Easy Kung Pao Chicken

We are the queens of stir fry and you are going to love our simple Kung Pao Chicken recipe! It’s made with just 10 simple ingredients and in less than 30-minutes!

Prep: 10 minutesCook: 15 minutesTotal: 20 minutes
Fat 11 Carbs 20 Protein 34
Yield 4 1x


Kung Pao Sauce

  • 1 tablespoon minced garlic
  • 1/4 soy sauce or tamari (for gluten-free variation)
  • 1 teaspoon sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon chili garlic paste
  • 2 tablespoons honey (or more, to taste)

Kung Pao Chicken

  • 1 lb. boneless skinless chicken breast
  • pinch of salt
  • 1/8 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 lb. fresh green beans, ends trimmed
  • corn starch slurry: 2 teaspoons cornstarch + 1 tablespoon warm water

Optional toppings

  • sesame seeds
  • peanuts


  1. First, prepare kung pao sauce. Mix together minced garlic, soy sauce, sesame oil, sriracha, chili garlic paste, and honey. Set aside. Then, create a corn starch slurry by whisking together cornstarch and warm water. Whisk until the corn starch has dissolved and set aside.
  2. Next, prepare chicken breast by thinly slicing it into bite-sized pieces. We like to cut ours extra thin so it ends up like take-out style kung pao chicken.
  3. Heat 1 tablespoon of olive oil (or more, if needed) in a large frying pan over medium/high heat. When the olive oil is fragrant, add diced chicken and season with salt and pepper. Saute for 3-4 minutes to partially cook it. Then, remove from heat and set aside.
  4. Add another tablespoon of olive oil to the pan and then add green beans. Saute for 3-4 minutes on medium/high heat. Once green beans are partially cooked, add chicken back in and mix.
  5. Place the lid on the skillet and let steam for 2-3 minutes. You can add a tablespoon or two of water to help this process if needed. Steaming will really help cook the green beans and ensure that the chicken is fully cooked.
  6. Remove the lid and mix. Then, scoot chicken and green beans to one side of the pan and add the sauce to the other. Bring to a simmer. Once simmering, add in corn starch slurry and continue whisking until sauce has thickened.
  7. Finally, mix kung pao sauce with the veggies and chicken until everything is fully coated.
  8. Serve kung pao chicken over your favorite grain with sesame seeds and peanuts.

Tips & Notes

  • heat: this recipe has been edited to be a bit milder in spice. If you’d like to up the heat, double the sriracha or chili paste.
  • nutrition information does not include rice.
  • This recipe was slightly updated on March 29, 2020. We reduced the sesame oil along with making it a little less spicy. Otherwise, it’s the same! Get the original recipe HERE.
  • Photos were updated for this recipe on February 19, 2021. 

Watch It

Nutrition Facts

Serving Size: 1/4 Calories: 282 Sugar: 13 Fat: 11 Carbohydrates: 20 Fiber: 3 Protein: 34
Author: Lee FunkeCategory: Stir FryMethod: Stove-TopCuisine: AsianDiet: Gluten Free

Keywords: kung pao chicken

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