fbpx Print

15 Minute Kung Pao Chicken with Vegetables

5 from 2 reviews

Better than Chinese takeout, Kung Pao Chicken with vegetables is easy to make and ready in just 15 minutes. Plus it’s made with ingredients you have in the pantry! Serve with Instant Pot white rice


  • 1 lb chicken breast
  • 2 garlic cloves (or 2 tsp granulated garlic)
  • 1” fresh ginger (or 1 tsp granulated ginger)
  • 2 green onions
  • 12 Tbsp coconut oil
  • 116 oz bag frozen mixed vegetables (I used Birds Eye)
  • 1/2 cup peanuts, chopped

Kung Pao Sauce


  1. 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.
  2. Heat 1 tablespoon of coconut oil over medium-high heat, in a wok or in a large skillet.
  3. Whisk together all the sauce ingredients together in a large measuring glass or in a small bowl.
  4. 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.
  5. Dice the chicken.
  6. 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.
  7. Add the frozen vegetables, peanuts, granulated garlic, and ginger (if you didn’t use fresh) and stir well to combine.
  8. Let the chicken and vegetables cook for about 4 minutes, stirring about once a minute.
  9. 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.
  10. Serve with rice.


  • Want to give you Kung Pao chicken more POW? Try finishing this recipe with a pinch of finishing salt!


Keywords: Kung Pao Chicken, kung po, chicken kung po, kung pow chicken, Chinese kung pao chicken, kung pao chicken recipe