This Kung Pao chicken recipe is so quick and easy to get on the table! Use pantry staples, chicken, peanuts, and frozen vegetables to make a simple dinner that’s better than takeout!
Even though I’ve been making meal plans for YEARS now, there are STILL times when I forget to pull something out to thaw. Then I’m stuck at the last minute wondering what to make for dinner.
My backup meal tends to be Tomato Soup and Grilled Cheese Sandwiches because I almost always have what I need to make those in the pantry, and dinner is ready in less than 20 minutes.
These are the same reasons I love making Kung Pao chicken with vegetables, except it’s ready even FASTER!
KUNG PAO CHICKEN WITH VEGETABLES
Besides the fact that this kung pao chicken recipe is super quick, it’s also:
- Delicious. The whole family loves it! It’s slightly sweet, slightly nutty, savory, and tangy, and has just enough of a kick.
- Easy. Using frozen vegetables saves you the time and effort of chopping vegetables.
- Healthy. Using simple real food ingredients, you know it’s better for you than what you’d get ordering takeout.
- Made with pantry staples. Mix up the sauce from ingredients in your pantry, add chicken and frozen veggies, and dinner is served!
- Fast. This recipe is ready in 15 minutes!
KUNG PAO CHICKEN RECIPE INGREDIENTS
The ingredients may seem like a lot, but trust me, this recipe comes together very quickly.
- Boneless skinless chicken breast
- Garlic cloves (or granulated garlic)
- Fresh ginger (or ground ginger)
- Green onions
- Coconut oil
- Frozen mixed vegetables (I used Birds Eye): I like a mix of red bell pepper, onions, and peas, but any combination will work
- Peanuts, chopped
- Prepared white rice, for serving (I like to make Instant Pot White Rice)
KUNG PAO SAUCE INGREDIENTS
You can also whip up this flavorful Kung Pao sauce in just a couple of minutes with these ingredients you likely have in your kitchen already.
- Water
- Low sodium soy sauce (or liquid aminos or coconut aminos for gluten free)
- Cornstarch (you can buy it locally at your Walmart or have it shipped via Amazon)
- Honey
- Sesame oil
- Granulated ginger
- Black pepper
- Crushed red pepper
- Apple cider vinegar (how to make apple cider vinegar) or rice wine vinegar
- Hoisin sauce or oyster sauce (optional, but VERY good!)
We’re using black pepper and crushed red pepper flakes instead of Sichuan peppercorns in the sauce, and apple cider vinegar instead of Chinese black vinegar (which isn’t as typical to have on hand), so this isn’t quite an authentic Kung Pao chicken recipe, but it’s still really delicious!
HOW TO MAKE KUNG PAO CHICKEN (STEP-BY-STEP INSTRUCTIONS)
Allow me to share just how fast this healthy Kung Pao chicken comes together. Pull out your biggest cutting board and your favorite chef knife and let’s get started!
1. START THE RICE
I like to use jasmine rice, and it takes about 15 minutes to cook in total. I like to make my rice in an instant pot.
Going grain-free? Make Cauliflower Rice instead! It will add time to the meal prep, but it’s equally delicious.
2. HEAT UP THE OIL
Heat up 1 tablespoon of oil in a wok (if you have one) or a large skillet over medium-high heat.
3. MAKE THE KUNG PAO SAUCE
Dump all the sauce ingredients into a large measuring cup (I use this one) and whisk to combine. Set aside.
I almost always have either hoisin sauce marinade or oyster sauce in the pantry – both are really good in this dish. If you don’t have either one, you can omit it from the recipe.
4. CHOP THE GARLIC AND THE GINGER. SLICE THE GREEN ONIONS.
I ADORE the taste of fresh garlic and fresh ginger, and it’s worth the ONE minute it takes to rough chop both of them together. You can use granulated garlic and granulated ginger if you don’t have fresh though, and you’ll shave one minute off the prep time.
Save more time AND have fresh ginger by chopping it ahead of time and saving it in the freezer!
I also slice the white and light green portions of the green onions. Set all this aside to one end of the cutting board and save the dark green portions of the scallions for another recipe, like Ridiculously Easy Potato Skins.
Since we’re using frozen vegetables, you’re done with prepping veggies and you’re free to use your knife on the chicken.
5. DICE THE CHICKEN
We’re using chicken breast in this recipe and we’re going to dice it into just smaller than ½” thin slices. Use whatever method is fastest for you, but I like to make long strips, turn the chicken and then cut it into pieces.
It’s okay if the chicken touches the garlic, ginger, and green onions because it’ll all get cooked at the same time anyway.
Note: If you cook a whole chicken in the slow cooker, you might be able to get away with using shredded chicken instead of chicken breast. You won’t get the sear on the chicken, but it still works and it’s a bit cheaper. If you go this route, rough chop the chicken and add it in with the vegetables. You can also use chicken thighs if that’s what you have on hand.
