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Kung Pao Chicken Stir Fry + VIDEO

6/15/17

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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.

plate of Kung Pao Chicken Stir Fry - a set of chop sticks sits on the edge of the plate

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.

 close up image of Kung Pao Chicken stir fry dinner

HOW DO I MAKE KUNG PAO CHICKEN STIR FRY?

  1. Start making this Kung Pao Chicken by whisking together the sauce. It’s made with low sodium soy sauce, hoisin sauce, sesame oil and has all of those signature restaurant flavors: tangy, sweet, and salty with just enough of a fiery kick. The best part about making this recipe at home is that you are free to customize the ingredients with what you have. For a low carb keto friendly version, leave out the Hoisin sauce and use a low carb sweetener instead
  2. Next, you’re going to season the chicken with 1 tablespoon of the sauce (reserve the rest for later) and some cornstarch to give the chicken that tender and crispy coating.
  3. Once the chicken is cooked, you’re going to add the zucchini, bell peppers and dried red chili peppers into the pan and cook until tender crisp. Pour in the remaining sauce and allow to bubble and thicken up.
  4. Serve over your favorite rice, quinoa, zoodles or cauliflower rice for a lower carb and keto/paleo friendly option.

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
 meal prep containers holding homemade Kung Pao chicken and fluffy white rice
5 from 1 vote
Kung Pao Chicken Stir Fry on a bed of white rice in a small white bowl with wooden chopsticks.
Print
Kung Pao Chicken + VIDEO
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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
Servings: 4 servings
Calories: 425 kcal
Author: Kelly
Ingredients
  • 3/4 lb chicken breasts cut into 1 inch pieces
  • sea salt and black pepper to taste
  • 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.

Recipe Video

Nutrition Facts
Kung Pao Chicken + VIDEO
Amount Per Serving (1 serving)
Calories 425 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g20%
Cholesterol 54mg18%
Sodium 1685mg70%
Potassium 691mg20%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 13g14%
Protein 25g50%
Vitamin A 1160IU23%
Vitamin C 48.3mg59%
Calcium 30mg3%
Iron 2.7mg15%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. 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

Sheet Pan Kung Pao Chicken dinner

Healthier Slow Cooker Kung Pao Chicken (+Instant Pot)

wooden spoon stirring Slow Cooker Kung Pao Chicken

One Pot Kung Pao Chicken Zoodles {Zucchini Noodles}

low carb Kung Pao Chicken Zoodles dinner in a skillet

Did you try this recipe?

I'd love to see! Just snap a photo and hashtag it #LIFEMADESWEETER or tag me @lifemadesweeter on Instagram

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Posted June 15, 2017 In Asian, Chicken, Keto / Low Carb, Lunch Bowls - Work / School, Meal Prep, One Pan / Pot / Skillet, paleo, Recipes

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DISCLAIMER: Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.



Comments

  1. Jessica @ Jessica in the Kitchen -

    June 18, 2017 at 2:31 am

    My husband would INSTANTLY make this!! I am in love with all these flavours, and so I may really try this with tofu!! So gorgeous Kelly!

    Reply
  2. Katherine -

    June 16, 2017 at 7:57 pm

    This looks delicious, Kelly! I love your Asian recipes.

    Reply
  3. Monica -

    June 16, 2017 at 8:05 am

    Love your meal preps and kung pao chicken is one of my favorites! Looks so tasty, Kelly! Your husband is sure to love this a whole lot more than greasy take-out. I could use a couple of those wonderful lunch boxes! : ) Have a great Father’s Day weekend!

    Reply
  4. Kelsie | the itsy-bitsy kitchen -

    June 15, 2017 at 10:48 am

    This is a favorite take-out dish around my house too! I’ll have to try your recipe–it looks divine, and so much better than take-out 🙂

    Reply
  5. Sues -

    June 15, 2017 at 8:33 am

    Pinned!! Because this meal is right up my alley. And I’m allll about any meal that also gives me an amazing lunch the next day!

    Reply
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Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. About Work With Me

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