Name: Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: Chinese
Ingredients: 1/4 cup low sodium soy sauce; 1 tablespoon cornstarch; 1 tablespoon sherry or Shaoxing wine; 1 and 1/2 pounds chicken breasts or chicken thighs, cut into 1-2 inch pieces; 1 tablespoon vegetable oil, plus more for searing; 1 tablespoon vegetable oil for sautéing; 1 red bell pepper, chopped into squares; 1 green bell pepper, chopped into squares; 2 small zucchini, sliced lengthwise and chopped into 2 inch pieces; 1/2 cup onion, chopped; 4 cloves garlic, smashed and minced; 1 and 1/2 inches fresh ginger, grated or minced (about 1 tablespoon) or ginger paste; 2 teaspoons cornstarch; 2 tablespoons balsamic vinegar; 2 tablespoons honey; 2 tablespoons low sodium soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon chili crisp (adjust to taste); 1/2 cup chicken broth or 1/2 cup water with 3/4 teaspoon Better Than Bouillon Chicken base; 1 teaspoon orange zest, from 1 orange; 3 tablespoons fresh orange juice, from 1/2 an orange; 1/2 cup roasted salted peanuts or roasted salted cashews; Green onions, chopped, for garnish; White sesame seeds, for garnish; Hot cooked rice (such as Coconut Jasmine Rice, white rice, brown rice, cauliflower rice, or Basmati rice)

Jump to Recipe· 4.8 from 22 reviews

If you’re craving something that’s equal parts sweet, tangy, spicy, and downright addictive, you’re going to love this Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe. It’s one of those dishes that instantly jazzes up your weeknight dinner game, yet feels special enough to serve guests. The combination of tender seared chicken, fresh crunchy veggies, and that zesty, vibrant orange chili sauce? Seriously, it’s fan-freaking-tastic and will have you coming back for seconds every time.

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Why This Recipe Works

Balance of Flavors: The sweetness of honey and fresh orange juice perfectly complements the heat from chili crisp, creating a sauce that’s complex but not overwhelming.
Textural Contrast: Crispy vegetables paired with tender, well-seared chicken provide a delightful mouthfeel that keeps every bite interesting.
Simple Techniques, Big Impact: Marinating, searing, and quick sauteeing bring out intense flavors without turning your kitchen into a disaster zone.
Fresh Ingredients: Using fresh ginger, garlic, and orange zest makes all the difference in authenticity and flavor depth.

Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables, spicy chicken stir fry with citrus, quick Asian chicken recipe, flavorful crispy vegetable dishes, easy Chinese chicken dinner - The image shows a close-up of a black cast iron pan filled with a colorful stir-fry dish that has three main layers. The first layer has browned chicken cubes with a shiny, caramelized texture scattered throughout the pan. The second layer has chopped vegetables, including bright red bell peppers and chunks of green zucchini with a cooked but firm look. The third layer is made up of small, light brown peanuts and thin slices of green onions sprinkled on top, adding a fresh touch. The pan sits on a white marbled surface, and there is a slice of bright orange on the edge of the pan. The light in the photo makes the food look vibrant and appetizing photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I first tried this Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe, I was struck by how well the ingredients complemented each other. Each element plays a role—from the marinade giving the chicken a luscious foundation to the fresh veggies adding brightness. Here are my thoughts on some of the key ingredients so you can shop smart and cook with confidence.

Chicken breasts or thighs: Thighs offer juicier, more forgiving meat, but breasts work great if you prefer leaner bites; just don’t overcook.
Low sodium soy sauce: Keeps the salty element balanced, so the sauce isn’t overpowering; also better for layering flavors.
Shaoxing wine or sherry: Adds a subtle depth and slight sweetness; don’t skip this if you can find it!
Red and green bell peppers: Brighten the dish both visually and flavor-wise; they stay crisp when cooked just right.
Zucchini: Adds a tender crunch without being heavy; it loves a quick sauté.
Fresh garlic and ginger: Essential aromatics that build a fragrant and punchy base for the sauce and veggies.
Balsamic vinegar: Gives a smooth, slightly sweet tang that works well with orange and honey.
Honey: Balances the spicy chili crisp with natural sweetness—so important for that perfect glaze.
Chili crisp: My secret weapon! Adds heat plus crunch—and you can always adjust the amount to suit your spice tolerance.
Orange zest and juice: This is what really sets this recipe apart—it brightens and lifts the entire dish.
Roasted salted peanuts or cashews: Provides that signature nuttiness and satisfying crunch that’s a must-have in Kung Pao.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to this Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe is how flexible it is. Whether you’re cooking for a family with varying spice tolerances or want to tweak the veggies to what you have on hand, it’s got you covered.

Variation: I’ve swapped chicken for tofu on busy weeknights—just marinate and sear it the same way; it soaks up the sauce beautifully.
Vegetable swaps: Sometimes I add snap peas or broccolini for an added crunch—or use carrots thinly sliced if I’m craving something sweeter.
Spice level: Adjust the chili crisp to your family’s heat preference. I like mine on the spicier side, but my kids get their own drizzle at the table.
Cooking vessel: Don’t have a cast iron skillet? No worries—your heaviest sauté pan or wok works great.

Step-by-Step: How I Make Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by whisking together the soy sauce, cornstarch, and Shaoxing wine (or sherry) in a bowl. Then cut the chicken into bite-sized pieces and toss them in the marinade. I usually let it sit at room temperature for 15 minutes—this tenderizes the chicken and infuses flavor. Don’t skip this step if you want juicy, flavorful bites of chicken instead of dry or bland ones.

