Easy Kung Pao Chicken

5 from 1 vote

Skip takeout and make Kung Pao Chicken at home! This easy, spicy and salty dish will be ready in just 30 minutes!

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

To a small bowl, add the soy sauce, chicken broth, mirin, and sambal oelek and stir together. Set aside.
¼ cup low sodium soy sauce, ¼ cup low sodium chicken broth, 2 Tablespoons mirin, 2 teaspoons sambal oelek

To a large skillet over medium high heat, add the olive oil.
1 Tablespoon olive oil
Once warm, add in the chopped zucchini and bell peppers. Cook for 2 minutes while stirring frequently.
½ medium zucchini, ½ large red bell pepper, ½ large green bell pepper
Add in the chopped garlic & dried chiles. Stir and continue cooking for 2 minutes.
2 garlic cloves, 2 dried red chilies
Pour in the frozen CHEF’S CRAFT® Grilled Chicken Breast Chunks. Cook for 6 minutes while stirring. Then cover and continue to cook for an additional 3 minutes until heated through (to 145 degrees) and the veggies are tender.
1 lb grilled chicken breast chunks
Pour in the prepared sauce and peanuts and stir.
¼ cup dry roasted peanuts
In a small bowl, make a slurry by whisking together 1 teaspoon cornstarch with 1 teaspoon of rice wine vinegar. Pour into the sauce.
1 teaspoon corn starch
Let the sauce simmer for a couple of minutes to thicken then serve over rice or noodles.
1 teaspoon rice wine vinegar

If you don't like zucchini, snap peas, baby corn, or additional bell peppers may be used. Vegetables help neutralize the heat.
If you don't have sambal oelek, Sriracha may be used.
If you don't have mirin, dry sherry may be used.
If you want more heat, increase the amount of diced dried chilies.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze in freezer bags for up to 3 months.