This Kung Pao chicken is a simple skillet dinner made with tender cubed chicken, crisp vegetables, and a lightly sweet-and-savory sauce. It comes together quickly in one pan, making it a great option for busy weeknight dinners when you want bold flavor without complicated steps.
A Quick Look at the Recipe
✅ Recipe Name: Kung Pao Chicken
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving
🥣 Main Ingredients: Chicken breast, bell pepper, asparagus, soy sauce, garlic
📖 Dietary Info: Dairy-free; gluten-free option
👌 Difficulty: Easy - one-pan stir-fry
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Unlike takeout-style versions, this recipe uses everyday ingredients and a streamlined sauce that thickens right in the pan. The result is a balanced, flavorful dish that's easy to serve over rice or cauliflower rice for a fast, satisfying meal.
If you enjoy easy takeout dinners like this one, you may also like our Chicken Pad Thai, Shrimp Stir Fry, or Salmon Poke Bowl made at home with simple ingredients.
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Why You'll Love this Kung Pao Chicken:
Fast one-pan dinner: Everything cooks in a single skillet in about 30 minutes.
Bold flavor without takeout: Sweet, savory, and lightly spicy with simple pantry ingredients.
Balanced with vegetables: Bell pepper and asparagus add texture and freshness.
Easy to customize: Adjust the heat level or vegetables to suit your preferences.
Weeknight-friendly: No marinating or complicated prep required.
Key Ingredients:
- chicken breast. Boneless, skinless chicken breast cooks quickly and stays tender when cubed. You can also use chicken thighs for a juicier option.
- red bell pepper. Adds natural sweetness and bright color that balances the spice.
- asparagus. Gives a crisp-tender texture and fresh flavor, broccoli or green beans can be substituted.
- red chili flakes. Provide heat, add more or less to your spice preference.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free soy sauce or tamari in place of regular soy sauce.
- Adjust the spice level: Reduce or omit the red chili flakes for mild heat, or add extra for a spicier dish.
- Swap the vegetables: Broccoli, snow peas, or zucchini can be used instead of asparagus.
- Use chicken thighs: Boneless, skinless chicken thighs work well and stay especially juicy.
- Add crunch: Stir in roasted peanuts or cashews at the end for extra texture.
How to Make Kung Pao Chicken:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add cubed chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
- In the same skillet, add bell pepper and asparagus. Sauté for 4-5 minutes until just tender.
- Add garlic, ginger paste, and red chili flakes. Stir for 1 minute until fragrant.
- In a small bowl, whisk together water, soy sauce, cornstarch, rice vinegar, honey, and sesame oil until smooth.
- Pour the sauce into the skillet and bring to a simmer, stirring until thickened.
- Return chicken to the pan, add green onions, and toss until everything is coated in sauce.
- Serve warm over rice or cauliflower rice and garnish with extra green onions if desired.
Recipe Notes & Tips:
- Cut chicken evenly: Uniform, bite-sized pieces help the chicken cook quickly and evenly without drying out.
- Cook in stages: Removing the chicken before cooking the vegetables prevents overcrowding and keeps everything properly seared.
- Prep the sauce first: Whisking the sauce before cooking keeps the stir-fry moving fast once the pan is hot.
- Don't overcook the vegetables: Bell peppers and asparagus should stay slightly crisp for the best texture.
- Stir constantly once the sauce is added: This helps the sauce thicken evenly and coat the chicken without clumping.
- Serving suggestions: Serve with Asian Cucumber Noodle Salad or pair with Veggie Spring Rolls for a balanced, weeknight-friendly meal.
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How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled Kung Pao Chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water until heated through.
Kung Pao Chicken FAQs:
Kung Pao chicken is mildly spicy, with heat coming from red chili flakes. The spice level can easily be adjusted by using more or less chili flakes.
Yes. Kung Pao chicken can be made gluten-free by using gluten-free soy sauce or tamari and checking that all sauce ingredients are gluten-free.
Kung Pao chicken can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
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Kung Pao Chicken
Ingredients
- 1 pound chicken breast, cubed
- 2 tablespoons olive oil
- 1 large red bell pepper, diced
- 1 bunch asparagus, trimmed and sliced in half
- ½ cup green onions, sliced
- 3 garlic cloves, minced
- 1 teaspoon ginger paste
- ½ teaspoon red chili flakes
- ¼ cup water
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon sesame oil
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add cubed chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
- In the same skillet, add bell pepper and asparagus. Sauté for 4-5 minutes until just tender.
- Add garlic, ginger paste, and red chili flakes. Stir for 1 minute until fragrant.
- In a small bowl, whisk together water, soy sauce, cornstarch, rice vinegar, honey, and sesame oil until smooth.
- Pour the sauce into the skillet and bring to a simmer, stirring until thickened.
- Return chicken to the pan, add green onions, and toss until everything is coated in sauce.
- Serve warm over rice or cauliflower rice and garnish with extra green onions if desired.
Nutrition
Notes
- Cut chicken evenly: Uniform, bite-sized pieces help the chicken cook quickly and evenly without drying out.
- Cook in stages: Removing the chicken before cooking the vegetables prevents overcrowding and keeps everything properly seared.
- Prep the sauce first: Whisking the sauce before cooking keeps the stir-fry moving fast once the pan is hot.
- Don't overcook the vegetables: Bell peppers and asparagus should stay slightly crisp for the best texture.
- Stir constantly once the sauce is added: This helps the sauce thicken evenly and coat the chicken without clumping.
- Serving suggestions: Serve with Asian Cucumber Noodle Salad or pair with Veggie Spring Rolls for a balanced, weeknight-friendly meal.
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