Name: Scrumptious Kung Pao Chicken Skillet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 teaspoons minced fresh ginger; 1 cup chopped red bell pepper; 3/4 cup of Kung Pao Sauce; 2 green onions, sliced; 1/2 cup dry roasted peanuts, lightly crushed; 2 tablespoons vegetable oil, divided; 1 pound boneless skinless chicken breast, cut into bite-sized pieces; 1/2 teaspoon kosher salt; 1 cup chopped yellow bell pepper; 2 teaspoons minced fresh garlic; 1 cup sliced celery; 1/4 teaspoon freshly cracked black pepper

Kung Pao Chicken

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Experience a hearty burst of bold flavors with juicy chicken pieces ensconced in a vibrant melange of red and yellow bell peppers, tangy celery, and a bespoke Kung Pao sauce. This dish ends with a textural surprise: the crunch of dry-roasted peanuts along with a refreshing hint of green onions.

Peanuts

Gluten Free

Lactose Free

Fresh Vegetables

gram

fresh ginger

red bell pepper

Sauces

kung pao sauce

green onion

Nuts Seeds & Mixes

peanuts

Oils

milliliter

vegetable oil

Poultry

chicken breast

Seasonings

salt

yellow bell pepper

garlic

celery

black pepper

Cholesterol

Trans fatty acids

Vitamin K

Vitamins

Thiamin (B1)

Riboflavin (B2)

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Total monounsaturated fatty acids

Sodium

Minerals

Zinc

Copper

Manganese

Selenium

Vitamin C

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Lutein+zeaxanthin

Dietary Folate Equivalents

Added Sugar

Explore the rich flavors of Asia with this zesty Kung Pao Chicken Skillet complete with boneless chicken chunks tossed in a bold Kung Pao sauce. Vibrant bell peppers and celery add a nice crunch, while dry roasted peanuts and aromatic scallions tie everything together for a truly unforgettable meal.

Bold and Zesty Kung Pao Chicken Skillet

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Our Kung Pao chicken recipe swaps in cashews for the traditional peanuts, and gets extra balance from some added veggies. All the spicy Kung Pao goodness that you crave, no day-after regrets.

If you love Panda Express Kung Pao Chicken, then you'll really love this copycat recipe of mine.  It's more delicious , and, of course, it's cheaper to make at home.

Panda Express Kung Pao Chicken

Bursting with flavor and beyond easy to make, this Gluten-Free Kung Pao Chicken is a healthier twist on your favorite take-out dish. The perfect combination of salty and sweet, this savory recipe is sure to become your new weeknight staple.

Gluten Free Kung Pao Chicken

Skip the Chinese restaurant carryout and prepare an easier, lighter version of your favorite dish! This Dump-and-Bake Kung Pao Chicken requires just 10 minutes of prep for an easy dinner recipe that the whole family can enjoy.

Dump-and-Bake Kung Pao Chicken

Sweet, savory, saucy, and spicy , Instant Pot Kung Pao Chicken is a fast, easy weeknight meal. Use the pot-in-pot method to cook the rice and it all comes together in the pressure cooker in just a few minutes.

Instant Pot Kung Pao Chicken with Rice

Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor in this healthy version of a take-out favorite. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan.

Kung Pao Chicken with Bell Peppers

Scrumptious Kung Pao Chicken Skillet

Produce

Condiment & Toppings

Snacks

Baking Goods

Meat & Seafood

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Season the bite-sized chicken pieces with kosher salt and cracked black pepper. Set aside.

Place a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.

Add the seasoned chicken pieces to the skillet and cook until they are no longer pink, typically about 4 minutes.

Just before removing the chicken from the skillet, stir in half the garlic and half the ginger. Cook for 30 seconds, then transfer the chicken to a clean bowl.

In the same skillet, heat the remaining tablespoon of vegetable oil. Add the remaining garlic and ginger, cooking them for 30 seconds.

Stir in the chopped bell peppers and sliced celery. Cook until lightly browned, about 3 minutes.

Add the cooked chicken back into the skillet but leave any accumulated liquid behind.

Pour in the Kung Pao sauce, sprinkle lightly crushed roasted peanuts, and stir everything together. Cook until sauce has thickened, around a minute.

Turn off the heat, mix in sliced green onions, and serve.

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