Step 2: Prep Your Veggies and Aromatics

Chop your peppers into squares and zucchini into thin sticks—it helps them cook evenly and keeps that satisfying crisp. Mince your garlic and ginger separately; cooking these too long can turn their flavor bitter, so I add them a bit later. Trust me, prepping everything before you cook makes the final step a breeze.

Step 3: Make the Bright and Spicy Orange Chili Sauce

Mix the cornstarch, balsamic vinegar, honey, soy sauce, hoisin sauce, chili crisp, chicken broth, orange zest, and juice in a small bowl. Keep your whisk handy because you’ll want to stir it again just before pouring it in the pan. This sauce is the magic that ties the whole dish together—it’s sweet, tangy, spicy, and packed with umami.

Step 4: Sear the Chicken Until Golden Brown

Heat a heavy skillet over medium-high until really hot, then swirl in vegetable oil. Add the chicken pieces in a single layer without crowding the pan. Let them have their moment—don’t stir for 2 to 3 minutes so they form a beautiful brown crust. Flip and sear the other side, then reduce heat if needed to finish cooking. Remember, the goal is tender chicken with a bit of caramelized goodness, so don’t rush or you’ll steam the meat instead.

Step 5: Cook the Vegetables to Keep Their Crisp

After removing the chicken, add more oil and toss in the bell peppers, zucchini, and onions all at once. Stir them quickly on medium-high heat to get a slight char but still keep that snap. Then add your garlic and ginger, cooking just a couple more minutes until they release their wonderful aroma. The veggies should be crisp-tender—not mushy—so keep an eye on them!

Step 6: Bring It All Together with Sauce and Nuts

Slide the chicken back into the pan, pour in that gorgeous orange chili sauce, and stir to coat every piece. The sauce will thicken quickly thanks to the cornstarch, creating a beautiful glossy finish. Toss in the peanuts or cashews last for an irresistible crunch and nutty kick. Take it off the heat, and you’re ready to serve!

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Tips from My Kitchen

Don’t Overcrowd the Pan: Searing chicken in batches ensures it browns nicely instead of steaming, giving that perfect caramelized crust.
Prep Everything Ahead: Once you start cooking, the process moves fast; having all ingredients chopped and sauce mixed saves stress.
Adjust Spice Gradually: I add half the chili crisp to the sauce and pass extra at the table—that way everyone gets their preferred heat level.
Use Fresh Zest and Juice: Don’t use bottled orange juice—the fresh citrus is what brightens the whole dish and keeps it vibrant.

How to Serve Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe

Garnishes

I love topping this dish with chopped green onions and a sprinkle of toasted white sesame seeds—they add color, freshness, and that subtle nuttiness that rounds out the flavors beautifully. Extra roasted peanuts or cashews on top are also fantastic if you want even more crunch!

Side Dishes

This Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe pairs wonderfully with fluffy white rice like jasmine or basmati. On nights when I want to lighten it up, cauliflower rice is my go-to—it absorbs the sauce so well while keeping things low carb. Coconut jasmine rice adds a lovely tropical twist if you want to elevate things a bit.

Creative Ways to Present

For special occasions, I sometimes serve this over a bed of steamed baby bok choy or spoon it into lettuce wraps for a fresh, hand-held option. Drizzling a little extra chili crisp sauce on top before serving makes the dish look vibrant and spicy—plus it’s a great conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Because the veggies remain crisp-tender, the dish holds up beautifully without getting soggy. Just make sure to cool it down before refrigerating to keep texture intact.

Freezing

While I usually freeze the chicken and sauce separately from the veggies (because zucchini can get mushy), freezing works well if you’re careful. Defrost overnight in the fridge and reheat gently on the stove to avoid turning the chicken rubbery.

Reheating

Reheat the leftovers in a skillet over medium heat, adding a splash of water or chicken broth if it seems dry. This helps rejuvenate the sauce and keeps the vegetables crisp. Avoid the microwave if you can—it tends to make the chicken tough and veggies soggy.

FAQs

Can I make Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe gluten-free?

Absolutely! Just swap regular soy sauce for tamari or a gluten-free soy substitute, and make sure your chili crisp and hoisin sauce are gluten-free varieties. The rest of the ingredients are naturally gluten-free, so you’re good to go.
What’s the best way to get crispy vegetables without overcooking them?

Use medium-high heat and cook the vegetables quickly. Adding them all at once helps everything cook evenly, then add garlic and ginger last for just a minute or two. This technique keeps them crisp-tender rather than soft or mushy.
Can I use pre-cut chicken or frozen vegetables for this recipe?

Pre-cut chicken works fine if it’s fresh, but freezing may change the texture, especially if you thaw and refreeze. Fresh veggies are best to get that ideal crispness, but if you’re in a pinch, thaw frozen veggies thoroughly and pat dry before cooking to avoid excess moisture.
Is the orange chili sauce very spicy?

The spice level depends largely on how much chili crisp you use. I recommend starting with a tablespoon and adjusting to taste. The honey and orange juice help mellow the heat, but if you’re sensitive to spice, pass extra chili crisp at the table instead of adding it all in the sauce.

Final Thoughts

This Kung Pao Chicken with Orange Chili Sauce and Crispy Vegetables Recipe holds a special spot in my rotation because it captures the magic of Chinese takeout but with fresh, homemade flair. It’s easy enough to pull together during a busy weeknight but impressive enough to share with friends. Cooking and sharing this dish feels like a warm, delicious hug—something I truly hope you’ll experience in your kitchen, too. When you make it, don’t forget to savor every bite and have fun with it!