---
title: Kung Pao Chicken
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/kung-pao-chicken-618be51233a0156ac0240cc7}
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Soy, Wheat, Sesame, Peanuts, Milk]
tags: [Spicy, Quick, Weeknight, Dinner]
rating: 4.5
rating_count: 10300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the authentic taste, with some finding it better than takeout
  - theme: Ease of prep
    text: Quick and easy to make, a great weeknight meal
image: "https://images.recipes.furrysalamander.com/kung-pao-chicken.avif"
---
In a #small pot{}, combine @jasmine rice{¾%cup}, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce. Core, deseed, and dice @bell pepper{1%unit} into ½-inch pieces. Trim @scallions{2%unit}, then cut crosswise into ¾-inch pieces. Peel and mince @garlic{2%cloves}. In a #small bowl{}, whisk together half the @rice wine vinegar{1%tbsp}, half the @szechuan paste{2%tsp}, 2½ tbsp @sweet soy glaze{2½%tbsp}, 2 tsp @cornstarch{4%tsp}, 2½ tsp @sugar{2½%tsp}, and ¾ cup water. Set aside.

Heat a large, dry pan over medium-high heat. Add @peanuts{½%cup} and cook, stirring often, until golden brown and toasted ~{3%minutes}. Transfer to a second #small bowl{}; set aside. Heat a drizzle of @cooking oil{2%tbsp} in same pan over medium-high heat. Add bell pepper; season with salt and pepper. Cook, stirring, until browned and just tender ~{4%minutes}. Add scallions; cook until softened ~{1%minute} more. Transfer to a third #small bowl{}; set aside.

Meanwhile, pat @chicken breast strips{8%oz} dry with paper towels. Place in a #medium bowl{} and season with salt and pepper. Toss with remaining cornstarch until thoroughly coated. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, undisturbed, until browned ~{3%minutes}. Stir and continue cooking until chicken is cooked through ~{1%minute} more.

Return veggies to pan with chicken. Add garlic and cook until fragrant ~{30%seconds}. Add sweet Szechuan sauce; cook, stirring, until sauce has thickened ~{1%minute} more. Remove pan from heat. Stir in peanuts, 1 tbsp @butter{2%tbsp}, and @chili flakes{¼%tsp} to taste. TIP: If sauce seems too thick, stir in a splash of water.

Fluff rice with a fork; stir in 1 tbsp butter and season with salt to taste. Divide rice between bowls. Mound kung pao chicken to the side. Garnish chicken with any remaining chili flakes to taste and serve.