By The foodoodle kitchen · Published September 20, 2026
Kung Pao Chicken
A quick and flavorful Chinese stir-fry with chicken, peanuts, and a spicy sauce.
Serves 4 · Prep 10 min · Cook 20 min · 30 min total · Medium
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Ingredients
- 450 g chicken breast, diced into bite-sized pieces
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 3 dried red chilies
- 1 tsp Sichuan peppercorns
- 75 g peanuts
- 2 green onions, sliced
- 1 tbsp hoisin sauce
- 1 tbsp water
marinade
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp cornstarch
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Method
- Marinate the diced chicken in soy sauce, rice vinegar, and cornstarch for 15 min. 15 min
- Heat vegetable oil in a large pan over medium-high heat. 0 min
- Add garlic, dried red chilies, and Sichuan peppercorns; stir-fry for 30 sec till fragrant. 1 min
- Add marinated chicken; stir-fry until cooked through, about 5-7 min. 7 min
- Stir in peanuts, hoisin sauce, and water; cook for 2 min, mixing well. 2 min
- Garnish with sliced green onions before serving. 0 min
