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Easy Weeknight Dinner: Kung Pao Chicken

By Angie McGowan |

Here is an easy week night meal you can cook very quickly that everyone will like. My family and I love Americanized Chinese dishes like this one. Kung Pao Chicken is my husband’s favorite, since he such a fan of peanuts. In the past, we use to always get take-out of our favorite Chinese dishes, but now I love nothing more than to create these tasty take-out dishes at home. That way I control exactly how much salt, sugar, and fat goes into the dish. I created this easy Asian take out recipe of Kung Pao chicken to be very mild, so it’s safe even for the little ones. I serve Siracha hot sauce on the side to add spice for my husband and I. Siracha hot sauce is that delicious spicy Thai sauce you can find in the Asian section of your grocery store that has a picture of a rooster on it. It’s a thick sauce, similar in consistency to ketchup, but with a whole lot more flavor and plenty of spice.

Kung Pao Chicken Recipe


2 lbs. chicken, cut in bite sized pieces
1 cup dry roasted, unsalted peanuts
1 clove garlic, chopped fine
2 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon freshly grated ginger
1 tablespoon cornstarch
1/4 cup water
3 bunches spring onions, sliced
Siracha hot sauce to taste
Steamed rice, with 1 cup frozen and defrosted peas added


    1. Prepare rice according to package directions. When it is done, fluff with a fork and add green peas. Put lid back on rice to keep warm.

    2. Preheat large skillet or wok. Add vegetable oil to skillet, then add chicken. Cook chicken until done over medium-high heat, and then turn heat to medium. Add peanuts, garlic, brown sugar, soy sauce, vinegar, sesame oil, and ginger. Saute for 2 – 3 minutes. Dissolve cornstarch in water and add to skillet. Cook until sauce has thickened and then add green onions. Cook for just a minute or so and then remove from heat.

    3. Serve with Siracha hot sauce on the side if you have little ones who don’t like spicy food. Stir Siracha hot sauce into stir fry to taste if everyone likes spicy food.

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    About Angie McGowan


    Angie McGowan

    Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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    One thought on “Easy Weeknight Dinner: Kung Pao Chicken

    1. click to see says:

      You really make it seem really easy together with your presentation however I find this topic to be actually one thing which I think I might by no means understand. It kind of feels too complicated and very vast for me. I’m looking forward to your subsequent publish, I will attempt to get the grasp of it!

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