If you are looking for a quick and flavorful meal idea, give this Kung Pao Bowl a try! I’ve made it several times for dinner, and it’s always a hit—even with the kids, which is a pleasant surprise! Plus, the leftovers are perfect for a quick and easy lunch the next day.
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The fresh veggies are perfectly tender and complement the kung pao sauce and chicken wonderfully. This dish is bold, sweet, and savory with a hint of spice. You can serve it with a variety of sides, such as rice or noodles.
If you like the flavors of kung pao chicken, you will love Baked Teriyaki Chicken Drumsticks and Air Fryer General Tso Chicken.
Why You’ll Love This Kung Pao Recipe
- Well-balanced flavor: This dish is well-balanced with sweet, savory, and spicy notes without one flavor overpowering another.
- Ready in 35 minutes: It takes about 35 minutes of prep and cooking time to make a tasty kung pao bowl.
- Customizable recipe: Feel free to adjust the spice level and types of veggies to make this recipe suit your preferences.
Ingredients
Here are all of the components for the chicken, veggies, and yummy kung pao sauce. The ingredients are easy to find and inexpensive, and many of them are shelf-stable, so I like to keep them in my pantry!
- Chicken: You can use chicken breasts or thighs for this recipe, depending on your preference and what you have in your kitchen. Thighs are a more flavorful cut, but they take a little longer to cook.
- Baking soda: This is an essential ingredient for moist and tender chicken. It’s commonly used in Asian dishes like kung pao chicken to ensure the meat isn’t dry.
- Soy sauce: Part of the soy sauce will be added to the chicken marinade, while the rest will go in the sauce. It adds a salty and savory flavor. To make this recipe gluten-free, use coconut aminos or tamari.
- Olive oil: The oil is used to cook the veggies and sear the chicken, giving it a little color on the outside.
- Garlic: It adds a sharp flavor that complements the other ingredients and brings a delightful aroma as it cooks
- Veggies: I chose red and green peppers and onions for this kung pao chicken bowl. Feel free to change things up by adding more veggies or using different ones.
- Peanuts: The iconic crunch on top comes from the peanuts. Ensure they are unsalted so it doesn’t make the dish overly salty. You can use cashews for this if you prefer.
- Rice vinegar: This vinegar is tangy and sweet, which helps balance the heat from the chili peppers. It also adds brightness and acidity.
- Chicken broth: This is a great way to add volume to the kung pao stir fry sauce without diluting the flavors.
- Sugar: The sugar also sweetens and helps to thicken the sauce.
- Red chili peppers: I use dried, whole red chili peppers to make this recipe as authentic as possible.
- Cornstarch and water: This is optional, but I like to make a slurry to thicken the sauce so it perfectly coats the chicken and vegetables.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Use cubes of tofu or cauliflower florets instead of chicken for a tasty vegetarian version. You’ll also need to swap the chicken broth for vegetable broth.
- Coconut ginger: Make the sauce creamy and aromatic with minced ginger and coconut milk.
- Add more veggies: Load up on the vegetables and add mushrooms, broccoli, carrots, and zucchini. Any combination is delicious!
How to Make Kung Pao Chicken
This meal is made entirely in one pan, which saves you time on cooking and cleaning. I like to chop and measure all of the ingredients first to make the process quicker and easier.
Step 1: Marinate the chicken. Add the pieces of chicken to a large bowl with the baking soda and 2 tablespoons of soy sauce. Toss the chicken until it is evenly coated and cover it. Let it sit for about 10-15 minutes.
Step 2: Make the sauce. Combine the remaining soy sauce, rice vinegar, sugar, and chicken broth in a small mixing bowl. Allow the sugar to completely dissolve.
Step 3: Brown the chicken. Heat the oil in a wok over medium heat. Then, add the chicken and garlic. Cook it for about 5-7 minutes or until the chicken is golden brown. Remove the chicken from the pan.
Step 4: Add the vegetables. If needed, add more olive oil. Next, add the bell peppers and onions. Cook for 3-5 minutes or until they begin to soften. Then, add the dried chili peppers and cook the veggies for an additional 1-2 minutes.
Step 5: Simmer the sauce. Pour the kung pao sauce over the cooked vegetables in the wok and let it simmer for about 2-3 minutes. Make a cornstarch slurry and pour it into the sauce and veggie mixture. Stir until everything is well combined and the sauce has thickened.
Step 6: Combine with the chicken and peanuts. Add the chicken and peanuts to the wok and stir all the ingredients well.
⭐ Hint: The slurry is optional, depending on how thick you would like your sauce to be. I love a thick sauce, so I always add it to mine.
