This easy kung pao chicken stir-fry combines tender chicken pieces with roasted peanuts in a tangy, spiced sauce that's ready in under 20 minutes. It's a reliable weeknight meal that delivers restaurant-quality flavor without complexity.
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Combine chicken and cornstarch in small bowl.
Toss to coat.
Heat oil in large non-stick skillet or wok on medium heat.
Add chicken.
Stir fry 5- 7 minutes or until no longer pink in center.
Remove from heat.
Add onions, garlic, red pepper and ginger to skillet.
Stir fry 15 seconds.
Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl.
Stir well.
Add to skillet.
Return chicken to skillet.
Stir until chicken is well coated.
Stir in nuts.
Heat thoroughly, stirring occasionally.
Serve over hot rice.
Store cooled leftovers in an airtight container up to 3 days; reheat gently in a skillet over medium heat, stirring occasionally, until warmed through. Best served the same day over fresh hot rice.
large non-stick skillet or wok
Yes. Thighs will take slightly longer to cook through—aim for 8-10 minutes in step 5 to ensure they're fully cooked in the center.
The recipe calls for 1/4 to 1 1/2 teaspoons crushed red pepper flakes. Start with 1/4 teaspoon and add more to taste during step 7.
Cook through step 15, then cool and refrigerate up to 3 days. Reheat gently in the skillet over medium heat, stirring occasionally, until warmed through.
The recipe uses light sesame oil or vegetable oil. Both work; sesame oil adds more flavor, while vegetable oil is more neutral.
Yes. Substitute 2 teaspoons minced fresh ginger for the powdered ginger. The garlic cloves are already fresh in the recipe.
