Kung Pao Chicken – Boswell Style

Home - Asian - Kung Pao Chicken – Boswell Style
Try this simple Kung Pao Chicken and make it yours!
Kung Pao Chicken - Boswell Version
Kung Pao Chicken
Kung Pao Chicken

Kung Pao Chicken – Boswell Style

This is my son’s favorite Kung Pao chicken.  It’s spicy but not as tongue blazing as the dish at our local Chinese restaurant, which we love.  This is also very simple to make, and you probably have the ingredients in your kitchen already – well, maybe not the Hoisin sauce, but that is available at a supermarket near you.  It’s also very easy to add more heat if you want, just add more peppers.

We usually have this with Same Day Fried Rice.

Kung Pao Chicken and Same Day Fried Rice


Let’s Make Dinner!

Kung Pao Chicken

Kung Pao Chicken - Boswell Version

Try this simple Kung Pao Chicken and make it yours!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings (slide to adjust): 4 servings
Course: Main Course
Cuisine: Chinese
Calories per serving: 211kcal

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.


  • 1 chicken breast, skinned and boned
  • 2 tablespoons peanut or other unflavored oil
  • 1 onion
  • ½ cup bell pepper, sliced
  • 1 clove garlic, thinly sliced
  • 1 teaspoon chili flakes
  • 1 cup Hoisin sauce
  • ¼ cup peanuts


  • Peanuts
  • Spring onions
  • Sesame seeds
Ingredients necessary for the recipe step are in italic.


  • Cut the chicken into one-inch pieces. Cut the onion in large pieces, and the peppers should be sliced large as well.
  • Preheat a saute pan or wok and put the oil in when the pan has started to smoke. It will be really hot, and that's what you want. Add the vegetables and saute them until the onion is translucent, stirring all the while. Add the chicken and saute it making all pieces are cooked through before adding the Hoisin sauce.
  • Add the hoisin sauce and chili flakes, stir to combine, then cover and reduce the heat to medium. Cook covered, about 5 minutes. Stir in the peanuts, then plate up.
  • Garnish with more peanuts, sesame seeds and chopped spring onion.


You can add as much heat as you want. I often add El Yucateco Habanero sauce for an extra kick.


Calories: 211kcalCarbohydrates: 34gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 1131mgPotassium: 224mgFiber: 3gSugar: 6g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!



1 thought on “Kung Pao Chicken – Boswell Style”

Comments are closed.

Optimized by Optimole
%d bloggers like this: