20 Minute Kung Pao Chicken
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In one skillet and 20 minutes, whip up this deliciously spicy Kung Pao Chicken recipe that’s so easy to make and gluten free!
Oh hey y’all! I’m back in action after a week in Texas visiting family and attending the BlogHer Food conference, and I’m so excited to share this deliciously spicy recipe with you!
Making Kung Pao Chicken in your own kitchen is a simple way to eat the Chinese takeout favorite at home, in a healthier and gluten free way!
This dish is tossed together in only 20 minutes, in one large skillet or wok, for a weeknight dinner that you’ll make week after week! Or maybe twice in one week because you’re totally obsessed with it, like me! 😉
Kung Pao Chicken Ingredients
- 2 tbsp sriracha
- 2 tbsp soy sauce (tamari for gluten free
) - 2 tbsp balsamic vinegar
- 2 tbsp mirin
- 2 tbsp sweet chili sauce
- 1 tsp fresh ginger (grated)
- 1 lb boneless, skinless chicken breast (cubed)
- 1 tbsp cornstarch
- 2 tbsp sesame oil
- 4 small Thai chilies (chopped) – or ½ tsp red pepper flakes*
- 3 cloves garlic (minced)
- 4 scallions (cut in ½-inch pieces)
- ½ cup snap peas
- ½ cup carrots (sliced)
- ¼ cup roasted peanuts
- Optional: serve with rice or rice noodles
)*I’ve made the recipe several times, sometimes with Thai chilies and sometimes with red pepper flakes. Depending on the level of spice you want, the Thai chilies will put the dish at about a 7-8, the red pepper flakes, a 5-6, or you can omit both, for a spice level around 4, on a scale of 1-10.
Kung Pao Chicken Instructions
Whisk the sriracha, soy sauce, vinegar, mirin, sweet chili sauce and ginger together in a small bowl.
Toss the chicken with the cornstarch. Set aside.
Add the sesame oil to a large skillet, or wok, over high heat. Once the oil is hot, add the thai chilies, stir fry for 1 minute. Add the garlic, stir fry for an additional minute.
Add the scallions, snap peas and carrots, stir fry 2-3 minutes. Add the chicken and stir fry 3-4 minutes.
Pour the sauce into the stir fry and toss to coat all of the ingredients.
Add the roasted peanuts and cook for an additional 1-2 minutes.
Serve with cooked rice or rice noodles.
Optionally top with sesame seeds and crushed red pepper flakes.
Try these other gluten free Chinese recipes, made in under 30 minutes!
20 Minute Kung Pao Chicken
Ingredients
- 2 tbsp sriracha
- 2 tbsp soy sauce, tamari for gluten free
- 2 tbsp balsamic vinegar
- 2 tbsp mirin
- 2 tbsp sweet chili sauce
- 1 tsp fresh ginger, grated
- 1 lb boneless, skinless chicken breast, cubed
- 1 tbsp cornstarch
- 2 tbsp sesame oil
- 4 small Thai chilies, chopped – or ½ tsp red pepper flakes
- 3 cloves garlic, minced
- 4 scallions, cut into ½-inch pieces
- ½ cup snap peas
- ½ cup carrots, sliced
- ¼ cup roasted peanuts
For Serving
- cooked rice or rice noodles
Instructions
- Whisk the sriracha, soy sauce, vinegar, mirin, sweet chili sauce and ginger together in a small bowl.
- Toss the chicken with the cornstarch. Set aside.
- Add the sesame oil to a large skillet, or wok, over high heat.
- Once the oil is hot, add the thai chilies, stir fry for 1 minute.
- Add the garlic, stir fry for an additional minute.
- Add the scallions, snap peas and carrots, stir fry 2-3 minutes.
- Add the chicken and stir fry 3-4 minutes.
- Pour the sauce into the stir fry and toss to coat all of the ingredients.
- Add the roasted peanuts and cook for an additional 1-2 minutes.
- Serve with cooked rice or rice noodles.
- Optionally top with sesame seeds and crushed red pepper flakes.
Notes
Nutrition Facts
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