This Kung Pao Chicken is quick and easy to make from scratch at home! This chicken stir fry with peppers and spicy sauce is so much better than takeout!
Cut the chicken into bite-size pieces. Place it in a bowl and add vinegar, soy sauce and cornstarch. Stir to coat.
Heat up oil in a large pan, over medium heat. The pan has to be hot or otherwise, you will be boiling the chicken in its juices and browning it.
Add chicken to pan and cook until no longer pink. Stir often. Remove from pan and set aside.
Add peppers, ginger, and garlic to the pan. Saute until fragrant and slightly softened about 4 to 5 minutes.
Mix sauce ingredients in a bowl.
Return chicken to pan. Pour sauce over everything and stir. Cook until thickened. Add water if the sauce is too thick to your likings.
Serve over rice or noodles.
Notes
Stir-fries cook very quickly so it is helpful to get all of the ingredients ready and near your cooking space. Chop veggies and the chicken. Stir sauce ingredients and set aside.
I always serve it with rice but noodles work great too! You can also fill lettuce leaves with the chicken mixture.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.