Rating: 4.5 stars 4.2
1444 Ratings
  • 5 star values: 781
  • 4 star values: 426
  • 3 star values: 141
  • 2 star values: 63
  • 1 star values: 33

This spicy kung pao chicken is similar to what is served in Chinese restaurants. It's easy to make, and you can be as creative with the measurements as you want. The sauce reduces until nice and thick. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Recipe Summary

30 mins
30 mins
30 mins
1 hr 30 mins


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine water and cornstarch in cup. Set aside.

  • Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon cornstarch/water mixture in large glass bowl. Add chicken pieces and toss to coat. Cover dish and refrigerate for about 30 minutes.

  • Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and remaining cornstarch/water mixture in a medium bowl. Whisk in chile paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.

  • Transfer water chestnut mixture to a medium skillet. Heat slowly over medium heat until aromatic.

  • Meanwhile, remove chicken from marinade. Add to a large skillet and cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.

  • Combine water chestnut mixture and sautéed chicken together in one skillet. Adjust heat and simmer together until sauce thickens.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

437 calories; protein 34.4g; carbohydrates 25.3g; fat 23.3g; cholesterol 65.9mg; sodium 595.6mg. Full Nutrition