Kung Pao Chicken Bowls

Meal Prep Kung Pao Chicken Recipe 

Ever since my Orange Chicken Bowls and Honey Sesame Chicken Bowls went viral on Instagram, I’ve been adding more takeout-inspired recipes to my meal prep list. I’m not complaining at all, either! As a busy mom of 3, I love how quickly these recipes come together, taking about 30 minutes from start to finish. 

Lately, these Kung Pao Chicken bowls have been made on repeat in my kitchen. A fun new flavor, they’re sweet, savory, spicy, and super comforting. You’ll love the simple, nutritious ingredients, and even my kids love the flavors and textures! I could literally eat this sauce with a spoon. Just sayin’. If you love Kung Pao Chicken, then these 35-minute healthy bowls are exactly what you need for dinner tonight!

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Why You’ll Love This Recipe

• Takeout Deliciousness from Home – Kung Pao chicken is one of my favorite comfort foods, and the bold flavors of this homemade version are even better than any takeout option I’ve ever had. Perfect for days when you’re craving comfort food!
• 46 Grams Protein – High in protein, these meal prep bowls keep you full and satisfied. 
• Healthy – Full of nourishing veggies, low in sugar, and free from any junky ingredients, you will love how nourishing these Kung Pao Chicken bowls are and how good they make you feel. 
• Gluten-Free – Made with tapioca starch, these bowls are naturally gluten-free without sacrificing any of the crispy texture you love. 

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Ingredients

Lightly Fried Chicken 

• Tapioca Starch – Tapioca starch is light and does a great job of coating each piece of chicken and producing a crispy breading. You can also use potato starch, rice flour, or cornstarch in its place. Feel free to adjust the amount to taste!
• Salt/Pepper
• Chicken Breasts – You can substitute chicken thighs if you prefer them.
• Avocado Oil – Any neutral, high-heat safe oil will work for lightly frying the chicken.

Kung Pao Sauce

• Honey – Swap out the honey for equal amounts of agave or maple syrup. The sauce may be a little bit thinner using these two ingredients, but you want that sweetness in the sauce.
• Tamari – Tamari not only adds a savory, umami flavor to the sauce, but it also gives a saltiness that mellows out all that sweetness. You can also use regular soy sauce or coconut aminos instead!
• Sriracha – Adds a kick of flavor and the perfect touch of spice. 
• Rice Vinegar – The rice vinegar in this recipe gives it a brightness that brings the entire sauce together.
• Ground Ginger and Crushed Red Pepper Flakes – Add sharpness, flavor, and extra heat. 

Stir-Fry Veggies & Bowls

• Rice – Save time using a precooked rice pouch!
• Avocado Oil – Any neutral, high-heat safe oil will work. 
• Veggies – Red bell pepper, yellow or orange bell pepper, garlic, and bok choy 
• Crushed Red Pepper Flakes/Salt
• Roasted Unsalted Peanuts – Omit for a peanut-free recipe 
• Tamari/Rice Vinegar – Add a salty, umami flavor with subtle sweetness that ties the taste of the chicken in with the veggies nicely 
• Garnishes – Sesame seeds and green onion add a little crunch and extra flavor. They’re optional, but I think they add such a nice touch! 

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How to Make Kung Pao Chicken Bowls

This Kung Pao chicken recipe is SO easy to make! All you need is 35 minutes and a large non-stick skillet. Here’s how to make better-than-takeout Kung Pao Chicken Bowls: 

