Miley Kung Pao Chicken is one of those stir-fries that everyone loves and no one can believe comes together so quickly at home.
It’s tender and savory on the inside, coated in a glossy spicy sauce, and always disappears fast from the dinner table!
This homemade version is easy enough for a weeknight meal, and you can customize the heat level for any taste or family member.
It’s also meal-prep friendly, so you can make a big batch ahead of time and have a bold, flavorful!
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Why You’ll Love This Recipe
This dish keeps things interesting from start to finish, both while cooking and eating. Every component brings something important to the plate.
Great Flavor: Bold flavor hits fast with savory sauce and warming heat.
Unique Texture: Crunchy peanuts add texture that never feels boring.
Easy Cooking: Quick cooking keeps chicken juicy and vegetables fresh.
Simple Ingredients: Simple pantry ingredients make prep stress free.
Balanced Spice: Great balance works for spice lovers and casual eaters alike.
Ingredients
For the Chicken and Marinade:
- 1½ pounds chicken breast, cut into bite size pieces
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon grated ginger
For the Stir Fry:
- 4 tablespoons peanut oil
- 2 cloves garlic, minced
- 10 dried red chilies
- 3 green onions, chopped
- 1 medium red bell pepper, diced
- 1 large zucchini, sliced
- ¼ cup peanuts
For the Sauce:
- ½ cup chicken broth
- 2 tablespoons Shaoxing wine
Step by Step Instructions
1. Marinate the Chicken
Start by placing chicken pieces into a bowl. Add soy sauce, dark soy sauce, cornstarch, and ginger. Stir until every piece looks coated and glossy. Let this rest for about fifteen minutes so the chicken absorbs flavor and stays tender during cooking.
2. Prep Everything First
Before turning on the heat, chop vegetables, measure liquids, and keep everything close. Stir frying moves fast, and having ingredients ready keeps the process calm and controlled.
3. Sear the Chicken
Heat peanut oil in a large pan or wok over medium high heat. Add chicken in a single layer. Let it cook without moving for a minute so it develops color. Stir and cook until lightly golden and nearly cooked through. Remove chicken and set aside.
4. Build the Flavor Base
Add a little more oil if the pan looks dry. Drop in dried chilies and garlic. Stir quickly until fragrant, which takes only seconds. Add green onions, bell pepper, and zucchini. Cook while stirring until vegetables soften slightly but still hold shape.
5. Finish the Dish
Return chicken to the pan. Pour in chicken broth and Shaoxing wine. Stir gently and let everything simmer until the sauce thickens and coats the chicken. Add peanuts at the end and toss well so they stay crunchy.
Tips and Variations
- Cut chicken evenly for quick and even cooking.
- Reduce chilies for milder heat.
- Add a pinch of sugar if you like sweeter balance.
- Swap zucchini with snap peas for crunch.
- Toast peanuts first for deeper flavor.
Serving Suggestions
Kung Pao Chicken pairs beautifully with steamed white rice since the grains soak up every bit of sauce. Fried rice also works well and turns this into a filling feast.
For lighter plates, serve it alongside stir fried greens or simple cucumber salad. At the table, a squeeze of fresh lime brightens everything and balances the spice nicely.
Frequently Asked Questions
Can I make this ahead of time?
Yes, though it tastes best fresh. Reheat gently to keep texture right.
Is this very spicy?
Heat depends on chilies used. Adjust easily by adding fewer.
Can I use chicken thighs?
Yes, thighs stay juicy and work great here.
What pan works best?
A wok gives best heat control, though a wide skillet works fine.
How long do leftovers last?
Store in the fridge for up to three days.
Final Thoughts
Kung Pao Chicken delivers bold flavor, satisfying crunch, and cozy comfort in one pan. The balance of heat, savory sauce, and fresh vegetables makes every bite exciting without feeling overwhelming.
I love how this recipe feels both fun and familiar. It works for busy nights, shared meals, and moments when you want something lively without a long cooking session. Once you try it, it becomes hard not to crave again.
Kung Pao Chicken
Ingredients
For the Chicken and Marinade:
- 1½ pounds chicken breast cut into bite size pieces
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon grated ginger
For the Stir Fry:
- 4 tablespoons peanut oil
- 2 cloves garlic minced
- 10 dried red chilies
- 3 green onions chopped
- 1 medium red bell pepper diced
- 1 large zucchini sliced
- ¼ cup peanuts
For the Sauce:
- ½ cup chicken broth
- 2 tablespoons Shaoxing wine
Instructions
- Marinate the Chicken: Start by placing chicken pieces into a bowl. Add soy sauce, dark soy sauce, cornstarch, and ginger. Stir until every piece looks coated and glossy. Let this rest for about fifteen minutes so the chicken absorbs flavor and stays tender during cooking.
- Prep Everything First: Before turning on the heat, chop vegetables, measure liquids, and keep everything close. Stir frying moves fast, and having ingredients ready keeps the process calm and controlled.
- Sear the Chicken: Heat peanut oil in a large pan or wok over medium high heat. Add chicken in a single layer. Let it cook without moving for a minute so it develops color. Stir and cook until lightly golden and nearly cooked through. Remove chicken and set aside.
- Build the Flavor Base: Add a little more oil if the pan looks dry. Drop in dried chilies and garlic. Stir quickly until fragrant, which takes only seconds. Add green onions, bell pepper, and zucchini. Cook while stirring until vegetables soften slightly but still hold shape.
- Finish the Dish: Return chicken to the pan. Pour in chicken broth and Shaoxing wine. Stir gently and let everything simmer until the sauce thickens and coats the chicken. Add peanuts at the end and toss well so they stay crunchy.
