Kung Pao Chicken – A Light, Spicy Stir-Fry Classic

This Kung Pao Chicken delivers bold, spicy-sweet flavor with lean protein, crunchy vegetables, and a zesty homemade sauce—all cooked in under 30 minutes. It’s a healthier, homemade version of your favorite takeout dish, lightened up with simple, everyday ingredients. Perfect for weeknight dinners, meal prep, or when a craving for bold Asian flavors hits.

Why You’ll Love This Recipe

Bold Flavor, Balanced Ingredients – Sweet, spicy, savory, and just the right amount of heat.
Quick Weeknight Meal – Ready in under half an hour.
Lighter Than Takeout – Less oil, lower sodium, and cleaner ingredients.
Customizable – Add your favorite veggies or adjust the heat to your taste.

Ingredients

For the Sauce:

• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
• 1/2 tsp crushed red pepper flakes (adjust to taste)

For the Stir-Fry:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 red bell pepper, chopped
• 1 zucchini or celery stalk, chopped (optional)
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• Cooking spray or 1 tsp olive oil
• 2 tbsp dry roasted peanuts (for garnish)

Instructions

1. Make the Sauce
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, cornstarch, water, and red pepper flakes. Set aside.

2. Cook the Chicken
Heat a large nonstick skillet or wok over medium-high heat. Spray with cooking spray or add a teaspoon of olive oil. Add chicken and cook 5–6 minutes, stirring occasionally, until browned and cooked through. Remove from pan and set aside.

3. Stir-Fry the Veggies
In the same pan, add garlic, ginger, bell pepper, and zucchini (if using). Stir-fry for 3–4 minutes until vegetables are slightly tender but still crisp.

4. Combine & Sauce
Return the chicken to the pan. Stir in the sauce and cook for 1–2 more minutes, stirring until the sauce thickens and coats the chicken and vegetables.

5. Finish & Serve
Stir in green onions and remove from heat. Sprinkle with peanuts. Serve over steamed brown rice or cauliflower rice for a lower-carb option.

Nutritional Information (Per Serving, Approximate)

Calories: 280
Carbohydrates: 18g
Fat: 9g
Protein: 28g
Fiber: 2g

Tips for Success

• Use Pre-Cut Chicken: Speeds up prep time on busy nights.
• Swap Veggies: Try snap peas, carrots, or mushrooms for variety.
• Make It Mild or Spicy: Adjust red pepper flakes to control heat level.
• Meal Prep Friendly: Makes great leftovers—just reheat gently in a skillet or microwave.

Why This Recipe Works

Kung Pao Chicken is traditionally rich and flavorful, and this version captures all of that while using lighter ingredients. The homemade sauce cuts back on sugar and sodium compared to restaurant versions, and lean chicken plus veggies make it a well-rounded, satisfying meal.

Kung Pao Chicken is a quick, delicious way to bring takeout flavor into your kitchen with cleaner ingredients and just the right amount of heat. Whether you’re eating lighter or just cooking smarter, this spicy stir-fry is a must-have for your weeknight dinner rotation.