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!

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:

1. 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.
2. 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!)
3. 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

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

WATCH HOW TO MAKE 15 MINUTE KUNG PAO CHICKEN WITH VEGETABLES