Kung Pao Chicken with Peanuts for Western Grocery Kitchens
Cook a family-friendly kung pao chicken with peanuts, bell pepper, soy sauce, rice vinegar, garlic, ginger, and optional chili crisp.
chicken, high-protein, takeout-style, one-pan
Cut chicken into bite-size pieces and toss with soy sauce, cornstarch, and a small spoon of oil.
Stir soy sauce, vinegar, sugar, a splash of water, and chili crisp if using.
Cook chicken until browned, add bell pepper, garlic, and ginger, then pour in sauce and toss with peanuts and green onion.
Roasted unsalted peanuts are easiest to control because soy sauce already adds salt.
Bell pepper replaces dried chilies for a milder family-friendly version.
Use cashews if peanuts are unavailable or unsuitable.
Use chicken thigh for juicier pieces or firm tofu for a meat-free version.
Use white wine vinegar or apple cider vinegar if rice vinegar is unavailable.
Chicken: Chicken thigh, Chicken breast, Firm tofu. Cut pieces evenly so they brown before the sauce thickens.
Peanuts: Cashews, Roasted almonds, Skip for a nut-free version. Use unsalted nuts if possible because soy sauce already adds salt.
Rice vinegar: White wine vinegar, Apple cider vinegar, Black vinegar. Black vinegar gives a deeper flavor if you have it, but rice vinegar is easier to find.
No. It is mild by default and uses optional chili crisp so heat can be adjusted at the table.
Can I make kung pao chicken without dried chilies?
Yes. Bell pepper and optional chili crisp give an accessible home-kitchen version without dried chilies.
What should I serve with kung pao chicken?
Serve it with plain rice, garlic ginger fried rice, cucumber salad, or vinegar potato shreds.