Lady Behind The Curtain - Easy Kung Pao Chicken

Easy to make with tons of spicy flavor.  Don’t like spicy foods?  Just adjust how much chili paste you put in.  I’m a wimp when it comes to spicy foods.  This was just the right amount of heat for me.

Easy Kung Pao Chicken Recipe (serves 4)


2 tablespoons sesame oil

1 cup onion , chopped

2 garlic cloves, minced

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

3/4 cup water

3 tablespoons soy sauce

2 teaspoons cornstarch

1 teaspoon brown sugar

1/2 teaspoon bottled minced ginger

1/2 teaspoon chili paste

1 cup thinly sliced red bell pepper (about 1 large pepper)

1 cup snow peas, trimmed

peanuts, garnish


Heat sesame oil in a large skillet over medium-high heat.  Add onion to pan; saute 3 minutes or until softened.  Add garlic; saute 30 seconds, stirring constantly.  Add chicken; saute 3 minutes or until chicken begins to brown.

Combine 3/4 cup water and the next 5 ingredients. (through chili paste), stirring with a whisk until sugar dissolves.  Add water mixture to pan; bring to a boil.  Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.  Sprinkle with nuts.

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Easy Kung Pao Chicken — 8 Comments

  1. Your Kung Pao Chicken recipe looks awesome. I can’t wait to try it. Great photos! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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