Kung Pao chicken is a classic Chinese dish that has become popular worldwide. It features tender chicken peanuts and an array of colorful vegetables in a sweet, spicy, and savory sauce. But what exactly are the vegetable ingredients that give this dish its signature look and taste?
In this article we’ll explore the most common vegetables used in authentic Kung Pao chicken recipes. We’ll also look at why these veggies are added and how they enhance the dish.
The Origins and Evolution of Kung Pao Chicken
Kung Pao chicken was created in China’s Sichuan province in the 1800s. It was named after a governor and general of the same region – Ding Baozhen, whose title was Gōng Bǎo (宮保).
The original Kung Pao dish used chicken, peanuts, Sichuan peppercorns, green onions, and dried red chili peppers. Over time, the recipe evolved with the addition of other local vegetables.
Today, the most popular variations also include:
- Bell peppers
- Water chestnuts
- Zucchini
- Bamboo shoots
- Baby corn
- Mushrooms
These extra vegetables provide texture, color, flavor, and nutrients to balance the spices and chicken.
Why Are Vegetables Added to Kung Pao Chicken?
There are several reasons vegetables play an important role in Kung Pao chicken:
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Texture – The crunch of bell peppers, bamboo shoots, water chestnuts, and zucchini contrasts nicely with the tender chicken and soft peanuts. This adds more depth.
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Color – Vibrant red, green, and orange vegetable pieces make the dish visually stunning.
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Flavor – Vegetables like bell peppers, onions, and mushrooms add sweet, aromatic notes that tone down the chili heat.
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Nutrition – Veggies provide essential vitamins, minerals, and fiber. This balances the high calorie and sodium content from the chicken, oil, and sauce.
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Bulk – Extra vegetables bulk up the dish to make it more filling and substantial. They also help stretch costly ingredients like chicken.
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Authenticity – Local Sichuan vegetables are used to maintain the dish’s original regional flair.
Common Vegetables in Kung Pao Chicken Recipes
Here are some of the most popular veggies that show up in Kung Pao chicken recipes:
Bell Peppers
Bell peppers are the most ubiquitous vegetables in Kung Pao chicken. The crisp, juicy slices provide bursts of flavor. Red, yellow, orange, and green bell pepper pieces also create an eye-catching medley of colors.
Onions
Onions are another staple ingredient. They are either used as larger wedges or diced up into smaller pieces. Onions give a savory, aromatic base note.
Carrots
Shredded or julienned carrots add more crunchy texture. Their natural sweetness also balances out the heat.
Celery
Like carrots, celery provides crunch and a lighter flavor to complement the bolder seasonings. It is typically added in small amounts.
Mushrooms
Meaty mushrooms like shiitake or button mushrooms lend an earthy, umami taste. They also contribute fiber, vitamins, and minerals.
Baby Corn
Baby corn is a popular addition in Chinese cooking. The small, sweet corn kernels pair well with the sauce flavors.
Water Chestnuts
Water chestnuts are prized for their refreshing crispness and juicy crunch. They contrast nicely with the other ingredients.
Bamboo Shoots
Canned bamboo shoots are featured in many recipes. They have a distinctive crunchy texture and subtle sweet taste.
Zucchini
Zucchini makes for a lighter, healthier addition or substitute for bell peppers. It takes on the sauce flavor nicely.
Peas
Fresh or frozen peas bring vivid color and natural sweetness. They also mix well with the other crunchy components.
Broccoli
Some versions will also include small broccoli florets. They soak up sauce and provide vitamin C and fiber.
Tips for the Best Kung Pao Chicken Veggies
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Use a variety of colors for maximum eye appeal. Aim for at least 3-4 different veggies.
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Cut vegetables into uniform, bite-sized pieces so they cook evenly and combine well.
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Add veggies like bell peppers, carrots, and zucchini earlier since they take longer to soften.
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Save delicate greens like peas and baby corn for the end to retain texture and color.
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Adjust veggie amounts to preference. Add more for a lighter, veggie-loaded dish.
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Substitute ingredients like mushrooms, water chestnuts, or baby corn if something is unavailable.
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Briefly blanch crunchy veggies like carrots first to soften slightly before adding to the wok.
The Vegetable Star of Kung Pao Chicken
While Kung Pao chicken owes its name to Governor Ding Baozhen, the dish’s vibrant vegetable medley deserves some of the star credit too.
