Kung Pao Chicken Salad

Home » Recipes » Kung Pao Chicken Salad


2 boneless, skinless chicken breasts
1/2 cup peanuts
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced carrots
1/4 cup diced red onion
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped green onions


1.Cook the chicken breasts in a skillet over medium heat until cooked through. Remove from the skillet and let cool. Cut the chicken into bite-sized pieces.
2.In the same skillet, add the peanuts, red and green bell peppers, carrots, red onion, and garlic. Cook until the vegetables are tender-crisp.
3.In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes. Pour the sauce over the vegetables in the skillet and stir to coat.
4.Add the cooked chicken back to the skillet and cook for an additional 2-3 minutes, until heated through.
5.Garnish with chopped green onions and serve.
0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x