Kung Pao Chicken

Kung Pao Chicken

The Chinese restaurant favorite brought to life in your own home. It’s easy when you use our Kung Pao sauce and so delicious you’ll impress your family and friends.

  • 1/3 cup Annie Chun's Kung Pao Sauce
  • 2 TBSP vegetable oil, divided
  • 1 lb boneless, skinless chicken cut into 1 inch cubes
  • 1/2 cup diced onion
  • 1/3 cup water chestnuts
  • 2 - 3 dried red chili (or ½ tsp chile powder)
  • 1/4 cup roasted peanuts
  • 1 chopped green onion


  1. Heat 1 TBSP oil in wok (or skillet) over high heat. 
  2. Stir fry chicken until meat is cooked; set aside. 
  3. Add remaining TBSP of oil to wok then add onion and water chestnuts; cook until fragrant. 
  4. Add cooked chicken, chili, peanuts, and sauce. 
  5. Mix until heated through.
  6. Garnish with green onion.
  7. Serve alongside Annie Chun's Sticky White Rice or Sprouted Brown Rice.