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Food & Home

Kung Pao Chicken


Sweet, spicy, sticky, and delicious, this goop-approved version of the takeout classic not only is better for you but actually tastes better, too. If you don’t have a wok, use your biggest sauté pan and serve with brown rice on the side.

Serves 4 to 6

3 tablespoons grape-seed oil

2 pounds boneless skinless chicken breast, cut into 1-inch pieces

2 tablespoons grated or finely chopped ginger

12 dried chilies de arbol

for the sauce:

2 tablespoons red miso

2 tablespoons dry sherry

6 tablespoons honey

6 tablespoon gluten-free tamari

2 tablespoon sambal oelek

to finish:

2 teaspoons cornstarch

1 tablespoon water

½ cup roasted unsalted peanuts

3 scallions, thinly sliced

1. Heat the oil in a wok over medium-high heat. Season chicken breast pieces generously with salt, then sear in the pan for about 1 minute per side, or until nicely browned.

2. While the chicken cooks, whisk together all of the sauce ingredients in a small bowl.

3. Add ginger and chilies to the wok and sauté for 1 minute, or until fragrant.

4. Pour in the sauce and cook, stirring frequently, for 2 to 3 minutes, or until the liquid has reduced by about one third.

5. While the sauce reduces, make a slurry by combining the 2 teaspoons cornstarch and 1 tablespoon water in a small bowl. Stir to make sure the cornstarch has dissolved, then pour into the wok along with the peanuts. Cook for about 1 minute, or until the sauce has thickened.

6. Garnish with sliced scallions and serve with rice.