Kung Pao Chicken – an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is made healthier with the same classic sweet & spicy flavors as your local Chinese restaurant. Plus video.
Kung Pao Chicken (宫保鸡丁 Gong Bao Ji Ding) is a popular stir fry in North America and also a much-loved Szechuan (Sichuan) dish. My husband is a huge fan of anything spicy so this is one of his favorite takeout dishes.
It’s got so many flavors going on: tangy, sweet, and salty with just enough of a fiery kick. The best part about making this recipe at home is that you can totally customize the level of heat.
Don’t love chicken? Feel free to sub in shrimp or beef or pork or even tofu.
Not a fan of bell peppers? Use whatever veggies are in season — asparagus, green beans, broccoli…whatever you like. Allergic to nuts? Feel free to leave them out.
Meal prep-tips for this Kung Pao Chicken
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Serve with your favorite side – Jasmine rice, brown rice, quinoa, cauliflower rice or spiralized vegetables or zoodles
- Make lunch the day before and store in an air-tight container – These are the ones I use —-> lunch container