Kung Pao Chicken

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Kung Pao Chicken

  • Author: Kimberly




  • 3 T Low Sodium Soy Sauce
  • 4 tsp. Rice Wine Vinegar
  • 1 tsp. Pinehurst Olive Oil Co. Sesame Oil
  • 2 tsp. cornstarch


  • 1.5 lbs. Chicken Breast, Cubed
  • 2 T Pinehurst Olive Oil Co. Honey Ginger Balsamic
  • 2 T Low Sodium Soy Sauce
  • 1 T Hot Pepper Paste
  • 1 T Hoisin Sauce
  • 1 T Pinehurst Olive Oil Co. Sesame Oil
  • 2 tsp. Dees Bees Honey (Local Honey Sold in Store!)
  • 1 tsp. Cornstarch
  • 1 tsp. Ground Sichuan Pepper
  • 1 T Pinehurst Olive Oil Co. Sesame Oil
  • 10 dried Red Chilies
  • 3 Diced Green Onions
  • ½ Green Pepper, chopped
  • ½ Red Pepper, chopped
  • 5 Cloves of Garlic, Minced
  • 1 tsp. grated Ginger
  • 1/3 cup Roasted Peanuts


  1. Add the cubed chicken breast and the marinade ingredients to a large Zip Lock bag. Combine and evenly coat. Make sure to marinade at least an hour, or overnight in the refrigerator for best results!
  2. When ready to start cooking, remove the chicken from the fridge and start to make the sauce. In a mixing bowl, combine the Honey Ginger Balsamic Vinegar, soy sauce, hot pepper paste, hoisin sauce, Sesame Oil, honey, cornstarch, and Sichuan pepper. Stir together and taste, adjust any ingredients as needed. Set aside.
  3. Heat a skillet over medium-high heat with 1 T Sesame Oil. When warm, add the dried chilies and stir fry for about 1-2 minutes, until fragrant. Add the marinated chicken and stir fry until no longer pink, about 3-5 minutes.
  4. Now, add the green onions, bell peppers, garlic and ginger. Mixing together and cooking about 2-3 minutes.
  5. Pour in the sauce and coat everything evenly. Cook an additional 3-4 minutes or until chicken is completely cooked through. Add the peanuts and cook 1-2 minutes. Remove from heat and transfer to a serving plate to stop cooking.
  6. Serve with a garnish of green onions and extra peanuts if desired. Add over rice for a delicious meal! Enjoy!

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