Crunchy, colorful veggies are what elevate Kung Pao chicken from a basic stir fry into the crave-worthy, world-famous Chinese classic that it is today. They add satisfying texture, bright nutrition, and most importantly, delicious flavor with every bite.
So next time you’re enjoying this Sichuan favorite, be sure to savor all the vegetable goodness mixed in with that spicy, chicken goodness.
What You Need to Make This Spicy, Saucy Chicken Dish
- Chicken Breast: Boneless, skinless chicken breast works best, in this recipe.
- Olive Oil: To cook the chicken and vegetables, I like to choose a better-for-you oil such as olive oil.
- Red Bell Peppers: Red bell peppers are essential to Kung Pao Chicken, and make this dish bright and flavorful.
- Zucchini: Roasted zucchini is an underrated vegetable, in my opinion. Once it’s roasted, it gets nice and tender, which pairs perfectly with the chicken.
- Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
- Peanuts: Roasted and salted peanuts add a delicious nutty flavor to this dish that truly makes it shine.
- Dried Chilis: Personally, I love the heat that dried chilis add to this dish. However, if you can’t deal with spice, or prefer to make a milder version of this recipe, you can either swap out the chilis for crushed red pepper flakes, or omit them altogether.
- Green Onions: Green onions are an essential part of any Chinese takeout-inspired dish, and this recipe is no exception.
- Chicken Broth: Instead of using water as the base for this sauce, I love using chicken broth. Not only does it add much more flavor, but you can also use chicken bone broth for some extra protein.
- Low Sodium Soy Sauce: If you want to keep this recipe gluten-free, you can use coconut aminos. Otherwise, low sodium soy sauce works great, in this recipe.
- Hoisin Sauce: Hoisin sauce adds a slightly sweet-and-salty taste to this sauce. If you’re gluten-free, make sure to use gluten-free hoisin sauce.
- Maple Syrup: A touch of maple syrup adds just the right amount of sweetness to the sauce, without the refined sugars.
- Rice Vinegar: Rice vinegar adds tang, but just know – a little goes a long way!
- Arrowroot Starch or Cornstarch or Tapioca Starch: A thick sauce is key to any restaurant-style recipe, so a thickening agent is necessary here to achieve that perfect texture. This recipe has been tested with all three of the above ingredients, and they all work just as well!
- Crushed Red Pepper Flakes: To give this sauce just a little bit of heat, I love adding in crushed red pepper flakes.
How to Make This Better-For-You Meal in 20 Minutes
To make this Kung Pao Chicken, start by preparing the sauce. Add all of the sauce ingredients to a medium-sized bowl or large measuring cup and whisk until they’re fully combined. Then, set it aside.
Prepare the chicken by patting it dry with a paper towel and slicing it into bite-sized cubes. Then, wash and chop the bell peppers and and zucchini and chop them into small pieces. Be sure to remove the seeds from the bell peppers.
Next, heat a large skillet, on the stove, over medium-high heat, and add in two tablespoons of the oil. Once the oil is hot, add in the chicken and sauté it for about 4 minutes, until it is just cooked on the outside. It might still be pink on the inside, but that is okay – it will continue to cook later on. Remove the chicken from the pan and set it aside to rest. Then, add the remaining two tablespoons of oil to the same pan.
Add the chopped bell peppers and zucchini to the pan, alongside the garlic, peanuts, and chili peppers, if using. Sauté them for about 3 minutes. Then, pour in the sauce, and stir to coat well. Add the chicken back into the pan and stir to coat it in the sauce.
Then, reduce the heat to low, place the cover on the pan, and allow it to cook for 5-6 minutes, until the chicken is fully cooked through. Once it’s done, remove it from the heat, serve over rice, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
How to Make Authentic Kung Pao Chicken at Home
FAQ
What vegetables are good in kung pao?
Making the homemade kung pao sauce includes a quick whisk of a few pantry ingredients that you probably already have. And for healthy veggies, I like to use bell peppers, broccoli, and mushrooms, but the options are endless!
What does kung pao chicken include?
Marinated chicken thighs, properly stir-fried peppers and celery, roasted peanuts, and a sweet, sour, and savory sauce make for the best takeout-style kung pao chicken. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.
What ingredients are in Kung Po?
Versions commonly found in the West, called Kung Pao chicken, Kung Po, or just chicken chili and garlic, consist of diced, marinated chicken, stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste.
What vegetables are in Panda Express kung pao chicken?
Panda Express Kung Pao Chicken primarily contains zucchini, red bell peppers, and green onions. It also includes dried red chilies and peanuts.