This Kung Pao Chicken is everything you love about takeout without the excess salt. Juicy chicken, crisp bell peppers, and sweet corn are tossed in a rich, glossy sauce made from soy, oyster, and sesame. It's bold, savory, a little sweet, and ready in just 30 minutes, the perfect weeknight dinner for busy families. 👇👇
Why I Love This Recipe
There's something so satisfying about Kung Pao Chicken - the glossy sauce, the tender chicken, and those colorful peppers sizzling in the pan. My version keeps all the takeout flavor but skips the nuts, so it's safe for allergy-friendly families like mine. It's fast, flavorful, and tastes like it came straight from your favorite restaurant.
- Simple Ingredients: Soy sauce, oyster sauce, sesame oil, and rice vinegar come together into the perfect glossy stir-fry sauce.
- Easy One-pan dinner: Chicken, peppers, and corn all cook in one skillet for quick prep and cleanup.
- Quick weeknight win: Ready in about 30 minutes, perfect for nights when everyone's hungry now.
- Meal-prep friendly: Tastes just as good reheated for lunch or another dinner later in the week.
- Better-than-takeout: Sticky, saucy, and full of flavor without excess salt, you'll wonder why you ever ordered in.
Note from Andi
I've always wanted to try Kung Pao Chicken, but because I'm allergic to nuts, I could never order it from restaurants. So I started making my own nut-free version at home - one that's just as flavorful and satisfying, but totally safe for anyone with allergies.
This recipe is simple, quick, and uses ingredients you probably already have in your kitchen. The sauce thickens into that perfect coating that clings to every piece of chicken and veggie. I usually serve it over rice or noodles for an easy family dinner that everyone loves.
If you want a little extra crunch, you can sprinkle toasted sesame seeds or crispy shallots on top - no peanuts required!
For another cozy, family-favorite takeout-style dinner, try my Sweet and Sour Chicken Bites or Teriyaki Chicken Stir-Fry next.
Recipe Ingredients
For the Chicken:
- 2 cups diced boneless, skinless chicken breast (about 1½ lbs)
- 4 Tbsp soy sauce
- 1 Tbsp brown sugar
- 3 Tbsp rice wine vinegar - or lemon juice
For the Sauce:
- 3 Tbsp oyster sauce
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 tsp granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
For the Stir-Fry:
- 2 Tbsp cooking oil - divided
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 1 cup frozen corn
- ½ cup diced yellow onion
- 1 tsp garlic powder
- 1 tsp ginger powder
- Optional: You can add 3 Tbsp of peanuts just before serving
Optional Toppings: sliced green onions, toasted sesame seeds, chili flakes, lime wedges.
Step-By-Step Instructions 👇👇
STEP 1: Marinate the Chicken
In a medium bowl, combine 2 cups diced chicken breast, 4 Tbsp soy sauce, 1 Tbsp brown sugar, and 3 Tbsp rice wine vinegar. Stir to coat evenly. Let sit while prepping veggies and sauce.
STEP 2: Make the Sauce
In a small bowl, whisk together 3 Tbsp oyster sauce, 3 Tbsp soy sauce, 2 Tbsp sesame oil, 1 tsp sugar, 1 Tbsp cornstarch, and 2 Tbsp water until smooth. Set aside.
STEP 3: Cook the Chicken
Heat 1 Tbsp cooking oil in a large skillet or wok over medium-high heat. Drain the extra marinade, then add the chicken. Cook 4-5 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
STEP 4: Stir-Fry the Vegetables
Add the remaining 1 Tbsp oil to the skillet. Add 1 red pepper, 1 green pepper, 1 cup frozen corn, and ½ cup onion. Cook 3-4 minutes, stirring occasionally, until slightly softened. Sprinkle in 1 tsp garlic powder and 1 tsp ginger powder, stirring for 30 seconds until fragrant.
STEP 5: Combine and Sauce
Return the chicken to the skillet and pour in the prepared sauce. Stir well, cooking for 1-2 minutes until the sauce thickens and coats everything.
NOTE: If you're adding peanuts, stir in 3 Tbsp toasted peanuts at the very end so they stay crunchy. Skip this if you're keeping it nut-free like I do.
STEP 6: Serve
Spoon over rice or noodles. Top with sliced green onions and chili flakes. Serve warm.
Recipe Tips
- Mix that sauce twice. Cornstarch settles fast, give it another whisk before you pour it in so the sauce turns thick and glossy instead of clumpy.
- Use high heat. A hot pan gives you that classic stir-fry texture - juicy chicken, crisp veggies, and no soggy spots.
- Add the sauce last. Let the chicken and veggies cook first, then pour in the sauce so it can thicken quickly and coat everything evenly.
- Don't overdo the veggies. Peppers and corn should stay slightly crisp. A quick toss is all they need.
- Optional peanuts. If your family eats nuts, stir in 3 Tbsp toasted peanuts right at the end so they stay crunchy. Skip them for a nut-free version like mine.
