Easy Sheet-Pan Kung Pao Chicken Recipe

Growing up, Chinese takeout was our Friday night tradition, and Kung Pao chicken was always the first dish to disappear. I developed this sheet-pan version to capture those familiar sweet-and-savory flavors on busy weeknights when I don't have time for fussy stir-frying. It has quickly become a family favorite that brings everyone to the table.

Ingredients

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1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes2 tbsp soy sauce1 tbsp hoisin sauce1 tbsp toasted sesame oil1 tbsp cornstarch1 red bell pepper, chopped into 1-inch pieces1 green bell pepper, chopped into 1-inch pieces1/2 cup unsalted roasted peanuts3 cloves garlic, minced1 tbsp minced fresh ginger2 tbsp Chinese black vinegar1 tbsp maple syrup1 tsp crushed red pepper flakes

Instructions

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1

Preheat your oven to 400 degrees Fahrenheit and lightly grease a large rimmed baking sheet with non-stick cooking spray.

2

In a medium bowl, whisk together the soy sauce, hoisin sauce, sesame oil, cornstarch, Chinese black vinegar, and maple syrup until smooth.

3

Add the cubed chicken to the bowl and toss thoroughly until every piece is evenly coated with the marinade.

4

Spread the marinated chicken, chopped red and green bell peppers, minced garlic, and minced ginger across the prepared baking sheet in a single layer.

5

Roast in the preheated oven for 15 minutes, or until the chicken is cooked through and the peppers are slightly tender and charred at the edges.

6

Sprinkle the roasted peanuts and red pepper flakes over the chicken and peppers, then return to the oven for an additional 3 to 5 minutes until the peanuts are fragrant and toasted.

7

Remove from the oven and let rest for 2 minutes before serving hot over fluffy white rice, garnished with sliced green onions if desired.

Tips

• Cut the chicken and bell peppers into uniform 1-inch pieces to ensure they cook evenly at the same time.
• Do not overcrowd the baking sheet; use a large 18x13-inch half-sheet pan so the ingredients roast instead of steaming.
• For an authentic Sichuan flavor, toss in a teaspoon of crushed Sichuan peppercorns along with the red pepper flakes.

Substitutions

• Swap chicken breasts for chicken thighs - this will yield juicier, more tender meat with a slightly longer cooking time.
• Swap Chinese black vinegar for balsamic vinegar - this provides a similar deep, tangy sweetness that mimics the traditional flavor profile.
• Swap peanuts for roasted cashews - this offers a milder, buttery crunch that is perfect for those with peanut sensitivities.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water to keep the chicken moist, or microwave in 30-second intervals.

FAQs

Can I make this dish gluten-free?

Yes, you can easily make this gluten-free by substituting the soy sauce and hoisin sauce with certified gluten-free tamari and gluten-free hoisin sauce.

Is this sheet-pan version as spicy as restaurant Kung Pao?

This recipe is moderately spicy, but you can easily adjust the heat by increasing or decreasing the amount of red pepper flakes or dried chilies used.

Can I add other vegetables to the sheet pan?

Absolutely, vegetables like zucchini, onions, or broccoli florets work wonderfully in this recipe. Just ensure they are cut to a similar size so they roast evenly.