Kung Pao Chicken Recipe


Kung Pao Chicken at its finest. What a great blend of flavors. A little bit of work, but well worth the effort.

We are toward the end of the gardening season here, so When my son said he would like Kung Pao Chicken for supper, I said “YES!”. What a great chance to use up some of the zucchini and bell peppers from the garden.


Kung Pao Chicken Recipe
Recipe Type: Main
Cuisine: Middle Eastern
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 4

Kung Pao Chicken Recipe

  • Author: Cullys Kitchen


  • 1 lb boneless skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 3 teaspoons light sesame oil or vegetable oil
  • 1 small to medium zucchini cut into 1-inch squares.
  • 1 bell pepper-thinly sliced
  • 3 tablespoons green onions, chopped with tops
  • 3 garlic cloves, minced
  • 1/41 1/2 teaspoon crushed red pepper flakes (to your own taste)
  • 1/2 teaspoon powdered ginger (can use freshly grated if preferred)
  • 4 tablespoons of rice wine vinegar
  • 4 tablespoons soy sauce
  • 3 teaspoons sugar
  • 1/3 cup dry roasted peanuts
  • 4 cups cooked rice, hot


  1. Combine chicken and cornstarch in a small bowl.
  2. Toss to coat.
  3. Heat oil in large nonstick skillet or wok on medium heat.
  4. Add chicken.
  5. Stir fry 5- 7 minutes or until no longer pink in center.
  6. Remove from heat.
  7. Add onions, garlic, red pepper and ginger to skillet along with the bell pepper and zucchini.
  8. Stir fry until tender crisp.
  9. Remove from heat.
  10. Combine vinegar, soy sauce and sugar in a small bowl. Stir well. Add to the wok or skillet.
  11. Add the chicken into the mixture and stir until it is well coated. Mix in the nuts and heat thoroughly.
  12. Serve over hot rice.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!



Comments are closed.