Kung Pao Chicken

Kung Pao Chicken Recipe

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Susan (Heyer) Bro


I love Kung Pao Chicken out, but don't always have the money for it. Plus, this way I control the carbs and sodium to my taste.

★★★★★ 2 votes
2 -4
10 Min
20 Min


2 frozen medium
chicken breast halves, skinless and boneless
3 small
celery stalks
1/2 medium
green bell pepper
1/2 medium
1 medium
broccoli, bunch
1 medium
1/2 c
cabbage, shredded
2 Tbsp
garlic powder
1 tsp
chinese five spice powder
2 Tbsp
sesame oil
2 Tbsp
soy sauce
1/2 c
peanuts, salted and without skins
1 Tbsp
sesame seeds, optional
sriracha or your favorite hot sauce


1Partially defrost chicken in the microwave. Cut into bite size chunks and toss into a hot non-stick skillet. Season with spices, soy sauce, and sesame oil. Stir from time to time to cook evenly.
2Meanwhile, cut all vegetables into bite sized pieces. When chicken is nearly cooked through, toss vegetables into skillet, adding more soy sauce and sesame oil, if desired.
3Continue to stir vegetables and chicken until vegetables are crisp-tender. Scatter in the peanuts and sesame seeds if desired and remove from heat. Serve with rice or quinoa, as you wish, adding sriracha at the table to get the heat you desire. A little goes a long way!

About Kung Pao Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Hashtags: #easy, #skillet