20 Minute Kung Pao Chicken Stir Fry

Quick & easy Kung Pao Chicken is on the table in 20 minutes! This popular takeout dish is even better-tasting at home.

Course Dinner, Main Dish
Cuisine Chinese
Keyword Kung Pao Chicken
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4
Author LeelaLicious


  • 1 lb chicken breast cubed
  • 2 tablespoons oil
  • 1 onion chopped
  • 2 teaspoons ginger grated
  • 2 garlic cloves minced
  • 1/4 cup soy sauce Tamari for gluten-free
  • 1/4 cup water
  • 1 tablespoon Sriracha hot sauce more to taste
  • 2 teaspoons corn starch or tapioca starch
  • 2 bell peppers red + yellow, sliced
  • 1/4 cup peanuts roasted
  • sesame + green onions for sprinkling


  1. Heat 1 tablespoon oil in a frying pan to high heat. Stir-fry the chicken quickly for a few minutes (until just done - don't overcook). Place on a plate and set aside.
  2. Fry the onion, garlic, ginger in another tablespoon of oil for 2 minutes.
  3. In a small bowl combine soy sauce, water, Sriracha and cornstarch until smooth.
  4. Add the sliced peppers and peanuts to the pan and cook until the peppers are tender-firm for 3 minutes.
  5. Add the sauce mix and chicken back into the pan and cook for 2 more minutes.
  6. Serve with steamed rice and sprinkle with sesame and sliced green onions.