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Kung Pao Chicken Stir Fry on a bed of white rice in a small white bowl with wooden chopsticks.

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 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:

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.