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  1. Kung Pao Chicken

Kung Pao Chicken

00:30:00 Makes 4 servings, 1-3/4 cups (425 mL) each.
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11 10 Reviews
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Makes 4 servings, 1-3/4 cups (425 mL) each.

Our Kung Pao Chicken recipe is better than take-out! Chicken, pineapple and broccoli are stir-fried with a spicy sour-sweet sauce for a homemade version of a classic stir-fry.

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  • Bring water to boil in large skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix 2 Tbsp. dressing, peanut butter, soy sauce, Sriracha sauce and pepper until well blended; set aside. Cut 3 green onions into 1-inch pieces; thinly slice remaining onion.
  • Remove broccoli from skillet; cover to keep warm. Heat remaining dressing in skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture, 1-inch onion pieces and pineapple; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape up browned bits from bottom of skillet.
  • Transfer chicken mixture to serving plate; top with sliced onions. Surround with broccoli.

Serving Suggestion

Serve with hot cooked rice.

Susur’s Special Extra

Add 1/2 tsp. sesame oil to the peanut butter mixture before using as directed.


  • Makes 4 servings, 1-3/4 cups (425 mL) each.

Nutritional Information

Serving Size Makes 4 servings, 1-3/4 cups (425 mL) each.
Calories 340
% Daily Value
Total fat 17g
Saturated fat 3.5g
Cholesterol 80mg
Sodium 510mg
Carbohydrate 22g
Dietary fibre 5g
Sugars 11g
Protein 28g
Vitamin A 10 %DV
Vitamin C 200 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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