Easy Kung Pao Chicken Recipe: Quick, Spicy, and Full of Flavor!
Elevate your weeknight dinners with this easy Kung Pao Chicken, a versatile dish perfect for various diet types, including gluten-free, low-carb, and high-protein diets! Inspired by traditional Chinese flavors, this recipe features tender chicken, crunchy peanuts, and colorful veggies all coated in a savory sauce. It’s not just packed with bold taste; it’s also quick to prepare, making it ideal for busy nights or meal prep. Serve it over cauliflower rice for a low-carb option or alongside steamed rice for a comforting family meal. Enjoy a delicious, guilt-free dinner that everyone will love!
What Makes This Recipe So Good?
- Flavor Explosion: The combination of spicy, savory, and slightly sweet flavors creates a delicious taste sensation that keeps you coming back for more.
- Quick and Easy: This recipe can be whipped up in under 30 minutes, making it perfect for busy weeknights or last-minute dinner plans.
- Customizable: Easily adjust the spice level to suit your taste, or swap out ingredients to cater to different dietary preferences.
- Healthy Ingredients: Packed with lean protein from chicken and a variety of colorful vegetables, this dish is nutritious and satisfying.
- Meal Prep Friendly: Great for making in advance, this Kung Pao Chicken stores well and can be enjoyed as leftovers throughout the week.
- Diet-Friendly Options: Suitable for gluten-free, low-carb, and high-protein diets, this recipe accommodates a wide range of dietary needs.
- Comfort Food with a Twist: A modern take on a classic dish, it offers the comfort of traditional flavors while being light and healthy.
- Visual Appeal: The vibrant colors of the veggies and peanuts make this dish as visually enticing as it is delicious, making it a great centerpiece for any meal.
Key Ingredients
- Chicken Breast – Lean and tender, perfect for soaking up all the delicious flavors.
- Bell Peppers – Adds color and a slight sweetness to balance the spiciness.
- Peanuts – Provides that signature crunch and nutty flavor.
- Garlic & Ginger – Aromatic base for the sauce, adding depth and warmth.
- Soy Sauce – Essential for that savory umami taste.
- Rice Vinegar – Adds a tangy brightness to the sauce.
- Hoisin Sauce – Sweet and salty, enhancing the overall richness.
- Dried Red Chilies – Brings the heat for that authentic spicy kick.
- Cornstarch – Helps thicken the sauce and creates a glossy finish.
- Green Onions – For garnish and a fresh, mild onion flavor.
Chefs Helpful Tips
- Prep Ingredients First: This recipe cooks quickly, so have all your ingredients chopped and ready before you start cooking to make the process smoother.
- Adjust the Spice: Control the heat by adding more or fewer dried chilies. If you prefer milder heat, remove the seeds from the chilies.
- Use Cornstarch for Tender Chicken: Toss the chicken in cornstarch before stir-frying. This helps create a crispy exterior and keeps the meat tender and juicy.
- High Heat for Stir-Frying: Stir-fry the chicken and veggies over high heat for that authentic wok-charred flavor. Make sure your pan is hot before adding ingredients.
- Don’t Overcrowd the Pan: Cook in batches if necessary to avoid steaming the chicken and veggies. This helps maintain the crisp texture.
- Customize Veggies: Swap out bell peppers for zucchini, broccoli, or snap peas if you want to add variety or use up what you have on hand.
- Make it Gluten-Free: Use tamari or a gluten-free soy sauce to make this recipe gluten-free without sacrificing flavor.
- Meal Prep Tip: Double the recipe and store leftovers in the fridge for up to 3 days, or freeze for a quick meal later.
- Serve with Options: Pair with steamed white rice, brown rice, or cauliflower rice for a low-carb option.
- Garnish: Don’t forget to top with extra green onions and peanuts for a fresh and crunchy finish!
More Recipes To Try...
Elevate your weeknight dinners with this easy Kung Pao Chicken, a versatile dish perfect for various diet types, including gluten-free, low-carb, and high-protein diets! Inspired by traditional Chinese flavors, this recipe features tender chicken, crunchy peanuts, and colorful veggies all coated in a savory sauce. It’s not just packed with bold taste; it’s also quick to prepare, making it ideal for busy nights or meal prep. Serve it over cauliflower rice for a low-carb option or alongside steamed rice for a comforting family meal. Enjoy a delicious, guilt-free dinner that everyone will love!
- 1 lb chicken breast (cut into bite-sized pieces)
- 1 large bell pepper (chopped)
- 1/4 cup peanuts
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 6 pieces dried red chilies (add a couple more if you want more heat)
- 1 tbsp cornstarch
- 2 tbsp oil (vegetable, peanut, or sesame oil)
- 3 green onions (chopped for garnish)
- Prepare the Ingredients
Gather and chop all the ingredients. Cut the chicken into bite-sized pieces, chop the bell pepper, and mince the garlic and ginger.
- Marinate the Chicken
In a bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Let it marinate for about 10 minutes while you prepare the other ingredients.
- Make the Sauce
In a small bowl, combine the remaining soy sauce (¼ cup), rice vinegar (1 tbsp), and hoisin sauce (2 tbsp). Mix well and set aside.
- Heat the Oil
In a large skillet or wok, heat the oil over high heat until it shimmers.
- Cook the Chicken
Add the marinated chicken to the hot oil. Stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Stir-Fry the Veggies
In the same pan, add the minced garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
- Add the Bell Pepper
Toss in the chopped bell pepper and continue to stir-fry for another 2-3 minutes until the pepper is tender-crisp.
- Combine Everything
Return the cooked chicken to the pan. Pour in the sauce mixture and add the peanuts. Stir everything together and cook for another 1-2 minutes, allowing the sauce to coat the chicken and veggies.
- Garnish
Remove from heat and garnish with chopped green onions.
- Serve
Serve hot over rice or cauliflower rice and enjoy your delicious Kung Pao Chicken!
Servings 4
- Amount Per Serving
- Calories 290kcal
- Calories from Fat 9kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Cholesterol 75mg25%
- Sodium 800mg34%
- Potassium 450mg13%
- Total Carbohydrate 14g5%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.