If you love easy dinner recipes like this one, you may also enjoy this Tex Mex Shrimp Bowl.
Storage Directions
- Storing: Store leftover kung pao chicken in an airtight container for 3-4 days in the refrigerator. Freeze the cooled chicken and veggies in a freezer-safe bag for up to 2 months.
- Reheating: This dish is best reheated in a skillet over medium heat until it’s warmed through. You can also microwave it in 45 to 60-second intervals until warm.
- Make Ahead: Marinate the chicken and store it in the refrigerator overnight. You can chop the veggies and store them in the fridge, too. It will make the cooking process much faster.
Serving Suggestions
- A classic side dish that pairs with chicken kung pao is rice. I love white rice, jasmine rice, and my Coconut Ginger Rice.
- Serve this recipe with Sweet Green Beans and Sauteed Chinese Spinach because you can never have enough tasty vegetables.
- These Air Fryer Cream Cheese Wontons make a wonderful appetizer to complete the meal.
- If you like noodles better than rice, try these Gochujang Sesame Noodles.
Recipe Tips
- Keep the heat high: To achieve the texture of a classic stir-fry, make sure the heat is high enough. This allows the chicken and veggies to brown nicely without becoming overcooked or mushy.
- Don’t let the sauce reduce for too long: The sauce will thicken as it cooks, but if you let it reduce too much, it may turn thick and gooey instead of having a smooth, velvety texture.
- Avoid eating the chili peppers: While they are edible, the chili peppers are added to infuse flavor into the sauce. They’re very spicy!
Recipe FAQs
No, a large skillet will work just fine. I enjoy using a wok for Asian recipes because it evenly distributes the heat very well.
Of course! Try this kung pao recipe with steak or pork if you like.
If you do not like any heat, you can leave the red chili peppers out altogether. Feel free to use more bell peppers instead.
More Delicious Stir Fry-Inspired Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Kung Pao Bowl Recipe
Equipment
- large skillet or wok
- small mixing bowl
- Wooden spoon or spatula
Ingredients
- 1 ½ lbs chicken breasts or thighs cut into bite-sized pieces
- 1 ½ teaspoons baking soda
- 4 tablespoons soy sauce divided
- 4 tablespoons olive oil divided
- 2 garlic cloves minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion diced
- 1 cup peanuts
- 2 green onions chopped
- 1 tablespoon rice vinegar
- ¾ cup chicken broth
- 2 teaspoons sugar
- 1 cup whole red chili peppers adjust to spice preference
- 1 tablespoon cornstarch optional for slurry
- 2 tablespoons water optional for slurry
- Cooked rice for serving
Instructions
- Cut the chicken into bite-sized pieces and then place them in a bowl. Add 1 ½ teaspoon of baking soda and 2 tablespoon of soy sauce to the chicken. Mix well to coat the chicken evenly. Cover the bowl and let the chicken rest for 10-15 minutes while you prepare the sauce and vegetables.
- In a small bowl, mix the remaining 2 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 2 teaspoon of sugar, and ¾ cup of chicken broth. Stir until the sugar dissolves and set aside your spicy Kung Pao sauce.
- In a large skillet or wok, heat about 2 tablespoon of olive oil over medium heat. Add the minced garlic and marinated chicken and cook it for 5-7 minutes, stirring frequently, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more (about 2 tablespoons) olive oil if needed. Add the diced red bell peppers, green bell peppers, and onion. Cook them for 3-5 minutes, stirring occasionally, until the vegetables are softened. Stir in the dried whole red chili peppers and cook for another 1-2 minutes.
- Pour the spicy Kung Pao sauce mixture into the skillet with the vegetables over medium-high heat. Stir well and let it simmer for 2-3 minutes. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoon of water to create a slurry. Add the slurry to the skillet and turn the heat to medium-high. Cook for an additional 1-2 minutes until the sauce thickens. Add the cooked chicken and peanuts to the skillet and stir everything together, cooking for another 1-2 minutes to heat through.
- Scoop some cooked whole grain rice into each serving bowl and top it with the Kung Pao chicken mixture. If you like, you can sprinkle a little bit of chopped green onions or sesame seeds over your easy Kung Pao chicken bowl before serving.
Notes
- Keep the heat high: To achieve the texture of a classic stir-fry, make sure the heat is high enough. This allows the chicken and veggies to brown nicely without becoming overcooked or mushy.
- Don’t let the sauce reduce for too long: The sauce will thicken as it cooks, but if you let it reduce too much, it may turn thick and gooey instead of having a smooth, velvety texture.
- Avoid eating the chili peppers: While they are edible, the chili peppers are added to infuse flavor into the sauce. They’re very spicy!
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