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Kung Pao Chicken

Image for Kung Pao Chicken


Serves 4


Prep Time

15 minutes


Cook Time

25 minutes


Total Time

40 minutes

kikkoman products used:


For Kung Pao Marinade/Sauce
½ cup chicken stock
⅓ cup Kikkoman® Soy Sauce
¼ cup Kikkoman® Rice Vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoon brown sugar
2 teaspoons cornstarch

For Kung Pao Chicken
1 ½ lbs. boneless skinless chicken thighs
2 tablespoons + 2 tablespoons vegetable oil, divided
1 small zucchini, sliced into half moons
1 red bell pepper, chopped
½ cup coarsely chopped green onion
8-10 dried red chilies, stems removed
⅓ cup roasted peanuts

For Serving
4 cups cooked rice


  1. Whisk together ingredients for sauce in a small bowl until cornstarch is dissolved. Slice chicken thighs into bite-sized pieces and trim off excess fat. Place chicken in a medium bowl and cover with ¼ cup of sauce. Allow to marinate for 10 minutes at room temperature.
  2. Heat 2 tablespoons of oil over medium-high heat in a large non-stick skillet for 2 minutes. Drain marinade from chicken and add chicken pieces to hot pan. Brown for 8 minutes, stirring occasionally. Transfer chicken to a bowl and discard liquid from pan.  Carefully wipe pan dry with paper towel. Note: Chicken does not have to be fully cooked at this point.
  3. Reduce heat to medium and add remaining 2 tablespoons of oil to pan. Add zucchini, bell pepper, onion and chiles to pan and sauté for 5 minutes.
  4. Return chicken to pan and pour sauce over chicken and vegetables. Stir. Bring to a simmer and reduce heat to low. Simmer for 8-10 minutes, until sauce thickens and chicken is cooked through. Stir in peanuts during the last 2 minutes of cooking. Serve Kung Pao chicken hot with rice.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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