Kung Pao Chicken

5 from 8 votes

Skip the Chinese restaurant carryout and prepare a lighter version of your favorite dish at home with this dump-and-bake Kung Pao chicken.

Course Dinner

Cuisine Chinese

Keyword healthy kung pao chicken, Kung Pao Chicken, kung pao chicken recipe, kung pao chicken sauce

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 356kcal

2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon cornstarch
1 tablespoon orange zest
½ cup chicken broth
½ cup packed light brown sugar
¼ cup hoisin sauce
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon minced fresh garlic (about 3 cloves)
1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
½ teaspoon crushed red pepper flakes (add more for a spicier dish or omit for a mild dish)
½ cup dry-roasted peanuts, or more to taste
Optional garnish: sliced green onions

Preheat the oven to 425°F. Spray a medium baking dish with nonstick cooking spray (I have used a deep 9-inch by 6-inch dish and an 11-inch by 7-inch dish, and both work well). Place the chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
In a separate bowl, whisk together the orange zest, chicken broth, brown sugar, hoisin sauce, sesame oil, salt, garlic, ginger, and red pepper flakes. Pour the sauce over the chicken and stir to combine.
Bake, uncovered, for 20 minutes. Stir, return to the oven for 5-10 more minutes, or until the chicken is cooked through and the sauce has thickened.
Remove from oven, stir in the peanuts. Season with additional salt and red pepper flakes, to taste. Garnish with sliced green onions just before serving.

Cooking just for two? Cut the ingredients in half and bake in a 1-quart dish. The cooking instructions remain the same.