Spicy, saucy Kung Pao chicken served over fluffy rice with crunchy peanuts and peppers, perfect for easy weeknight dinners or meal prep.
Kung Pao Chicken Bowls are my answer to those nights when you want bold, takeout-style flavor without another delivery fee or mystery ingredients. Think tender bites of chicken, glossy spicy garlic sauce, bright bell peppers, and salty roasted peanuts, all piled onto steamy rice in a tidy bowl. It hits that sweet, salty, tangy, and spicy balance that classic Kung Pao is known for, but in a simple, home-cook friendly way that fits into your weeknight routine.
This recipe is inspired by the famous Sichuan dish, but adjusted slightly for everyday kitchens. We keep the spirit of the original with dried chilies, Sichuan peppercorns, and peanuts, while using ingredients you can find at most grocery stores. It comes together in one pan plus a pot of rice, which keeps cleanup easy. If you like doing meal prep, these bowls portion beautifully into containers and reheat like a dream.
You will love these Kung Pao Chicken Bowls because they are fast, flavorful, and flexible. The sauce uses pantry staples like soy sauce, rice vinegar, and hoisin, so you may already have everything on hand. You can easily dial the heat up or down, swap in cauliflower rice for a lighter bowl, or use tofu instead of chicken. The texture is super satisfying too: juicy chicken, crisp-tender peppers, crunchy peanuts, and fluffy rice in each bite.
On a busy night, this recipe solves the “What’s for dinner?” problem with something that feels a little special. Serve it in big cozy bowls for family dinners, or pack it into containers for grab-and-go lunches. Either way, you get all the fun of your favorite Chinese takeout style dish with the comfort of knowing exactly what is in it.
Ingredients
Yield: 4 bowls
Total time: about 35 minutes
Prep: 15 minutes
Cook: 20 minutes
For the bowls
- 1 cup uncooked jasmine or long-grain rice (about 185 g)
- 1 ¾ cups water (415 ml), or as package directs
- Pinch of salt
For the chicken
- 1 ½ lb boneless, skinless chicken thighs or breasts (about 680 g), cut into 1 inch / 2.5 cm pieces
- 1 tbsp soy sauce (15 ml)
- 2 tsp cornstarch (6 g)
- ½ tsp salt
Kung Pao sauce
- 3 tbsp low sodium soy sauce (45 ml)
- 2 tbsp hoisin sauce (30 ml)
- 2 tbsp rice vinegar (30 ml)
- 2 tbsp water (30 ml)
- 1 tbsp cornstarch (8 g)
- 1 tbsp brown sugar (12 g)
- 1 tsp toasted sesame oil (5 ml)
Stir fry veggies & aromatics
- 1 tbsp neutral oil (15 ml), plus more as needed
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 to 10 dried red chilies, whole, stems removed
- ½ tsp crushed Sichuan peppercorns (optional but traditional)
Toppings
- ⅓ cup roasted unsalted peanuts (about 45 g)
- Reserved green onion tops, sliced
- Sesame seeds, for garnish (optional)
- Lime wedges, for serving (optional)
💡 Shopping tip: Check the international or Asian foods aisle for dried red chilies and Sichuan peppercorns; they keep for months in the pantry and add amazing flavor to many dishes.
Step-by-Step Instructions
1. Cook the rice
- Rinse the rice under cold water until the water runs mostly clear.
- Combine rice, water, and a pinch of salt in a small pot. Bring to a boil, then reduce to low, cover, and simmer 12 to 15 minutes until the water is absorbed.
- Remove from heat and let stand, covered, 5 to 10 minutes. Fluff with a fork before serving.
💡 Tip: If you own a rice cooker, use it here and start it first so the rice is ready when the chicken is done.
2. Marinate the chicken
- In a medium bowl, combine the chicken pieces, 1 tbsp soy sauce, 2 tsp cornstarch, and ½ tsp salt.
- Toss until the chicken is evenly coated and let sit at room temperature for 10 minutes while you prep the sauce and veggies.
💡 Tip: The light cornstarch coating helps the chicken brown nicely and stay juicy, so do not skip this quick step.
3. Make the Kung Pao sauce
- In a small bowl or measuring cup, whisk together soy sauce, hoisin sauce, rice vinegar, water, 1 tbsp cornstarch, brown sugar, and sesame oil.
- Whisk until the cornstarch dissolves completely and the sauce looks smooth. Set aside.
💡 Tip: Give the sauce another quick stir right before you pour it into the pan because the cornstarch can settle at the bottom.
4. Prep the veggies and aromatics
- Dice the bell peppers into bite-size pieces.
- Slice the green onions, keeping white parts and green tops separated.
- Mince the garlic and ginger.
- Remove stems from dried chilies, leaving them whole so they flavor the oil without adding unmanageable heat.
5. Stir fry the chicken
- Heat 1 tbsp neutral oil in a large skillet or wok over medium high heat until shimmering.
- Add the marinated chicken in a single layer. Cook 5 to 7 minutes, stirring occasionally, until browned and cooked through with no pink inside.
