Kung Pao Chicken Casserole

Name: Kung Pao Chicken Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) cubes; 2 cups (370 g) cooked white rice (long-grain or jasmine), cooled to room temperature; ¾ cup (110 g) roasted unsalted peanuts, coarsely chopped; 8 whole dried red chilies (such as Sichuan or Thai varieties), seeded and cut into ¼-inch (6 mm) rings; ⅓ cup (80 ml) low-sodium soy sauce; 2 tbsp (30 ml) unseasoned rice vinegar; 1 tbsp (15 ml) toasted sesame oil; 2 tbsp (30 ml) hoisin sauce; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (10 g) fresh ginger, minced; ¾ cup (180 ml) low-sodium chicken broth; 1 tbsp (8 g) cornstarch; 3 whole (30 g) green onions (scallions), white and light green parts minced, dark green parts reserved for garnish; 1 tbsp (15 ml) neutral vegetable oil (canola or peanut oil)

From the MyKitchenBank Kitchen

A baked casserole that captures the vibrant flavors of kung pao chicken—tender chicken breast, roasted peanuts, dried chilies, and aromatic spices—layered with fluffy white rice and a savory soy-based sauce. Perfect for weeknight dinners when you want complex Asian flavors with minimal stovetop work.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken breasts, cut into ¾-inch (2 cm) cubes
2 cups (370 g) cooked white rice (long-grain or jasmine), cooled to room temperature
¾ cup (110 g) roasted unsalted peanuts, coarsely chopped
8 whole dried red chilies (such as Sichuan or Thai varieties), seeded and cut into ¼-inch (6 mm) rings
⅓ cup (80 ml) low-sodium soy sauce
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) toasted sesame oil
2 tbsp (30 ml) hoisin sauce
4 cloves (20 g) garlic cloves, minced
1 tbsp (10 g) fresh ginger, minced
¾ cup (180 ml) low-sodium chicken broth
1 tbsp (8 g) cornstarch
3 whole (30 g) green onions (scallions), white and light green parts minced, dark green parts reserved for garnish
1 tbsp (15 ml) neutral vegetable oil (canola or peanut oil)

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large mixing bowl
Medium saucepan (for rice, if cooking fresh)
Small whisk or fork
Measuring cups and spoons
Sharp knife and cutting board

Steps

Before you start

Preheat your oven to 375°F (190°C)
Cook the rice ahead of time or have leftover rice ready
Cut chicken into ¾-inch (2 cm) cubes for even cooking
Have all sauce ingredients measured and mixed before assembly

