Kung Pao Chicken

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If you’re asking yourself, “What’s for dinner?” Caroline Hwang has an easy answer: kung pao chicken. Juicy, sweet, salty, spicy and sour, the Chinese-American classic from Stir-Fry: Over 70 Delicious One-Wok Meals is irresistible. And best of all? It comes together in a single skillet.


Stir-Fry Sauce

Scant ½ cup dark soy sauce

¼ cup light soy sauce

2 tablespoons Chinese cooking wine or dry sherry

1 teaspoon ground white pepper


1 pound skinless, boneless chicken breast, sliced

1 tablespoon arrowroot

1 tablespoon stir-fry sauce

¼ teaspoon white pepper

3 tablespoons vegetable oil, divided

3 dried red chilis

½ green bell pepper, sliced

1 teaspoon finely chopped fresh ginger

2 garlic cloves, finely chopped

⅓ cup roasted cashews, roughly chopped


1. Make the Stir-Fry Sauce: Combine all the ingredients in a jar or container and store in a cool, dry place for up to two months. (Makes ¾ cup.)

2. Make the chicken: Coat the chicken with the arrowroot and transfer to a large resealable plastic bag. Add the stir-fry sauce, 2 tablespoons water and the white pepper, and marinate in the refrigerator for at least 1 hour.

3. Heat half the oil in a wok or large skillet over high heat. Add the chilis and toast for 1 minute. Add the green bell pepper, ginger and garlic, and cook until tender, about 2 minutes. Set aside.

4. Heat the remaining oil and stir-fry the chicken until it’s cooked through, about 5 minutes. Return the green pepper mixture and stir-fry for a minute. Divide between two bowls and serve topped with cashews.

Nutrition Facts
  • 751 calories

  • 53g fat

  • 17g carbs

  • 54g protein

  • 6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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