Kung Pao Chicken

For years now, one of my kids’ favorite dinners is chicken in brown sauce served over rice. But now that they are getting a little bit older and their tastes are becoming more grown-up, I wanted to see how they felt if I kicked up the spice-factor in the sauce by adding in minced ginger and a taste of Sriracha- and they loved it! Here’s my recipe for Kung Pao Chicken!

This Kung Pao Chicken recipe is an easy weeknight meal that your kids will love! With a delicious sauce that gets its kick from minced ginger and a touch of Sriracha- it's sure to become a family favorite!

How to Make Kung Pao Chicken

I like to cut my boneless, skinless chicken breast into bite-size pieces using kitchen scissors, which makes it easy to pick up bite-sized pieces with chopsticks to eat!

Next I prepare the marinade, pour it over the chicken and allow to sit for at least 30 minutes in the fridge.

About 20 minutes before dinnertime, I lightly brown the chicken in batches in a wok or a large rimmed pan, removing the chicken once it’s browned. Into the same pan- I add all of the sauce ingredients and allow it to simmer until thickened and bubbling.

This Kung Pao Chicken recipe is an easy weeknight meal that your kids will love! With a delicious sauce that gets its kick from minced ginger and a touch of Sriracha- it's sure to become a family favorite!

Then add in your browned chicken and stir well to coat in the sauce- cooking for another 5-10 minutes until the chicken is cooked through.

Serve the Kung Pao Chicken over a small bed of white or brown rice and spoon the sauce on top. My family loves to serve this dish with a side of edamame- it’s so good!

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Kung Pao Chicken Recipe

Kung Pao Chicken

This Kung Pao Chicken recipe is an easy weeknight meal that your kids will love! With a delicious sauce that gets its kick from minced ginger and a touch of Sriracha- it’s sure to become a family favorite!

Author:

Ingredients

For the Marinade

  • 3 Tablespoons of soy sauce
  • 3 Tablespoons of rice wine
  • 1½ teaspoons cornstarch
  • 1½ teaspoons of sesame oil
  • 2 packages of boneless, skinless chicken breasts (thin sliced)

For the Chicken Sauce

  • ¾ cups of chicken broth
  • 3 Tablespoons of sugar
  • 3½ Tablespoons of soy sauce
  • 3 Tablespoons of rice wine
  • 1½ Tablespoons of Worcestershire Sauce
  • 2½ teaspoons cornstarch
  • 1½ teaspoons of sesame oil
  • 3 Tablespoons of minced fresh ginger
  • 2 Tablespoons of minced garlic
  • ½ teaspoon Sriracha sauce

Instructions

  1. Cut the chicken breasts into bite-size pieces using kitchen scissors. Mix together the marinade ingredients and pour over the chicken. Use a spoon to turn the chicken and thoroughly coat in the marinade. Allow to marinate for at least 30 minutes in the fridge.
  2. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the chicken pieces, creating one layer across the bottom of the skillet, and cook until nicely browned on either side- about 5 minutes. Remove the browned chicken from the pan, and continue to brown the chicken in batches until complete.
  3. Combine all of the sauce ingredients and whisk together in the same skillet you used to brown the chicken, Cook for one minute until it begins to thicken. Then add in your browned chicken and stir well to coat in the sauce.
  4. Allow to simmer for 5-8 minutes until the chicken is thoroughly cooked through. Serve the Kung Pao Chicken over a small bed of white or brown rice and spoon the sauce on top.

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