Kung Pao Chicken Stir Fry + VIDEO

Kung Pao Chicken Stir Fry – the perfect easy ONE PAN dinner recipe for busy weeknights. Best of all, this popular takeout favorite is made healthier with option for paleo & keto friendly ingredients with the same classic sweet & spicy flavors as your local Chinese restaurant. Plus recipe 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.

Since we already have Slow Cooker Kung Pao Chicken, Instant Pot Kung Pao Chicken (Pressure Cooker) and Sheet Pan Kung Pao Chicken recipe versions, I thought it was time to share the classic stir-fry version.

Kung Pao Chicken Stir Fry has got so many flavors going on: tangy, sweet, and salty with just enough of a fiery kick. The best part about making this Asian chicken 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 Making Kung Pao Chicken Stir Fry

• Kung Pao Chicken would be great 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

 

5 from 1 vote

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Kung Pao Chicken + VIDEO

Kung Pao Chicken - an easy ONE PAN stir fry for busy weeknights. Best of all, this popular takeout favorite is lightened up with the same classic sweet & spicy flavors as your local Chinese restaurant.

Course Main Course

Cuisine Chinese

Keyword easy chicken recipes, Kung Pao chicken, one pan dinners, stir fry

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 425 kcal

Author Kelly

Ingredients

• 3/4 lb chicken breasts cut into 1 inch pieces
• sea salt and black pepper as needed
• 1 tablespoon cornstarch or arrowroot starch (almond flour for low carb)
• 3 tablespoons olive oil or avocado oil
• 1 medium red bell pepper chopped into bite-sized pieces
• 1 medium zucchini chopped into halves
• 2 dried red chilis optional (add more to increase spice level)
• 2/3 cup roasted cashews or roasted peanuts
• Sesame seeds and chopped green onions for garnish (optional)

Sauce

• 6 tablespoons gluten free tamari or low sodium-soy sauce or coconut aminos for paleo version
• 1 tablespoon hoisin sauce (use gluten free if necessary or leave out for keto or paleo)
• 2 tablespoons honey, coconut sugar or low carb sweetener
• 2 1/2 tablespoons cornstarch (or arrowroot starch for paleo - leave out for low carb if desired)
• 1/4 teaspoon red pepper flakes (more or less, to taste)
• 1/2 teaspoon fresh minced ginger
• 2 cloves garlic minced
• 1/2 cup water plus more as needed to thin out sauce

For Meal Prep

• Cooked rice quinoa or noodles
• Lunch containers

Instructions

1. In a medium bowl, combine all the ingredients for the sauce. Set aside.
2. Season chicken with salt, pepper, cornstarch and 1 tablespoon of sauce/marinade.
3. Add oil to a wok or a large non-stick skillet over medium-high heat.

4. Add the chicken and stir-fry for 5-6 minutes, or until brown. Transfer to plate and set aside.
   

5. Return the pan back to medium heat and add more oil as needed. Toss in the zucchini, bell peppers and dried chili peppers (if using) and cook for 2-3 minutes, or until the vegetables are crisp-tender and the chicken is cooked through. Pour in the remaining sauce and add the cashews. Toss everything together and allow sauce to bubble and thicken. Season with salt, pepper or additional red pepper chili flakes as needed.

6. Remove from heat and serve warm on a large platter or over zoodles, cauliflower rice( paleo), quinoa or regular rice or noodles. Sprinkle with sesame seeds and green onions if desired.

For meal prep

1. Cook rice and divide evenly into lunch containers. Add cashew chicken, cover and store in fridge for up to 4 days.

Nutrition Facts

Kung Pao Chicken + VIDEO

Amount Per Serving (1 g)

Calories 425 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 4g 20%

Cholesterol 54mg 18%

Sodium 1685mg 70%

Potassium 691mg 20%

Total Carbohydrates 29g 10%

Dietary Fiber 2g 8%

Sugars 13g

Protein 25g 50%

Vitamin A 23.2%

Vitamin C 58.5%

Calcium 3%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

If you love the Kung Pao chicken stir fry recipe, try these versions, too!

Sheet Pan Kung Pao Chicken

Healthier Slow Cooker Kung Pao Chicken (+Instant Pot)

One Pot Kung Pao Chicken Zoodles {Zucchini Noodles}