When you want a classic Chinese takeout dish, nothing beats a hearty Kung Pao Chicken. Made from tender chicken breast, crunchy bell peppers, zucchini slices, and crushed peanuts, this dish is packed with flavor, color, texture, and heat, making it satisfying to every palate. This is my Healthier Kung Pao Chicken, made with better-for-you ingredients. It comes together in just 20 minutes, and is the perfect restaurant-quality meal made in a pinch!.
If you’ve ever found yourself staring at the fridge for hours, wondering, “what should I make for dinner tonight?” then friends, this is the recipe for you. I don’t know about you, but Chinese takeout has a special place in my heart. It’s delicious, it’s flavorful, it’s filling, and it’s something that my whole family enjoys, which makes it a win in my book! However, with food prices at an all-time high, ordering takeout everyday simple isn’t an option. Which means, I love finding ways to make our favorite dishes, at home, for cheaper, and with better-for-you ingredients. I mean truly, is there anything better than that?!.
On my Instagram this past month, I’ve been sharing so many fun new recipes for my new series, “Dinner in Twenty. “In this series, I’ve shown you how to make dinners that look like they came from a restaurant with very little work and in just 20 minutes.” That’s faster than you can order takeout! From my Lemon Garlic Teriyaki Chicken to my Cashew Chicken and Broccoli, all of these recipes are perfect for throwing together on those nights where you just can’t figure out what to make for dinner. And as a bonus? They’ll be so good, you’ll want to make them again and again!.
Kung Pao chicken is a classic Chinese dish that has become popular worldwide. It features tender chicken peanuts and an array of colorful vegetables in a sweet, spicy, and savory sauce. But what exactly are the vegetable ingredients that give this dish its signature look and taste?
This article will talk about the vegetables that are most often used in real Kung Pao chicken recipes. We’ll also talk about why these vegetables are added and how they make the dish better.
The Origins and Evolution of Kung Pao Chicken
In the 1800s, Kung Pao chicken was created in Sichuan province, China. It was named for Ding Baozhen, who was a governor and general in the same area and whose title was Gōng Bǎo (帟係).
The original Kung Pao dish used chicken, peanuts, Sichuan peppercorns, green onions, and dried red chili peppers. Over time, the recipe evolved with the addition of other local vegetables.
Today, the most popular variations also include:
- Bell peppers
- Water chestnuts
- Zucchini
- Bamboo shoots
- Baby corn
- Mushrooms
These extra vegetables provide texture, color, flavor, and nutrients to balance the spices and chicken.
Why Are Vegetables Added to Kung Pao Chicken?
There are several reasons vegetables play an important role in Kung Pao chicken:
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Texture: The crunchy bell peppers, bamboo shoots, water chestnuts, and zucchini go well with the soft peanuts and tender chicken. This adds more depth.
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Color – Vibrant red, green, and orange vegetable pieces make the dish visually stunning.
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Flavor – Vegetables like bell peppers, onions, and mushrooms add sweet, aromatic notes that tone down the chili heat.
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Nutrition – Veggies provide essential vitamins, minerals, and fiber. This balances the high calorie and sodium content from the chicken, oil, and sauce.
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Bulk – Extra vegetables bulk up the dish to make it more filling and substantial. They also help stretch costly ingredients like chicken.
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Authenticity – Local Sichuan vegetables are used to maintain the dish’s original regional flair.
Common Vegetables in Kung Pao Chicken Recipes
Here are some of the most popular veggies that show up in Kung Pao chicken recipes:
Bell Peppers
In Kung Pao chicken, bell peppers are the most common vegetable. The crisp, juicy slices provide bursts of flavor. Pieces of red, yellow, orange, and green bell pepper also make an eye-catching mix of colors.
Onions
Onions are another staple ingredient. They are either used as larger wedges or diced up into smaller pieces. Onions give a savory, aromatic base note.
Carrots
Shredded or julienned carrots add more crunchy texture. Their natural sweetness also balances out the heat.
Celery
Like carrots, celery provides crunch and a lighter flavor to complement the bolder seasonings. It is typically added in small amounts.
Mushrooms
Meaty mushrooms like shiitake or button mushrooms lend an earthy, umami taste. They also contribute fiber, vitamins, and minerals.
Baby Corn
Baby corn is a popular addition in Chinese cooking. The small, sweet corn kernels pair well with the sauce flavors.
Water Chestnuts
Water chestnuts are prized for their refreshing crispness and juicy crunch. They contrast nicely with the other ingredients.
Bamboo Shoots
Canned bamboo shoots are featured in many recipes. They have a distinctive crunchy texture and subtle sweet taste.
Zucchini
Zucchini makes for a lighter, healthier addition or substitute for bell peppers. It takes on the sauce flavor nicely.
Peas
Fresh or frozen peas bring vivid color and natural sweetness. They also mix well with the other crunchy components.
Broccoli
Some versions will also include small broccoli florets. They soak up sauce and provide vitamin C and fiber.