1
Prepare the sauce
- In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, hoisin sauce, chicken broth, minced garlic, minced ginger, and cornstarch until the cornstarch is fully dissolved.
- Set aside.
- The sauce should be smooth with no lumps.
+ Show details− Hide details
Ready when: Mixture is smooth and cornstarch is dissolved
Tip: Dissolving the cornstarch in the cold liquid prevents lumps from forming when the sauce heats.
2
Heat oil and begin cooking chicken
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the cubed chicken and cook, stirring occasionally, for 6–8 minutes until the exterior is opaque and the chicken is mostly cooked through but still tender inside.
- Don't worry about full doneness—the chicken will finish cooking in the oven.
+ Show details− Hide details
Ready when: Chicken is opaque on the outside; no longer raw-looking
Tip: Browning the chicken adds depth to the casserole flavor. It doesn't need to be fully cooked since it will finish in the oven.
3
Assemble the base layer
- Spread the cooled cooked rice evenly across the bottom of a 9×13-inch (23×33 cm) baking dish.
- Distribute the partially cooked chicken pieces evenly over the rice.
+ Show details− Hide details
Ready when: Rice and chicken are spread in a single, even layer
Tip: Pressing the rice in gently creates a stable base that prevents the casserole from becoming soupy.
4
Add peanuts and chilies
- Sprinkle the chopped roasted peanuts and dried chili rings over the chicken and rice layer, distributing them as evenly as possible.
- Reserve a small handful of peanuts for garnish if desired.
+ Show details− Hide details
Ready when: Peanuts and chilies are scattered across the casserole
Tip: Don't crush the peanuts too finely—they'll break down more in the oven, so coarse pieces maintain texture.
5
Pour sauce and stir gently
- Pour the prepared sauce evenly over the casserole.
- Using a fork or spoon, gently stir the ingredients together just until the sauce is distributed and the chicken, rice, and peanuts are loosely combined.
- Do not overmix; you want the layers to stay somewhat distinct.
+ Show details− Hide details
Ready when: Sauce is distributed throughout; ingredients are loosely combined
Tip: Gentle mixing prevents the rice from becoming mushy. If you stir too vigorously, the rice will clump and absorb all the sauce unevenly.
6
Bake the casseroleOven 375°F / 190°C
- Cover the baking dish tightly with aluminum foil.
- Place it in a preheated 375°F (190°C) oven and bake for 25–30 minutes.
- The top layer should look slightly dry and the sauce should be bubbling gently around the edges.
- Remove the foil for the last 5 minutes to allow the top to dry slightly.
+ Show details− Hide details
Ready when: Chicken is tender and cooked through (165°F/74°C internally), sauce thickens slightly, top looks set but moist
Tip: Covering with foil prevents the top from drying out too much. Removing it at the end helps moisture evaporate so the casserole isn't overly wet.
7
Rest and finish
- Remove the casserole from the oven and let it rest uncovered for 10 minutes.
- This allows the sauce to set slightly and the flavors to settle.
- Garnish with the reserved dark green parts of the green onions and extra peanuts if desired.
- Serve hot directly from the baking dish.
+ Show details− Hide details
Ready when: Casserole is still hot, sauce has set to a cohesive consistency
Tip: Resting prevents the casserole from being watery when you serve it. The sauce will thicken as it cools slightly.

Good to know

Tips

If your chicken pieces are very large, cut them smaller (about ¾ inch / 2 cm) to ensure they cook through before the rice becomes mushy.
For extra heat, don't remove the chili seeds before adding them. For milder heat, remove all seeds and use fewer chilies.
Jasmine or Thai fragrant rice pairs beautifully with this dish and absorbs the kung pao flavors well.
Make sure your chicken broth is low-sodium; the soy sauce and hoisin already provide significant salt.

Make ahead

You can assemble the casserole up through step 5 (after pouring the sauce) up to 8 hours ahead. Cover and refrigerate. Increase the baking time by 10–12 minutes since it will start cold. Alternatively, cook the rice and prepare all ingredients the day before; store separately in the refrigerator.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven covered with foil for 15–20 minutes, or microwave individual portions in 1–2 minute increments, stirring gently. The casserole does not freeze well due to the rice texture, but you can freeze the uncooked assembled casserole (before baking) for up to 1 month; add 12–15 minutes to the baking time if cooking from frozen.

Substitutions

roasted unsalted peanuts → roasted cashews or chopped almonds. Cashews offer a milder, buttery flavor; almonds are more subtle. Both work well and maintain the casserole's crunch.
dried red chilies (such as Sichuan or Thai varieties) → ¼–½ tsp crushed red pepper flakes or ½ tsp chili powder. Dried whole chilies provide visual texture and can be eaten or left aside. Dried spices distribute more evenly but are less authentic-looking.
hoisin sauce → 1 tbsp (15 ml) oyster sauce plus ½ tbsp (7 ml) brown sugar. This combination approximates hoisin's sweet-salty-savory profile. Adjust sugar if needed to taste.
cooked white rice (long-grain or jasmine) → jasmine rice, basmati rice, or brown rice. Jasmine and basmati work identically. Brown rice requires cooking 5–10 minutes longer and will absorb slightly more liquid; use an extra 2–3 tbsp (30–45 ml) broth if using brown.