Quick Kung Pao Chicken with Sweet Szechuan Sauce and Peanuts

Craving that classic takeout flavor but want to stay in? This homemade Kung Pao Chicken delivers all the sweet, spicy and savory goodness you love-no carton required. Tender chicken strips are coated in a thick, glossy Szechuan sauce, tossed with crunchy toasted peanuts, sautéed bell pepper and fresh scallions. Served over a bed of fluffy jasmine rice, this dish is a quick and satisfying weeknight dinner.

With a handful of simple ingredients and a hot pan, you can have this restaurant-quality meal on the table in about 30 minutes. The sauce comes together in a flash and the chicken stays juicy thanks to a light cornstarch coating. Adjust the chili flakes to your heat preference and enjoy a bowl of pure comfort.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. Core, deseed and dice bell pepper into ½-inch pieces. Trim scallions, then cut crosswise into ¾-inch pieces. Peel and mince garlic. In a small bowl, whisk together sweet soy glaze, half the vinegar, half the Szechuan paste, 2 tsp cornstarch (you’ll use the rest later), 2 tsp sugar and ¾ cup water. (For 4 servings, use all the vinegar and Szechuan paste, 4 tsp cornstarch, 4 tsp sugar and 1¼ cups water.)
3. Heat a large, dry pan over medium-high heat. Add peanuts and cook, stirring often, until golden brown and toasted, 2-4 minutes. Transfer to a second small bowl; set aside. Heat a drizzle of oil in same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender, 4-5 minutes. Add scallions; cook until softened, 1-2 minutes more. Transfer to a third small bowl; set aside.
4. Meanwhile, pat chicken dry with paper towels. Place in a medium bowl and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, without stirring, until browned, 3-4 minutes. Stir and continue cooking until chicken is cooked through, 1-2 minutes more.
5. Return veggies to pan with chicken. Add garlic and cook until fragrant, 30 seconds. Add sweet Szechuan sauce; cook, stirring, until sauce has thickened, 1-2 minutes more. Remove pan from heat. Stir in peanuts, 1 TBSP butter (2 TBSP for 4 servings) and chili flakes to taste. TIP: If sauce is too thick, add a splash of water.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt to taste. Divide rice between bowls. Mound kung pao chicken to the side. Garnish chicken with any remaining chili flakes to taste and serve.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu or beef. Adjust cooking time accordingly.

Is this dish very spicy?

It has a mild to medium heat from the chili flakes and Szechuan paste. You can reduce or omit chili flakes for a milder version.

Can I make this dish ahead of time?

It’s best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water.