Kung Pao Chicken Bowls

Kung Pao Chicken Bowls with 46 grams of protein and lots of flavorful veggies! I love that these are a healthier twist on one of my favorite classic takeout recipes. Pan-fried until golden and coated in the most incredible sweet and spicy sauce, the chicken is deliciously crispy and pairs wonderfully with the sweet, savory veggies. Plus, everything comes together in about 35 minutes! Whether you’re making them for meal prep or an easy, high-protein dinner, every bite is SO good.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 698kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

Chicken

1/3 cup tapioca starch
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium boneless skinless chicken breasts cubed, about 3 cups or 1 1/2 pounds
2 Tablespoons avocado oil

Sauce

1/3 cup plus 2 Tablespoons honey
2 Tablespoons tamari or soy sauce
2 teaspoons sriracha
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes

Rice

2 cups cooked jasmine rice

Veggies

1 1/2 Tablespoons avocado oil
2 red bell peppers thinly sliced, 1 large or 2 very small
2 yellow or orange bell peppers thinly sliced, 1 large or 2 very small
4 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
3 baby bock choy chopped into 1 ½” pieces, about 4-5 cups
1/2 cup dry roasted unsalted peanuts
2 teaspoons tamari or soy sauce
1 teaspoon rice vinegar
sesame seeds for garnish
green onions chopped for garnish

Instructions

In a medium bowl combine cornstarch, salt, and pepper. Pat the cubed chicken dry and add it to the cornstarch mixture. Toss until well coated.
In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked.
While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
Add the chicken to the large sauce bowl and toss/mix until fully coated.
Add 1 1/2 Tablespoons avocado oil to the pan used earlier and bring up to medium-high heat.
Add in both kinds of bell peppers, garlic, red pepper flakes, and salt and cook for another 6-7 minutes, stirring occasionally, until the veggies start to soften. Mix in the bock choy, peanuts, tamari, and rice vinegar and cook for 3-4 more minutes.
Assemble the bowls – evenly divide the cooked rice, veggies and chicken. Drizzle each bowl with the extra sauce, sprinkle with sesame seeds, top with green onions, and enjoy!

Video

Notes

Substitute the chicken with tofu for a vegetarian option, if preferred.
Meal Prep: Store the bowls in an airtight conatiern in the fridge for up to 4-5 days, or in the freezer for up to 3 months.

Nutrition