Tips for the Best Kung Pao Chicken Veggies
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Use a variety of colors for maximum eye appeal. Aim for at least 3-4 different veggies.
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Cut vegetables into uniform, bite-sized pieces so they cook evenly and combine well.
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Add veggies like bell peppers, carrots, and zucchini earlier since they take longer to soften.
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Save delicate greens like peas and baby corn for the end to retain texture and color.
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Adjust veggie amounts to preference. Add more for a lighter, veggie-loaded dish.
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Substitute ingredients like mushrooms, water chestnuts, or baby corn if something is unavailable.
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Briefly blanch crunchy veggies like carrots first to soften slightly before adding to the wok.
The Vegetable Star of Kung Pao Chicken
While Kung Pao chicken owes its name to Governor Ding Baozhen, the dish’s vibrant vegetable medley deserves some of the star credit too.
Crunchy, colorful veggies are what elevate Kung Pao chicken from a basic stir fry into the crave-worthy, world-famous Chinese classic that it is today. They add satisfying texture, bright nutrition, and most importantly, delicious flavor with every bite.
So next time you’re enjoying this Sichuan favorite, be sure to savor all the vegetable goodness mixed in with that spicy, chicken goodness.
What You Need to Make This Spicy, Saucy Chicken Dish
- Chicken Breast: For this recipe, boneless, skinless chicken breast works best.
- Olive Oil: I like to use olive oil, which is better for you, to cook the chicken and vegetables.
- Peppers, red: Peppers, red are an important part of Kung Pao Chicken and give the dish a bright and tasty taste.
- Zucchini: Roasted zucchini is an underrated vegetable, in my opinion. It gets nice and tender after being roasted, which goes well with the chicken.
- Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!.
- Peanuts: Seared and roasted peanuts give this dish a great nutty flavor that really makes it stand out.
- Dried Chilis: I love how spicy this dish is when dried chilies are added. But you can leave out the chilies or replace them with crushed red pepper flakes if you can’t handle the heat or want to make a milder version of this recipe.
- Green Onions: Any dish that tastes like Chinese takeout needs green onions, and this recipe is no different.
- Chicken Broth: I love use chicken broth instead of water as the base for this sauce. Chicken bone broth not only makes food taste better, but it can also add extra protein.
- Sugar-Free Soy Sauce: You can use coconut aminos instead of soy sauce if you want to make this recipe gluten-free. Otherwise, low sodium soy sauce works great, in this recipe.
- If you add hoisin sauce to this sauce, it makes it taste a little sweet and salty. If you’re gluten-free, make sure to use gluten-free hoisin sauce.
- The sauce is just the right amount of sweet with a little maple syrup instead of refined sugar.
- It gives food a sour taste, but remember that a little goes a long way!
- To get the right texture, you’ll need a thickening agent like arrowroot starch, cornstarch, or tapioca starch. A thick sauce is an important part of any restaurant-style recipe. Everyone above has tried this recipe and said that all three of those things work just as well.
- Crushed Red Pepper Flakes: I love adding crushed red pepper flakes to this sauce to make it a little spicier.
How to Make This Better-For-You Meal in 20 Minutes
To make this Kung Pao Chicken, start by preparing the sauce. Add all of the sauce ingredients to a medium-sized bowl or large measuring cup and whisk until they’re fully combined. Then, set it aside.
Prepare the chicken by patting it dry with a paper towel and slicing it into bite-sized cubes. Then, wash and chop the bell peppers and and zucchini and chop them into small pieces. Be sure to remove the seeds from the bell peppers.
Next, put two tablespoons of oil in a large skillet and heat it on medium-high heat. When the oil is hot, add the chicken and cook it for four minutes, until the outside is just barely done. It might still be pink on the inside, but that is okay – it will continue to cook later on. Remove the chicken from the pan and set it aside to rest. Then, add the remaining two tablespoons of oil to the same pan.
Add the chopped bell peppers and zucchini to the pan, alongside the garlic, peanuts, and chili peppers, if using. Sauté them for about 3 minutes. Then, pour in the sauce, and stir to coat well. Add the chicken back into the pan and stir to coat it in the sauce.
Then turn down the heat to low, cover the pan, and let it cook for 5 to 6 minutes, until the chicken is fully cooked. Once it’s done, remove it from the heat, serve over rice, and enjoy!.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
How to Make Authentic Kung Pao Chicken at Home
FAQ
What vegetables are good in kung pao?
A quick whisk of a few pantry items you probably already have is all it takes to make homemade kung pao sauce. And for healthy veggies, I like to use bell peppers, broccoli, and mushrooms, but the options are endless!.
What does kung pao chicken include?
Marinated chicken thighs, properly stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce make for the best takeout-style kung pao chicken. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.
What ingredients are in Kung Po?
Versions commonly found in the West, called Kung Pao chicken, Kung Po, or just chicken chili and garlic, consist of diced, marinated chicken, stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste.
What vegetables are in Panda Express kung pao chicken?
Panda Express Kung Pao Chicken primarily contains zucchini, red bell peppers, and green onions. It also includes dried red chilies and peanuts.