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Meat, East Asian

Kung Pao chicken with white rice

Kung Pao chicken is a Sichuan stir fry with peanuts, served with white rice, for 4 people in 35 minutes. It's an easy recipe, at €3.10 per serving, that balances sweet, salty and mild heat thanks to dried chiles infused in the oil. The key to success is searing the chicken in small batches and adding the peanuts at the very end so they stay crunchy.

Tonight we're heading to Sichuan with a Kung Pao chicken and crunchy peanuts, sweet, spicy and super quick.

Kung Pao chicken with white rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Kung Pao chicken plays on contrast, tender chicken coated in cornstarch, crunchy bell pepper and peanuts, and a gentle bite from dried chiles that flavor the oil without turning the dish into a fireball. The sauce is sweet, salty and tangy all at once, coating every bite without weighing it down. It's a dish that moves fast, both on the stove and on the plate.

This is the kind of recipe you pull out on a weeknight when you want something good without spending the evening cooking, and it's also a great way to introduce the whole family to Sichuan flavors. Kids who don't like heat can just eat around the whole chiles, while the curious ones can try a bite. Mon Chou walks you through it step by step for a result as good as takeout.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Pantry

  • Roasted unsalted peanuts 80 g
  • Dried chilesoften in the pantry 4
  • Soy sauceoften in the pantry 3 tbsp
  • Red wine vinegaroften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Red bell pepper 1
  • Scallions 4
  • Garlic 3 cloves
  • Grated fresh ginger 1 tbsp

Allergens Peanuts, Soy, Gluten

The step by step recipe

  1. Cut the chicken into 2 cm cubes and toss it with 1 tbsp of soy sauce and the cornstarch. 10 min

    The cornstarch forms a thin coating that keeps the chicken tender despite the high heat of the wok.

  2. In a bowl, mix the remaining soy sauce, vinegar, sugar and 3 tbsp of water.

    Chinese black vinegar is ideal, but red wine vinegar with a pinch of extra sugar comes very close.

  3. Cook the rice in a large pot of salted water, then drain it. 11 min

    Drain it well and keep it covered, it finishes steaming while you stir fry the chicken.

  4. Heat the oil over high heat and sear the chicken in small batches, then set it aside. 4 min

    Don't overcrowd the pan, or the chicken will release water and simmer instead of browning.

  5. Stir fry the chiles, garlic and ginger for 30 seconds, add the diced bell pepper and scallions, return the chicken to the pan, pour in the sauce and finish with the peanuts. 4 min

    Add the peanuts last, off the heat if possible, so they keep their crunch.

Our tips to get it right

  • Chop all the vegetables and mix the sauce before you turn on the heat, because stir frying moves fast and leaves no time to improvise.
  • Use a hot pan or wok and don't crowd the chicken, otherwise it steams in its own juices instead of browning.
  • Taste the sauce before pouring it in and adjust the sugar or vinegar to your liking, since the sweet and tangy balance makes all the difference.

The variations

  • Swap the chicken for peeled shrimp, added at the very end since they cook in just two minutes.
  • For a vegetarian version, replace the chicken with firm tofu cut into cubes and seared the same way.
  • For kids sensitive to spice, remove the dried chiles before serving instead of leaving them in the dish.

What to serve it with

  • Steamed or fried rice
  • Green tea or jasmine tea
  • Crisp cucumber salad on the side

Storage

Kung Pao chicken keeps for 2 to 3 days in the fridge in an airtight container. It freezes well without the peanuts, which would lose their crunch, so add fresh ones when reheating. Reheat it in a hot pan for a few minutes so it doesn't release too much water.

Questions about this dish

Can I use a different nut instead of peanuts?

Yes, toasted cashews work great and give the same crunch. Avoid overly sweet nuts, which would throw off the sauce's balance.

Do I actually have to eat the whole dried chiles?

No, they're mainly there to flavor the cooking oil. Only those who enjoy heat bite into them, everyone else can just leave them on the plate.

Can I make the sauce ahead of time?

Yes, you can mix the sauce the night before and keep it in the fridge in a sealed jar. This saves time on the night you cook.

What vinegar can I use if I don't have red wine vinegar?

Cider vinegar works well too, in the same amount. The result will be slightly milder than the original made with Chinese black vinegar.

How long does it take to make a Kung Pao chicken with white rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Kung Pao chicken with white rice?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Kung Pao chicken with white rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains peanuts, soy, gluten. Always check the labels of the products you buy.

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