Kung Pao Chili

"Kung pao chicken is such a favorite takeout meal. The meat, the spice, the peanuts, all together a wonderful meal. This chili is the essence of that, just in another form."

Prep Time


Cook Time


Paired With

Main Protein



Ground chicken 16oz, 1 TBSP, 1.5 TBSP, 1 TBSP, 1/2 TBSP, 1 TSP, 1/2 TSP, 1/2, Diced, 1, Diced, 1, Diced, 2, Sliced Thin, 1/2 Can, 1 Can, 1 Can, 1 TSP, 1 TSP, 1/2 Cup, 1
Olive oil
Soy Sauce
Hoisin Sauce
Balsamic Vinegar
5 Spice
Ground Ginger
White Onion
Red Bell Pepper
Green Bell Pepper
Celery Sticks
Canned Tomato Sauce
Diced Tomatoes
Little Red Beans
Red Pepper Flakes
Sichuan Pepper
Scallion Cornbread


  • In a large heavy bottom pot over medium high heat add the olive oil.
  • Once bested, add the ground chicken. Add soy sauce, hoisin sauce, balsamic vinegar, 5 spice and ground ginger.
  • Cook until the chicken is cooked through.
  • Add in the onion, bell peppers and Celery and cook until softened with the chicken.
  • Add in the tomato sauce and Diced tomatoes along with the little red beans and lower the temperature to a simmer. 
  • Stir in the red pepper flakes and the Sichuan pepper.
  • Cook at a simmer for 15 minutes and then add the peanuts. Cook for 5 more minutes.
  • Serve with scallion cornbread.