Kung Pao Chicken

Do you like sweet, savory and a little spicy? If so, this easy Kung Pao Chicken recipe has got your back! This is a healthy take on the Chinese takeout classic. Velveting the chicken will give you the most tender and juicy texture. This velveting technique is also ideal for building your own stir fry and stir fry noodle dishes. Pair with some fluffy rice and your dinner is sorted.

Kung Pao Chicken and Rice

The classic dish from Sichuan cuisine, originated in the Sichuan Province of south-western China and includes Sichuan peppercorns. When eaten it produces a tingling, numbing effect due to the presence of hydroxy-alpha sanshool in the peppercorn. If you cannot find Sichuan peppercorns;dried red chili peppers are a great substitute. You can customize the spiciness accordingly to your own preference. If you prefer it less spicy you can remove the seeds.


  • 3 chicken breasts, chopped
  • 2 cups cooked white rice
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 yellow onion, sliced
  • ½ cup roasted unsalted peanuts
  • 6 dried red chilies or red pepper flakes (adjust to taste)


  • 3 tbsp cornstarch (2 tbsp for velveting chicken)
  • 2 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 1/2 tbsp Chinese vinegar (or Balsamic)
  • 2 tbsp vegetable oil


  1. Cut the chicken into bite-size pieces.
  2. To velvet the chicken.Evenly coat the chicken with cornstarch and marinate for 20 minutes.
  3. Cook rice according to package instructions.
  4. In a non-stick pan heat up 1 tbsp vegetable oil and add marinated chicken.
  5. Cook the chicken until cooked and tender.
  6. Remove chicken and set aside
  7. In the same pan, add the onion cooked until browned.
  8. Toast the red chili until fragrant.
  9. Add the sauces and vinegar.
  10. In a bowl mix 1 tbsp cornstarch and 4tbsp water. Then add to the pan.
  11. Stir in the red, green, and yellow peppers.
  12. Add the cooked chicken and peanuts to the pan.
  13. Combine the chicken, vegetables with the sauce.
  14. Serve upon a bed of fluffy rice. Enjoy!

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