken in black skillet
ingredients for making kung pao chicken
kung pao chicken served on white plate

NOTES & TIPS

(1) Dried Red Chili Peppers. Use Chinese or Thai dried red chili peppers; if you can’t find them at your grocery store, substitute with Latin chili peppers or crushed red pepper. To dice, use a knife or kitchen shears to cut them into small pieces, which helps release their heat during cooking. Some people prefer to use the chilis whole, but I find that it ends up being purely decorative and doesn’t impart much flavor. The amount listed in the recipe yields a moderately spicy dish; for a less spicy version, use only 1 or 2 chili peppers, or omit entirely.
(2) Corn Starch. This ingredient tenderizes the chicken and provides a nice glossy finish to the sauce. A total of 3 teaspoons of corn starch is used, which contributes 7 grams of net carbs to the whole recipe, or less than 2 grams per serving. I don’t recommend substituting with xanthan gum, which is easy to overdo and end up with a gloopy mess, and will not give a tenderizing effect to the chicken.
(3) Sriracha. I use the brand Huy Fong. You can substitute with another chili garlic sauce or your favorite hot sauce.
(4) Pan. Use a nonstick pan, preferably one at least 10 inches wide and 2 inches tall. I use an 11-inch nonstick pan with 3 quart capacity. Avoid stainless steel pans, as the marinated chicken will easily stick.
(5) Serving. Serve hot, with sides like riced cauliflower or Asian cucumber salad.

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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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austin

this was really good. we doubled the zucchini and used 1/4 tsp ground ginger based on what we had on hand. thanks julia.

Vote Up1Vote Down  Reply
2 years ago
John

Tried to make it as directed, little short on the chicken. It was so good in fact that my wife went back for seconds.

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2 years ago
Char B

Made this tonight. It packs a lot of heat (we didn’t seed the dried peppers), but we loved every bite. Can’t wait to try you other low carb suggestions.

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2 years ago
Mimi

Love this! Such a great recipe.

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3 years ago
Alicja

mmm… looks tasty 🙂

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4 years ago
Lauren @ Ease and Carrots

This looks fabulous! Pinning now 🙂

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4 years ago
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