1. Bread the chicken – Combine the cornstarch, salt, and pepper in a bowl. Then, pat the chicken dry with paper towels, and toss the pieces in the cornstarch mixture. Make sure to coat them evenly! 
2. Cook – Heat oil in a large skillet over medium-high heat, and pan-fry the chicken on all sides until it’s golden brown and fully cooked. 
3. Prep the sauce – In the meantime, mix all the sauce ingredients in a bowl, and set about ¼ cup aside. 
4. Coat the chicken – Add the cooked chicken pieces to the bowl of sauce, and toss to coat. Then, set aside. 
5. Cook the veggies – Add more oil to the pan, and bring it back up to medium-high heat. Sauté the bell peppers, garlic, red pepper flakes, and salt until the veggies begin to soften. Then, mix in the remaining veggie ingredients, and continue to cook until tender. 
6. Serve – Portion cooked rice into bowls, add the chicken and veggies on top, and drizzle each bowl with the reserved Kung Pao sauce. Top with sesame seeds and green onions (if desired), and dig in! 

Tips

• Use a true non-stick pan to cook the chicken and the veggies – This allows you to use less oil and not worry about anything sticking to the pan. It also helps make cleanup easy! 
• Save time by using pre-cooked rice! – I love these pouches, especially for a busy weeknight.
• Don’t overcrowd the pan – Make sure to arrange the chicken pieces in an even layer, leaving a little space between each piece. This promotes fast, even cooking and helps the chicken pieces brown and crisp up nicely on all sides. 
• Toss the chicken while warm – Transfer the chicken pieces to the sauce, and toss while they’re still warm. This helps the liquid cling to each piece for the best flavor!

RELATED: Pineapple Teriyaki Chicken Bowls

Other Veggie Pairings for Kung Pao Chicken

While bell peppers and bok choy are my favorite choices for these bowls, there are plenty of other veggies that pair beautifully with the sweet, savory, spicy sauce. Feel free to add to the veggies or swap them out. It’s a great way to use up any scraps in the fridge! Some tasty veggie options include: 

• Onion: White, yellow, or red onion adds a subtle crunch. 
• Snap Peas: Crisp and fresh, these add a sweet crunch that complements the umami sauce. 
• Zucchini: Soft and tender when stir-fried, zucchini soaks up the sauce for extra flavor.
• Carrots: Slice them thin or into matchsticks. They add a hint of natural sweetness and vibrant color.
• Mushrooms: Earthy and savory, mushrooms bring an umami kick and extra protein. 
• Green Beans: These add a snappy texture and pair well with the sauce’s sweet-and-savory profile.
• Cauliflower: Roast or stir-fry for a hearty, slightly nutty addition to your bowls.
• Baby Corn: A fun and flavorful option that works especially well in Asian-inspired dishes. 

Variations 

Spicy Kung Pao Chicken – Kick up the heat by doubling the Sriracha or adding an extra pinch of crushed red pepper flakes.

Mild – If you aren’t a fan of heat, use a little less sriracha and red pepper flakes. Then, add an extra tablespoon of honey for a sweeter, family-friendly version.

Low-Carb – Swap the jasmine rice for cauliflower rice, cauliflower fried rice, or serve the chicken and veggies over a bed of greens for a hearty salad.

Fried Rice – Instead of plain rice, toss the chicken and veggies with fried rice, cooked rice noodles, or soba noodles for a fun twist.

Tofu Kung Pao – Replace the chicken with crispy tofu, tempeh, or even crispy chickpeas. Whatever you choose, pan-fry your plant-based protein and coat it in the sauce while hot to lock in flavor. 

How to Store

Fridge – Once cool, I transfer the mixture to individual airtight containers and store them in the fridge for 4-5 days.

Freezer – Transfer all the components of the Kung Pao chicken bowls to a freezer-safe container, and freeze for up to 3 months.

Reheat – Thaw frozen portions in the fridge overnight. Then, reheat them in the microwave, adding 1-2 teaspoons of water or broth to loosen everything back up. It’s the best recipe for meal prep or leftovers!

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• Southwest Chicken Burrito Bowl
• Greek Chicken Bowl Recipe
• BBQ Chicken Rice Bowls
• Crispy Buffalo Chicken Bowls
• Chicken Shawarma Grain Bowls
• Chimichurri Chicken Bowl

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