- Freshen it up. A squeeze of lime juice or sprinkle of green onions before serving makes it taste extra bright and restaurant-level.
- Want it spicy? Add red pepper flakes or chili paste, a little goes a long way.
- Double the sauce. It's great drizzled over rice, noodles, or even roasted veggies later in the week.
Variations and Substitutions
- Swap the protein: Use diced pork, shrimp, or tofu for variety.
- Add more veggies: Try broccoli, carrots, zucchini, or snap peas.
- Soy-free option: Use coconut aminos in place of soy sauce.
- Gluten-free: Substitute tamari for soy sauce and make sure oyster sauce is gluten-free. Serve over rice or rice noodles.
- Vegetarian twist: Replace chicken with extra-firm tofu and use veggie broth instead.
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Microwave or warm in a skillet with a splash of water or soy sauce to refresh the sauce.
- Freeze: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before reheating.
Dinner Rhythm Idea
If you're following my Dinner Rhythm Plan, this Kung Pao Chicken works perfectly as an Anchor Meal you can remix throughout the week.
- Option 1: Serve fresh over steamed rice or noodles.
- Option 2: Next-day lettuce wraps: Spoon warmed chicken into lettuce leaves with a drizzle of soy or hoisin.
- Option 3: Stir any leftover chicken into fried rice or lo mein noodles for a completely new dinner with almost no effort.
This is exactly what Dinner Rhythm looks like - one meal, multiple ways, and no stress around 5 PM.
What to Serve With Kung Pao Chicken
Kung Pao Chicken pairs beautifully with these easy sides:
- Steamed rice or noodles: The perfect base for soaking up that sauce.
- Cucumber salad: Adds a crisp, refreshing contrast to the bold flavors.
- Garlic bok choy or sautéed greens: Quick, simple, and nutritious.
- Egg rolls or spring rolls: Great for a fun takeout-style dinner night.
- Fruit salad or orange slices: Light, sweet finish to balance the savory sauce.
FAQs
Yes! Prep the chicken and sauce in advance. When ready to serve, cook everything fresh in under 15 minutes.
Absolutely, they work great. Just thaw slightly and drain excess moisture before stir-frying.
Sure! Just sprinkle them on after serving so nut-free eaters can enjoy their portion safely.
Yes, it's delicious over rice, noodles, or veggies. I often make a double batch to drizzle on leftovers.
Only mildly. Add chili flakes or a dash of sriracha for more heat.
More Take-Out Inspired Recipes:
If you're anything like me, once you start making takeout-style dinners at home, it's hard to stop. Here are a few more that we make on repeat around here:
- Sweet and Sour Chicken Bites: Tangy, saucy, and the one my kid always asks for.
- Teriyaki Chicken Stir-Fry: Fast, flavorful, and just as good the next day.
- Beef and Broccoli: Simple ingredients, big flavor, total weeknight win.
- Honey Garlic Shrimp: Quick, light, and tastes like something you'd order out.
Kung Pao Chicken
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Ingredients
For the Chicken
- 2 cups boneless, skinless chicken breast - diced (about 1½ lbs)
- 4 Tbsp soy sauce
- 1 Tbsp brown sugar
- 3 Tbsp rice wine vinegar - or lemon juice
For the Sauce
- 3 Tbsp oyster sauce
- 2 Tbsp sesame oil
- 1 tsp granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
For the Stir-Fry
- 2 Tbsp cooking oil - divided
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 1 cup frozen corn
- ½ cup diced yellow onion
- 1 tsp garlic powder
- 1 tsp ginger powder
Optional
- 3 Tbsp peanuts
- Toppings: sliced green onions, toasted sesame seeds, chili flakes, lime wedges.
Instructions
- In a bowl, combine soy sauce, brown sugar, and rice wine vinegar. Add chicken and toss to coat. Let sit 10 minutes.
- In a small bowl, whisk oyster sauce, soy sauce, sesame oil, sugar, cornstarch, and water.
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Add chicken (discard marinade) and cook 4-5 minutes, until browned. Remove.
- Add remaining oil, bell peppers, corn, and onion. Sauté 3-4 minutes. Add garlic and ginger powder; stir for 30 seconds.
- Return chicken to the pan. Pour in the sauce, stir, and cook 1-2 minutes until thickened.
- If using peanuts, stir in 3 Tbsp toasted peanuts at the end so they stay crunchy.
- Serve over rice. Garnish with green onions, sesame seeds, or chili flakes, if desired.
Notes
- Stir the sauce constantly - it thickens fast.
- Cook over high heat for crisp veggies and juicy chicken.
- Add toasted peanuts at the end if your family eats nuts.
- Doubles easily for meal prep or leftovers.
Storage
- Refrigerate: 4 days in an airtight container.
- Freeze: 2 months; thaw overnight.
- Reheat: Microwave or skillet with a splash of water.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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