Go Back
+ servings

Kung Pao Chicken

Skip the pricey restaurant meal and make this homemade Kung Pao Chicken instead!
Prep Time10 minutes
Cook Time20 minutes
Servings - 4 servings


  • 2 large boneless chicken breasts
  • 1 Tbsp canola oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 8 oz can water chestnuts, drained well
  • 17 oz jar Kung Pao sauce
  • 1 Tbsp cornstarch, optional
  • Garnish: sliced green onions and/or chopped peanuts
  • Side idea: frozen eggrolls
  • Side idea: white sticky rice
  • 1 gallon size baggie


  • Cut the chicken breasts into bite-size pieces.
  • Seed and dice the red and green bell peppers.
  • In a large skillet, add the canola oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red and green bell peppers, drained water chestnuts and Kung Pao sauce. Bring to bubbling over medium high heat, then reduce to low and simmer 8 to 10 minutes, or until chicken is cooked through. OPTIONAL: If you need to thicken the sauce, make a slurry with the cornstarch and equal parts water and stir it into the sauce. Let simmer 2 more minutes and let sauce thicken. Garnish with sliced green onions and/or chopped peanuts.
  • Cook the eggrolls, as directed.
  • Cook the white rice, as directed.
  • Serve Kung Pao Chicken with eggrolls and rice.