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Sheet Pan Kung Pao Chicken + Meal Prep

Sheet Pan Kung Pao Chicken is an easy all in one meal with all the flavors of the popular Chinese restaurant takeout dish. Best of all, it’s perfect for busy weeknights and simple to customize with paleo-friendly options.
Course Main Course
Cuisine Asian
Keyword chicken sheet pan recipe, copycat asian take-out recipe, easy chicken recipe, Kung Pao chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 176 kcal
Author Kelly


For the Sauce:

  • 6 tablespoons low sodium-soy sauce or coconut aminos for paleo
  • 1 tablespoon hoisin sauce for paleo, use homemade or leave out
  • 2 tablespoons honey
  • ½ teaspoon fresh minced ginger
  • 2 cloves garlic minced
  • 1/4 - 1/2 teaspoon dried red pepper chili flakes
  • 2 tablespoons cornstarch or arrowroot starch for paleo
  • ½ cup water plus more as needed to thin out sauce

For the Chicken and Vegetables:

  • 2 medium skinless boneless chicken thighs or breasts cut into 1" inch cubes
  • Salt and black pepper to taste
  • **4-6 dried red chilis to taste found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)
  • 1 medium zucchini chopped into halves
  • 1 red bell pepper
  • 1/3 cup roasted unsalted cashews
  • sesame seeds for garnish

For Meal Prep:

  • Rice quinoa or zoodles
  • Lunch containers for meal prep


For the Sauce:

  1. In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, honey, red pepper chili flakes, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the Chicken and Vegetables:

  1. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
  2. Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.
  3. Cook in preheated oven for 8 minutes then remove the pan.
  4. Arrange the dried red chilis, zucchini, bell peppers and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**
  5. Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

For Meal Prep:

  1. Make rice, noodles, zoodles or quinoa and divide into lunch containers. Top with chicken and store in the fridge for up to four days.

Recipe Notes

**If you can't find dried red chili peppers, add an additional 1 teaspoon red pepper chili flakes

Nutrition Facts
Sheet Pan Kung Pao Chicken + Meal Prep
Amount Per Serving (1 serving)
Calories 176 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 16mg5%
Sodium 902mg38%
Potassium 397mg11%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 9g18%
Vitamin A 1030IU21%
Vitamin C 47.5mg58%
Calcium 19mg2%
Iron 1.6mg9%
* 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.