Name: Easy Kung Pao Beef Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound beef sirloin, sliced into bite-sized pieces; 1 large bell pepper (any color), seeded and sliced into thin strips; ½ cup roasted peanuts, unsalted; 2 green onions, white and green parts separated, thinly sliced; ¼ cup soy sauce (low-sodium recommended); 2 tablespoons rice vinegar; 1 tablespoon hoisin sauce; 1 tablespoon cornstarch; 1 tablespoon vegetable oil; 1 teaspoon crushed red pepper flakes

Easy Kung Pao Chicken is the weeknight warrior you’ve been dreaming of! Forget complicated takeout orders or hours spent chopping and stirring. This is the recipe that proves you can achieve that irresistible sweet, savory, and slightly spicy magic of authentic Kung Pao Chicken right in your own kitchen, with minimal fuss. We all love a dish that delivers maximum flavor with minimum effort, and this Easy Kung Pao Chicken is a prime example. What makes it so special? It’s the perfect balance of tender chicken, crunchy peanuts, vibrant bell peppers, and that signature sauce, all coming together in a symphony of textures and tastes that will have everyone at the table asking for seconds. Get ready to impress yourself and your loved ones with this incredibly satisfying and simple meal.

Ingredients:

1 pound boneless, skinless chicken breast, sliced into bite-sized pieces
1 large bell pepper (any color you prefer, red or yellow offers a nice contrast), seeded and sliced into thin strips
½ cup roasted peanuts, unsalted if possible
2 green onions, white and green parts separated, thinly sliced
¼ cup soy sauce (use low-sodium if you prefer to control saltiness)
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil (or another neutral cooking oil like canola or grapeseed)
1 teaspoon crushed red pepper flakes (adjust to your spice preference – use less for milder heat, more for spicier)

Marinating the Chicken

Step 1: Prepare and Marinate the Chicken

The foundation of a delicious Easy Kung Pao Chicken is tender, flavorful chicken. Start by slicing your 1 pound of chicken breast into uniform, bite-sized pieces. This ensures even cooking. In a medium bowl, combine the sliced chicken with 1 tablespoon of soy sauce and ½ tablespoon of cornstarch. Mix everything thoroughly, making sure each piece of chicken is lightly coated. The soy sauce will begin to infuse the chicken with savory flavor, while the cornstarch acts as a tenderizer and will help create a light, velvety coating when it hits the hot wok. Let this marinate for at least 15 minutes at room temperature while you prepare your other ingredients. For even better flavor, you can marinate it in the refrigerator for up to an hour.

Preparing the Sauce and Vegetables

Step 2: Whisk Together the Kung Pao Sauce

A great Kung Pao sauce is all about balance – a little sweet, a little savory, and a little tangy. In a small bowl, whisk together the remaining ¼ cup minus the reserved 1 tablespoon of soy sauce, the 2 tablespoons of rice vinegar, 1 tablespoon of hoisin sauce, and the remaining ½ tablespoon of cornstarch. Whisk vigorously until the cornstarch is fully dissolved and the sauce is smooth. Set this sauce aside. It’s important to have it ready to go, as the stir-frying process moves very quickly. Having all your sauce components pre-mixed prevents you from fumbling for ingredients mid-cook and ensures a consistent flavor.

Step 3: Prep the Vegetables and Aromatics

Next, let’s get our vegetables ready. Take your 1 bell pepper, remove the seeds and membranes, and slice it into thin, uniform strips. The goal is for the pepper to cook quickly and retain a slight crispness. Slice your 2 green onions, separating the white and light green parts from the darker green tops. The whites and lighter greens will be added earlier to release their flavor, while the darker green tops are best added at the very end for a fresh, oniony garnish. Make sure your ½ cup of roasted peanuts are readily accessible.

Stir-Frying the Easy Kung Pao Chicken

Step 4: Searing the Chicken

Heat your wok or a large, heavy-bottomed skillet over medium-high heat. Once it’s hot, add 1 tablespoon of vegetable oil. Swirl the oil around to coat the pan. Carefully add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Overcrowding will steam the chicken instead of searing it, resulting in a less desirable texture. Sear the chicken for about 2-3 minutes per side, until it’s golden brown and cooked through. You want a nice bit of caramelization. Remove the cooked chicken from the wok and set it aside on a plate. Don’t worry about any browned bits stuck to the bottom of the pan – those are flavor!

Step 5: Stir-Frying the Aromatics and Vegetables

Add the 1 teaspoon of crushed red pepper flakes to the hot wok (be careful, they can become pungent). Stir them around for about 30 seconds until fragrant. Be cautious not to burn them. Immediately add the white and light green parts of the sliced green onions to the wok. Stir-fry for another minute until they begin to soften and release their aroma. Now, add the sliced bell pepper to the wok. Stir-fry for 3-4 minutes, until the pepper is tender-crisp. You want it cooked through but still with a slight bite. This quick stir-frying is key to maintaining the freshness and texture of the vegetables.

Step 6: Bringing It All Together

Return the cooked chicken to the wok with the vegetables. Give your prepared Kung Pao sauce a quick whisk, as the cornstarch may have settled. Pour the sauce over the chicken and vegetables. Stir everything together quickly to coat evenly. The sauce will thicken almost immediately as it cooks. Let it simmer for about 1-2 minutes, allowing the flavors to meld and the chicken to finish cooking in the sauce. Finally, add the ½ cup of roasted peanuts to the wok. Stir them in to distribute them throughout the dish. Cook for just another minute, ensuring the peanuts are heated through but still retain their crunch. Garnish with the reserved dark green tops of the sliced green onions before serving.

Conclusion:

And there you have it – a delightful and truly Easy Kung Pao Chicken recipe that’s perfect for a weeknight meal or impressing guests! We’ve explored how to achieve that signature sweet, savory, and slightly spicy flavor profile with minimal fuss. The beauty of this dish lies in its adaptability, making it a go-to for busy cooks.

For serving suggestions, this Easy Kung Pao Chicken is fantastic over fluffy steamed white rice or brown rice. You can also serve it with noodles, like lo mein, for a heartier meal. Don’t be afraid to experiment with variations! If you don’t have peanuts, cashews or almonds work wonderfully. For a vegetarian option, substitute chicken with firm tofu or extra-firm tempeh, ensuring they are well-pressed and cubed. You can also adjust the chili peppers to suit your spice preference, or add a handful of snow peas or bell peppers for extra crunch and color. I encourage you to give this recipe a try and make it your own. Happy cooking!

Frequently Asked Questions:

What is the best way to store leftovers of this Easy Kung Pao Chicken?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat, or in the microwave, adding a splash of water or broth if it seems a little dry.

Can I make this Easy Kung Pao Chicken less spicy?

Absolutely! The heat comes primarily from the dried red chili peppers. You can reduce the number of peppers used, or even remove the seeds and membranes from them before adding them to the stir-fry. For a milder flavor, you can also omit them entirely and focus on the savory and sweet notes of the sauce.