Kung Pao Chicken

Wear rubber gloves when handling chiles! Their heat, though excellent in this Chinese favorite, can transfer to your fingers and make wiping your eyes or nose a painful experience.

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kung pao chicken recipe
Ryan Szulc

Nutritional Bonus: Kung pao isn’t always served with rice, but by including the long-grain brown variety we call for here, the dish becomes an incredible source of manganese. In fact, a single serving provides over 100% of your daily recommended intake. This essential trace mineral supports healthy nerve function, helps with blood sugar balance and is critical for metabolism of carbohydrates and fat.

Prep Time
40 min
Cook Time
10 min
50 min


  • 1 cup long-grain brown rice
  • 3 tbsp low-sodium soy sauce, divided
  • 1 tsp aji mirin (Japanese rice wine)
  • 12 oz boneless, skinless chicken breasts, cut into 3/4-inch dice
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup Chinese black vinegar or balsamic vinegar
  • 4 1/4 tsp arrowroot
  • 1 tsp organic evaporated cane juice
  • 1 tsp toasted sesame oil
  • 1 tbsp peanut, safflower or sunflower oil
  • 6 to 10 small dried red chiles (preferably Szechuan chiles), halved crosswise and seeded
  • 2 tsp whole Szechuan peppercorns
  • 1 large red bell pepper, cut into
  • 3/4-inch dice
  • 6 scallions, white and light green parts only, cut into 3/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 tbsp roasted unsalted peanuts


  1. Prepare rice according to package directions.
  2. Meanwhile, in a medium bowl, combine 1 tbsp soy sauce and aji mirin. Stir in chicken and set aside at room temperature.
  3. In a small bowl, combine broth, vinegar, 2 tbsp water, arrowroot, cane juice, sesame oil and remaining 2 tbsp soy sauce. Set aside.
  4. When rice is about 10 minutes from being done, heat peanut oil in a large wok or skillet on high. Add chiles and peppercorns and cook, stirring almost constantly, until fragrant, about 1 minute. Add chicken mixture, spreading chicken in a single layer in wok, and cook undisturbed for 1 minute. Then stir chicken constantly for 1 minute.
  5. Add bell pepper, scallions, garlic and ginger and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in peanuts. Serve chicken mixture over rice, dividing evenly.

Nutrition Information

  • Serving Size 1 cup chicken mixture and 3/4 cup rice
  • Calories 410
  • Carbohydrate Content 51 g
  • Cholesterol Content 51 mg
  • Fat Content 9 g
  • Fiber Content 4 g
  • Protein Content 27 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 372 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 51 g

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