6. START COOKING THE KUNG PAO CHICKEN STIR FRY
- Add the chicken and the chopped garlic, ginger, and onions to the skillet and stir every 10-15 seconds or it might smoke. It’s okay if it does.
- When most of the chicken has a golden sear on it, toss in the frozen vegetables and peanuts and stir well.
- Let the chicken and vegetables cook for about 4 minutes, stirring about once a minute.
- Whisk the sauce together one last time and add it all at once. Let the sauce come to a boil and cook for about one minute.
- Then, turn the heat down to low and the sauce will thicken in the pan as it cools.
7. SERVE YOUR KUNG PAO CHICKEN WITH WHITE RICE AND ENJOY!
Psst! Want to give you Kung Pao chicken more POW? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
WHY MAKE KUNG PAO CHICKEN WITH FROZEN VEGETABLES?
I typically advocate using fresh produce whenever possible, but I have three good reasons for using frozen vegetables in this easy Kung Pao chicken recipe:
- When it’s winter. While I could eat sweet potatoes every day for the rest of my life, my family doesn’t share my enthusiasm. And since spring is still a couple of months away, we’re stuck in the land of winter vegetables and we’re ready for some variety.
- They’re healthy. Freezing vegetables does not destroy their nutrients. Depending on where you buy your fresh produce, frozen vegetables might even contain more nutrients! (Be sure to read the list of ingredients though, just to be safe. I used Birds Eye mixed vegetables; the only other ingredient was salt, which is fine with me!)
- They’re easy. Pulling a bag of frozen vegetables out of the freezer requires zero cooking skills, zero prep work, and just a few minutes to cook.
I like adding a package of frozen vegetables to my Homemade Mac and Cheese. If I make a batch of Homemade Italian Meatballs too, I have school lunches made for a week!
KUNG POW CHICKEN RECIPE FAQS
What does kung pao chicken taste like?
The flavor of Kung pao chicken is sweet and spicy and a little nutty.
Which is hotter, General Tso’s chicken or Kung Pao chicken?
Kung Pao chicken is hotter than General Tso. The Kung Pao sauce is made with more chili peppers. General Tso’s chicken usually has a thicker, sweet and sour sauce.
Is this Kung Pow chicken recipe the same as Szechuan chicken?
Not quite. Both originated in the same area, but Szechuan chicken uses more chili peppers and is much spicier than Kung Pao chicken.
MORE TAKEOUT-INSPIRED RECIPES
- Instant Pot Beef and Broccoli
- Honey Garlic Chicken
- 30 Minute Cashew Chicken
- Sweet and Sour Chicken
- Weeknight Veggie Stir-Fry
- Vegetable Fried Rice
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Kung Pao Chicken with Vegetables
This Kung Pao chicken recipe is so quick and easy to get on the table! Use pantry staples, chicken, peanuts, and frozen vegetables to make a simple dinner that’s better than takeout!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Main Meals
- Method: Saute
- Cuisine: Chinese
Ingredients
- 1 lb chicken breast
- 2 garlic cloves (or 2 tsp granulated garlic)
- 1” fresh ginger (or 1 tsp granulated ginger)
- 2 green onions
- 1–2 Tbsp coconut oil
- 1–16 oz bag frozen mixed vegetables (I used Birds Eye)
- ½ cup peanuts, chopped
- prepared white rice, for serving
Kung Pao Sauce
- ½ cup water
- 6 Tbsp soy sauce or liquid aminos or coconut aminos
- 1 Tbsp cornstarch
- 1 Tbsp honey
- ½ tsp granulated ginger
- 1 tsp sesame seed oil
- 2 pinches black pepper
- ¼ tsp crushed red pepper
- ¼ cup apple cider vinegar (how to make apple cider vinegar)
- 1 Tbsp hoisin sauce or oyster sauce (optional, but VERY good!)
Instructions
- If you’re serving this over rice, go ahead and start the rice. Prepare according to package directions. I like to make Instant Pot white rice.
- Heat 1 tablespoon of coconut oil over medium-high heat, in a wok or in a large skillet.
- Whisk together all the sauce ingredients together in a large measuring glass or in a small bowl.
- On a large cutting board, finely chop the fresh garlic and fresh ginger, if using. Slice the white and light green parts of the green onions.
- Dice the chicken.
- Add the chicken and the prepped garlic, ginger, and onions to the skillet. Stir every 10-15 seconds or cook until most of the chicken has a golden sear on it, about 2 minutes.
- Add the frozen vegetables, peanuts, granulated garlic, and ginger (if you didn’t use fresh) and stir well to combine.
- Let the chicken and vegetables cook for about 4 minutes, stirring about once a minute.
