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Kung Pao Chicken

Kung Pao Chicken

This highly addictive stir-fried chicken continues to be one of the most popular Chinese dishes in America as the succulent, complex sauce of salty, sweet, sour, and spicy flavors is hard to pass up.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Main Course, Supper
Cuisine Chinese
Servings 6 Servings


  • 8 Boneless skinless chicken thighs
  • 1 tbsp Cornstarch
  • 1 tbsp Olive oil
  • 1 tsp Crushed red pepper
  • 2 tbsp Garlic
  • 1 tbsp Garlic chili sauce
  • 2 Zucchini cut in half lengthwise, cut half-moons
  • 1 Red bell peppers deseeded and diced
  • ¼ c coco aminos or soy sauce
  • May add peanuts at the end if not allergy related


  • In a large skillet or wok add in the olive oil and crushed red pepper. Bring to medium heat.
  • Cut chicken into thin slices removing all fat and toss with cornstarch.
  • Add the garlic to the pan and saute for 1 minute.
  • Add in the chicken and cook for 6 to 7 minutes.
  • Add in the garlic chili sauce, soy or coco aminos, and toss well.
  • Cover and cook for another 12 minutes until chicken is done and tender.
  • Remove the chicken and cover. Add in zucchini and bell pepper and saute on high for 5 minutes.
  • Add the chicken back to the pot and cook for 2 minutes.
  • Serve with rice and can be topped with green onions and mixed with peanuts if there is not an allergy.


NOTES: If you feel that the chicken needs more flavor I would recommend letting it sit in soy sauce for 6 hours prior t cooking. 
Keyword Kung Pao Chicken
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