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+ servings
5 from 10 votes
Skillet of Kung Pao Chicken

Easy Kung Pao Chicken

10 10 10
WW Freestyle: 9
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
This Kung Pao Chicken recipe is so much better than take out! The sauce is spicy and sweet, with tender chicken that's crispy on the outside and tender on the inside.
Course: Dinner
Cuisine: Chinese
Servings: 4 serves
Calories: 306


For the Chicken

  • 1 pound chicken breasts, boneless, skinless, cut into 3/4 inch cubes
  • salt, to taste
  • pepper, to taste
  • 1 tsp Tamari or low sodium soy sauce
  • 1 tsp dry sherry or Shaoxing wine
  • ½ tsp granulated sugar
  • ½ tsp corn starch

For the Stir Fry

  • 1 tbsp Tamari or low sodium soy sauce
  • 1 tbsp dry sherry or Shaoxing wine
  • 1 tbsp white vinegar
  • ¼ cup low sodium chicken broth
  • 1-2 tbsp hot chili sauce, (Use only if you like your Kung Pao spicy)
  • 1 tbsp sugar
  • 2 tsp corn starch
  • 3 tbsp vegetable oil, divided
  • 1 red bell pepper, cut into thin strips
  • 2 cups sugar snap peas
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 tbsp sesame oil, for garnish


  • In a large mixing bowl combine chicken cubes, salt, pepper, soy sauce (or Tamari), dry sherry, sugar, and cornstarch; toss to combine, cover, and set aside for 20 to 30 minutes.
  • In a separate mixing bowl whisk together soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, and cornstarch. Set aside.
  • Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.
  • Add chicken to the hot oil in one single layer; cook on all sides until done, about 4 to 5 minutes.
  • Remove chicken from pan/wok and return pan to heat.
  • Add remaining vegetable oil to the pan and heat over high heat.
  • Stir in peppers and sugar snap peas; cook for 2 to 3 minutes, or until just tender.
  • Stir in minced garlic and ginger; cook for 30 seconds. 
  • Add chicken back into the pan and toss to combine.
  • Stir previously prepared sauce and then pour it over the chicken; toss to coat all ingredients.
  • Cook and toss for another minute or two, or until sauce thickens.
  • Remove from heat.
  • Drizzle with sesame oil. 
  • Serve.
Nutrition Facts
Easy Kung Pao Chicken
Amount Per Serving
Calories 306 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g50%
Cholesterol 73mg24%
Sodium 140mg6%
Potassium 602mg17%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 26g52%
Vitamin A 1498IU30%
Vitamin C 69mg84%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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