- Whisk the sauce and add it all at once. Let the sauce come to a boil and cook for about one minute. Turn the heat down to low and the sauce will thicken up.
- Serve with rice.
Notes
- Want to give you Kung Pao chicken more POW? Try finishing this recipe with a pinch of finishing salt!
Nutrition
- Calories: 781
Hello! I was wondering if there is a way to make this in the instant pot with frozen chicken 😉
Sometimes I forget to pull it out of the freezer 🤪
Hi Brittany,
Of course you can make it in the IP. Just adjust the timing for frozen chicken. I’d do high pressure for 9-10 minutes with a natural pressure release for the frozen chicken breast.
Thank you so much for this recipe. I normally buy stir fry sauce. But making my own is so easy now.
You’re most welcome Angela!
Loved it! My whole family enjoyed it and even my SUPER picky eater gave it a 7 out of 10 🙂
I used powdered ginger this time since I ran out of my fresh ginger. This is the first time I am using Hoisin sauce — which to me is like Asian Molasses. I used basmati rice and followed your instant pot rice recipe (fabulous and easy!). I had some carrots, peppers, and celery already cut up so I used those along with the green onions and garlic.
Bottom line is I will make this again and try Jasmine rice and fresh ginger.
Thanks friend!
I’m making this!
Can I ask a favor of you? Is there any way you can format your recipes so when I print them I am not using three pages of paper and ink?
I am having trouble finding a hoisin sauce that (1) doesn’t have soy in it and (2) isn’t full of junky ingredients. What brand do you use?
I would make it homemade and use a soy sauce alternative like coconut aminos or liquid aminos.
No Kroger up north but Wegmans is great and so are their store brand veggies:)
Awesome!
This is delicious! I will make it again. But it took me way longer than 15 minutes!!
I made this last week and gave some leftovers to my dad. He told me it is the best meal I have ever made!
What a great compliment Jana – so glad you both like it!!
This looks yummy, but I’m a little hesitant to add the “1” of fresh finger” 😂
On my screen it shows 1″ (one inch) fresh ginger – does the inch symbol not appear on your screen?
No it has the inch symbol, but it also says finger instead of ginger 🙂 I just thought it was funny!
Oh my goodness! I didn’t even see that, LOL. Thanks for pointing that out Janelle!
Liquid aminos is still made from soy beans and their unfermented which according to the WAPF is less healthy than soy sauce which is fermented. Maybe coconut aminos would work here.
Aha, you are correct! I was under the impression liquid aminos was soy free, but it’s not – just non-GMO soybeans. Coconut aminos would be a great substitute!
Good heavens! Not an eclipse! What’s the matter with you, autocorrect! Dish! How did it go from dish to eclipse? I’d like to hear about the thought process!
I make a eclipse similar to yours but vegetarian, using organic non-gmo tofu. The sauce I make has soy sauce, honey, ginger and garlic. I use frozen “stir-fry” vegetables for it.
I keep frozen vegetables in the freezer always. French cut green beans, peas and corn are staples. The beans for a stir fry to eat with rice and split lentils like red lentils, cooked with tomato or tamarind extract and seasoned (there are several South Indian traditional dishes that have these basic lentil-sour something-or greens-or a cubed summer squash ingredient, and seasoned. These dishes are called just plain name-of-vegetable-dal or kootu or sambar or pulusu/kuzhambu).
Peas, I use in upma (usually made with cream of some grain) and seasoned, hopefully with lots of vegetables like peas, carrots, potato, onion, tomato, beans. If it is a stand alone meal, I add lots of peanuts in, if using broken wheat or broken rice or Cashewnuts for cream of wheat.
Corn, in soups or by itself or in corn pulao. No, I didn’t spell it wrong. It isn’t pilaf. Although it is a rice-based dish too.
I love that you shared all these, your ease and familiarity with your dishes. I am trying to explore more dal recipes.
Ah, I see that Kroger underwrote your post, but I”ll leave my comment anyway. I always buy Bird’s Eye at Publix when they go BOGO 😉
But where you buy isn’t really the issue. I love Bird’s Eye and their blends are so good! They have a Recipe Ready blend that I love that’s called Southwest Something-or-other, and it has diced green & red peppers, diced onions, black beans, and corn. It is SO easy to throw into some broth + tomato sauce + frozen meat and add spices to make a great soup. I think some of the Recipe Ready ones have sauce added but this one doesn’t. My Publix stopped carrying it for whatever reason, but they were willing to make a special order for me when I asked. It’s almost time for me to ask again b/c I used up what I had!
And your Kung Pao looks delicious! I’ll have to give your sauce a try–the sauce often makes the dish in those recipes 🙂 Yum!
I didn’t know Birds Eye made a blend like that Diana! You could cook that one up with some tortillas and call dinner DONE! I love this!!