Spicy Chicken Stir-Fry

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Photo: Liz Andrew/Styling: Erin McDowell

Fact: Stir-fry is one of the easiest meals to make. You throw everything into a pan and--bam--dinner is ready. Our recipe has all the spicy-sweet flavors found in kung pao chicken, the ever-popular Chinese takeout dish. Serve it with steamed rice...and hope for leftovers.


2 teaspoons sesame oil

1 bunch scallions, thinly sliced

2 tablespoons minced ginger

2 tablespoons minced garlic

1 red chile, seeded and minced

1 pound green beans, trimmed

1 pound boneless, skinless chicken breast, cut into chunks

¼ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon chile paste (or more to taste)

⅓ cup chopped fresh cilantro

⅓ cup roughly chopped peanuts 


1. In a large sauté pan, heat the sesame oil over medium heat. Add the scallions, ginger and garlic, and sauté until fragrant, 1 minute. Add the chile and cook 1 minute more.

2. Add the green beans and chicken, and sauté until the chicken is cooked through and the green beans are tender, 5 to 6 minutes.

3. Add the soy sauce, rice vinegar, honey, and chili paste and bring to a simmer. Cook, tossing occasionally, until the sauce reduces slightly, 2 to 3 minutes.

4. Serve immediately, garnishing each portion with cilantro and sesame seeds and with a side steamed rice.

Nutrition Facts
  • 325 calories

  • 12g fat

  • 25g carbs

  • 33g protein

  • 14g 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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