Spicy Kung Pao Chicken

Add a spicy taste of Szechuan to your dinner table with this quick and easy Kung Pao Chicken recipe.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Makes: 4 servings
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All You Need

  • 1 pouch (135 mL) Simply Asia Spicy Kung Pao Stir-Fry Sauce
  • 2 tbsp (30 mL) vegetable oil
  • 3 cups (750 mL) assorted vegetables such as sliced carrots, cubed bell pepper and drained canned baby corn
  • 1 lb (500 g) boneless, skinless chicken breasts, cut into thin strips


  1. Heat oil in large skillet or wok on medium-high heat. Add vegetables; cook and stir 5 minutes or until tender-crisp. Add chicken; cook and stir 3 minutes or until internal temperature reaches 165°F (74°C).

  2. Stir in Stir-Fry Sauce until well mixed and heated through. Serve with rice or noodles, if desired.

  3.   Quick Tips: Use 1 lb (500 g) boneless sirloin or flank steak, cut into thin strips to replace chicken. Cook until internal temperature reaches at least 145°F (63°C).

  4. Use 3 cups (750 mL) frozen stir-fry vegetables, thawed, in place of fresh vegetables. Prepare as directed.


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