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
- Season chicken with salt and pepper.
- 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.
- Reduce heat to medium-low. Cover pan and simmer until sauce is sticking to chicken, about 5 minutes more. Sprinkle chicken with sesame seeds.
- Turn off heat; let sit until sauce thickens, about 5 minutes.
- Top with peanuts to serve.
Mix in your favorite vegetables like broccoli or green beans. For a paleo-friendly substitution, use liquid aminos instead of soy sauce.
What others are saying
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.
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!
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.