- Transfer the chicken to a plate and set aside, leaving any browned bits in the pan.
💡 Tip: Avoid overcrowding the pan; if needed, cook the chicken in two batches so it sears instead of steaming.
6. Cook the aromatics and veggies
- If the pan looks dry, add a small splash of oil.
- Add the white parts of the green onions, garlic, ginger, dried chilies, and Sichuan peppercorns (if using). Stir fry 30 to 60 seconds until fragrant.
- Add the diced bell peppers and cook 3 to 4 minutes, until crisp tender and lightly charred in spots.
💡 Tip: Keep the dried chilies mostly whole so you can push them aside or remove them easily for a milder bowl.
7. Add sauce and peanuts
- Return the cooked chicken and any juices to the pan with the veggies.
- Stir the sauce, then pour it into the pan, tossing everything to coat.
- Cook 1 to 2 minutes, stirring, until the sauce bubbles and thickens to a glossy coating that clings to the chicken and peppers.
- Stir in the peanuts and half of the green onion tops. Remove from heat.
💡 Tip: If the sauce gets too thick, splash in 1 to 2 tbsp water and toss until it loosens to your preferred consistency.
8. Assemble the bowls
- Divide the rice between 4 bowls or meal prep containers.
- Top each portion of rice with a generous scoop of Kung Pao chicken and veggies.
- Garnish with remaining green onions, sesame seeds, dried chilies for looks (if desired), and lime wedges on the side.
- Serve hot or let cool before sealing for meal prep.
Variations & Substitutions
- Swap chicken thighs for breasts if you prefer leaner meat; just reduce cooking time slightly so they do not dry out.
- For a vegetarian version, use extra firm tofu or tempeh, pressed and cubed, and treat it just like the chicken in the recipe.
- Make it gluten free by using tamari instead of soy sauce and a gluten free hoisin sauce.
- For a lower carb option, use cauliflower rice instead of regular rice and reduce the brown sugar slightly if you like.
Make-Ahead, Storage & Reheating
- Make-ahead: You can cook the chicken and sauce up to 3 days in advance. Store separately from the rice for best texture. The sauce can also be whisked and refrigerated up to 4 days before cooking.
- Storage: Store assembled bowls or separated components in airtight containers in the fridge for up to 3 to 4 days. Let the food cool before sealing to avoid excess condensation.
- Freezing: Freeze the Kung Pao chicken (without rice or fresh garnishes) in freezer-safe containers or bags for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Reheat in a skillet over medium heat with a splash of water, tossing until hot, 4 to 5 minutes. Or microwave in a loosely covered container for 1 to 2 minutes, stirring halfway.
Nutritional Info (Estimated, per serving)
- Calories: ~540
- Protein: ~38 g
- Carbs: ~56 g
- Fat: ~17 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Add a side of quick cucumber salad with rice vinegar and sesame for a refreshing contrast.
- Serve with steamed or stir fried greens, such as bok choy, broccoli, or green beans.
- Drizzle with extra chili oil or sriracha if you love heat.
- Sprinkle with extra roasted peanuts or cashews for crunch.
- Pair with miso soup or a light clear broth for a cozy, complete meal.
Recipe FAQs
Can I make Kung Pao Chicken Bowls less spicy?
Yes. Use fewer dried chilies, skip the Sichuan peppercorns, and avoid piercing or breaking the chilies. You can also add a little extra brown sugar to soften the heat.
Can I use only chicken breast instead of thighs?
Absolutely. Chicken breast works well but cooks a bit faster. Watch closely and stop cooking as soon as the pieces are opaque and cooked through so they stay tender.
What if I do not have a wok?
A large, heavy skillet or sauté pan works perfectly. The key is using high heat and not crowding the pan so you can still get some nice browning on the chicken and vegetables.
Can I make these bowls nut free?
Yes. Simply omit the peanuts or replace them with roasted pumpkin seeds or sunflower seeds for a similar crunch without the nuts.
Are these good for meal prep?
They are great for meal prep. Portion rice and Kung Pao chicken into containers, cool completely, then refrigerate. Reheat with a splash of water and add fresh garnishes just before serving.
Can I use pre-cooked rice?
You can. Leftover rice or microwaveable rice pouches work well. Just warm the rice before assembling the bowls so the sauce and rice mingle nicely.
Final Notes
Kung Pao Chicken Bowls are one of those recipes that look and taste like a weekend treat but fit right into a busy weekday schedule. With a little chopping and a quick stir fry, you end up with bowls that are colorful, comforting, and full of texture. The mix of tender chicken, bright peppers, and that sticky, tangy, spicy sauce has a way of turning even a regular Tuesday into something a bit more special.
If you enjoy planning ahead, these bowls sit happily in the fridge and reheat beautifully, so tomorrow’s lunch is already solved. Feel free to treat the recipe as a template: adjust the heat level, swap in your favorite vegetables, or change the base to noodles or cauliflower rice.
If you try these Kung Pao Chicken Bowls, I would love to hear how they turned out for you. Leave a comment, share your tweaks, or snap a photo and share it with friends so they can enjoy a cozy bowl too.
