Kung Pao Chicken is a quick and easy stir fry with the perfect balance between spicy, salty, and sweet flavors. Crank up the heat by adding more chili, or eliminate the heat altogether for the best Chinese takeout at home!
This is probably one of the most impressive meals I make at home. Kung Pao Chicken paired with my Copycat Panda Express Chow Mein is the most satisfying Chinese-takeout combo, and my version comes out to only 7 SmartPoints and just under 400 calories for BOTH! It’s quick enough to make on a weeknight in just around 30 minutes. I have also made this for guests who are always blown away that I didn’t order from a restaurant.
alter the recipe to fit your own tastes
Another reason why I love this recipe? I can adjust what I add depending on what ingredients I have on hand. As long as you have the Kung Pao sauce recipe down, everything else can be swapped.
I’ve added in bell peppers, mushrooms, broccoli, etc. This makes a lot of sauce, so adding veggies will bulk up your portions. This sauce also works well with shrimp, beef, tofu. You can add fresh chilis instead of pepper flakes, or eliminate the pepper altogether if you’re not a fan of spicy food. It truly is a versatile recipe!
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Kung Pao Chicken
Ingredients
- 1 1/2 tbsp light oil (I used grapeseed)
FOR THE MARINADE
- 1 tbsp soy sauce
- 1 tbsp dry white wine or rice wine vinegar
- 2 tsp cornstarch
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
FOR THE SAUCE
- 2 garlic cloves, minced or grated
- 1 tsp fresh ginger, minced or grated
- 2 tbsp balsamic vinegar
- 2 tsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 tsp brown sugar, agave, or honey
- 2 tsp cornstarch
- 1/2-1 tsp red pepper flakes (less if you don’t like spicy food, or more if you’re into a lot of spice)
OPTIONAL GARNISHES
- thinly sliced green onions
- sliced chilis
- 2 tbsp toasted almonds (adds 1 SmartPoint per serving)
Instructions
MARINATE THE CHICKEN
- In a medium bowl, stir together the soy sauce, wine, and cornstarch until dissolved. Add the chicken and stir to coat. Let stand for 10 minutes while you make the sauce.
PREPARE THE SAUCE
- In a small bowl, combine the garlic, ginger, balsamic, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and pepper flakes. Set aside.
COOK THE CHICKEN
- In a large skillet over high heat, add 1/2 of the light oil (a little less than a tablespoon). Swirl to coat the pan, then add half of the chicken and stir-fry until no longer pink, 2 to 3 minutes. Set cooked chicken aside and repeat process with remaining chicken and oil.
- Add all chicken back to the skillet, pour in the sauce, and mix to coat the other ingredients. Let cook over medium heat for about 30 seconds, or until sauce it thickened. Top with desired garnishes.
Notes
Nutrition
Post updated 7/12/2019. Originally posted 5/8/2018.
Made the Kung Pao Chicken today. It was pretty darned good. I did cut my chicken into sort of bite sized pieces. Didn’t see that in the directions, but the picture looked like smaller pieces.
I need to add that to the directions. Thanks for letting me know! So happy you liked it.
Anything I can use besides hoisin sauce?
I have had success using powdered peanut butter instead. Same measurements.
Maybe a combo of some peanut butter powder and a little bit of honey?
I truly love this dish! It’s easy, tasty, and everyone from the 5 yo to the 75 yo scarf it down (I let everyone add their own spice). I even doubled the recipe tonight thinking I’d have leftovers. Nope.
That is great to hear! Love that all ages can enjoy this one. Hopefully you can stash some leftovers next time. 😉
I made this tonight and HOLT COW. It was soo good!!!
Yay! So happy you liked it.
Can you make this in the air fryer?
I’m sure you could, I just haven’t tried it that way yet. I bet you could air fry the chicken, then toss in the sauce. Let me know if you do it!
Looks delicious! Can you tell me what brand of hoisin sauce you use, please?
Usually the Lee Kum Kee brannd or Kikkoman. Hope you like the recipe!
Just made this for the first time! Everyone LOVED it! Will definitely make it again!
Yay!! so good to hear.
I will be making this tonight, but when i put the ingredients in my WW create a recipe, it only gave me 2 points for 6 servings. I want to make sure i am not doing something wrong.
Hope you liked it! Those points are correct for 6 servings on Blue or Purple, too.
I’ve always seen Kung pao chicken with large chunks of colored peppers, carrots, celery, and onion, and peanuts. When would I add the veggies? Thanks
Absolutely! It would be delicious that way.
We all loved this, including two kids 9 and 6! I was out of hoisin sauce so used black bean sauce. Will make again. 🙂
For a super low cal Kung Pao this recipe totally gets the job done. Made it with your Copycat PE Chow mein, great great dinner. We will go through the rest of your site this weekend but looking forward to it!
Really delicious pairing.
Greg
Thanks Greg! Glad you liked the combo.
Yet another A+ Geri recipe! Made with chicken and shrimp and served over some brown rice ramen noodles for a low point dinner. Incredible!