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Kung Pao Chicken with Jasmine Rice
A 28-minute Chinese dinner for 4 — 630 calories per serving.
per serving, estimated
A fiery Sichuan-style stir-fry of tender chicken, dried chilies, and roasted peanuts tossed in a bold sweet-savory sauce, served over fluffy jasmine rice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Kung Pao Chicken
- 1¾ pounds boneless skinless chicken thighs (cut into 3/4-inch pieces)
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon Shaoxing rice wine (for marinade)
- 2 tablespoons cornstarch (divided)
- 1 teaspoon sesame oil (for marinade)
- 3 tablespoons soy sauce (for sauce)
- 1 tablespoon Shaoxing rice wine (for sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons sugar
- 1 tablespoon chili garlic sauce
- ¼ cup water
- 3 tablespoons vegetable oil (such as vegetable or canola oil)
- 10 dried red chilies (stems trimmed, seeds shaken out for less heat)
- 1 teaspoon Sichuan peppercorns (lightly crushed)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (peeled and minced)
- 4 scallions (cut into 1-inch pieces, whites and greens separated)
- ½ cup roasted peanuts
Steamed Jasmine Ricebase
- 2 microwavable jasmine rice pouches (such as Ben's Original or similar, ~8.5 oz each)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Kung Pao Chicken
- Cut 1¾ lb boneless skinless chicken thighs into ¾-inch pieces and toss with 2 tablespoons soy sauce, 1 tablespoon Shaoxing rice wine, 1 tablespoon cornstarch, and 1 teaspoon sesame oil; let sit while you prep the rest. 8 min
- Whisk together 3 tablespoons soy sauce, 1 tablespoon Shaoxing rice wine, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 2 teaspoons sugar, 1 tablespoon chili garlic sauce, ¼ cup water, and the remaining 1 tablespoon cornstarch in a small bowl to form the sauce. 3 min
- Trim the stems from 10 dried red chilies and shake out the seeds; mince 4 garlic cloves and 1 tablespoon fresh ginger; cut 4 scallions into 1-inch pieces, keeping whites and greens separated. 5 min
- Timing-sensitive step. Heat 2 tablespoons neutral oil in a wok or large skillet over high heat until shimmering, add the marinated chicken in a single layer, and sear undisturbed for 2 minutes, then stir-fry 1 minute more until cooked through and lightly charred; transfer to a plate. 3 min
- Timing-sensitive step. Add the remaining 1 tablespoon neutral oil to the wok over medium-high heat, add the dried chilies and 1 teaspoon lightly crushed Sichuan peppercorns, and stir-fry for 30–45 seconds until fragrant and the chilies begin to darken. 2 min
- Timing-sensitive step. Add the garlic, ginger, and scallion whites and stir-fry for 30 seconds, then return the chicken to the wok, pour in the sauce, and toss everything together over high heat for 1½–2 minutes until the sauce thickens and coats the chicken. 4 min
- Remove from heat, fold in ½ cup roasted peanuts and the scallion greens, and serve immediately. 2 min
Steamed Jasmine Ricebase
- Microwave both 8.5 oz jasmine rice pouches according to package directions, about 90 seconds each. 2 min
- Tear open the pouches, fluff the rice, and divide evenly among 4 bowls as the base for the Kung Pao Chicken.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.