Kung Pao Chicken

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 3 customer reviews
Kung Pao Chicken
Kung Pao Chicken


  • 3 boneless, skinless chicken breasts, cut into cubes
  • salt and ground black pepper to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic, or more to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoon chili paste, or more to taste
  • 1 tablespoon honey, or more to taste
  • 1 teaspoon sesame seeds
  • ½ cup dry-roasted, unsalted peanuts


  1. Season chicken with salt and pepper.
  2. Heat sesame oil minced garlic in a large saucepan or wok over medium-high heat; add chicken and sauté until browned, 5 to 6 minutes. Mix in soy sauce, sriracha, chili paste, and honey.
  3. Reduce heat to medium-low. Cover pan and simmer until sauce is sticking to chicken, about 5 minutes more. Sprinkle chicken with sesame seeds.
  4. Turn off heat; let sit until sauce thickens, about 5 minutes.
  5. Top with peanuts to serve.
Mealthy tip:

Mix in your favorite vegetables like broccoli or green beans. For a paleo-friendly substitution, use liquid aminos instead of soy sauce.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

This was our first time making kung pao chicken and it was super easy. Basically, a lot of good flavor using simple ingredients. We added green onions and served it over veggies instead of rice. I'd say for sure it's better and healthier than ordering take-out.

Image of Laura Griffin

Laura Griffin says:

This was definitely better than take-out! The soy sauce, sriracha, and chili paste together gives it a little bit of spice, which was really good. The chicken was also deliciously juicy and tender. This is the perfect weeknight meal, amazing!

Image of Chaz Norwood

Chaz Norwood says:

This dish was much healthier than what I used to order at the corner Chinese takeout restaurant. It pairs perfectly with brown rice, and I make it with some green tea in the water that I boil the rice in. Delicious.