Kung pao chicken

No need to order in!

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Kung Pao chicken is a highly addictive Chinese chicken stir-fry with the perfect combination of salty, sweet and spicy flavour!
Looking for more stir-fry recipes?


  • ½ cup hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons hot water
  • 500 grams chicken thigh fillets, trimmed, sliced
  • 1 red capsicum, seeded, sliced
  • 6 green onions, thinly sliced diagonally
  • 1 tablespoon finely shredded ginger
  • 3 garlic cloves, crushed
  • ½ cup salted cashews
  • steamed rice, to serve
  • steamed chinese broccoli, to serve


Kung pao chicken
  • 1
    In a jug, combine hoisin and oyster sauces with hot water. Set aside.
  • 2
    In a wok or large frying pan, heat half oil on high. Stir-fry chicken in three batches, 2-3 minutes each, until golden. Transfer to a bowl.
  • 3
    Add capsicum, three-quarters of the green onion, ginger and garlic. Stir-fry 1 minute.
  • 4
    Return chicken to wok with sauce mixture. Stir-fry 1-2 minutes, until heated through.
  • 5
    Serve chicken on a bed of steamed rice topped with remaining green onion and cashews. Accompany with Chinese broccoli.

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