Kung Pao Chicken Stir Fry – 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 he would often order this classic dish when we visited China a few years ago.
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.
HOW DO I MAKE THIS INSTANT POT KUNG PAO CHICKEN
- 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 can totally customize the level of heat.
- 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. Next, you’re going to saute the chicken for 4-5 minutes, until cooked through.
- 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.
- Serve over your favorite rice, quinoa, zoodles or cauliflower rice for a lower carb and paleo friendly option.
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
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