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This single serving Kung Pao Chicken is a quick and flavorful stir-fry made with tender chicken, crunchy peanuts, crisp bell peppers, and a bold, spicy-sweet sauce. Ready in just 15 minutes, it’s perfect for a fast and satisfying meal.
Explore more single serving Asian-inspired recipes like Pepper Steak savory Beef and Broccoli, tender Mongolian Beef, and flavorful Shrimp Fried Rice.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect for a fast, homemade meal.
- Packed with Flavor: Bold, savory, and slightly spicy—just like classic Kung Pao Chicken.
- Customizable: Adjust the spice level, sauce, and ingredients to suit your taste.
- Made with Fresh Ingredients: Lean chicken, bell peppers, and peanuts for a balanced, nutritious meal.
- Perfectly Portioned: No leftovers, just the right amount for one fresh, satisfying serving.
- Restaurant-Quality at Home: Enjoy takeout-style Kung Pao Chicken without the cost or wait.
Kung Pao Chicken is a classic Chinese stir-fry known for its bold flavors and spicy kick. Our single serving version delivers the perfect balance of tender chicken, crunchy peanuts, and crisp vegetables in a flavorful sauce. Inspired by the traditional dish from China’s Sichuan province, this recipe brings takeout-style flavor to your kitchen in just 15 minutes. Need an extra serving? Simply double the ingredients to make enough for two.
Ingredients
If you have any ingredients leftover from this small batch Kung Pao Chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Rice Vinegar: A mild vinegar with a slightly sweet flavor. If needed, substitute with white vinegar or apple cider vinegar.
- Low Sodium Soy Sauce: Adds salty, umami depth. Use tamari for a gluten-free option.
- Sugar: Balances the acidity of the vinegar and adds sweetness. For a low-carb option, substitute with stevia or monk fruit.
- Cornstarch: Thickens the sauce. Arrowroot powder works as an alternative.
- Chicken Breast: The protein base of the dish. A boneless, skinless chicken thigh works just as well. Extra chicken breasts? Try them in Chicken Paprika, Chicken Fajitas, or Jerk Chicken.
- Honey: Brings natural sweetness. Maple syrup is a good alternative.
- Balsamic Vinegar: Adds a slightly sweet, tangy depth. Swap with red wine vinegar or apple cider vinegar if needed.
- Sriracha: Brings heat and a touch of acidity. For a milder option, use a different hot sauce or leave it out.
- Ginger: Provides warmth and depth. Use freshly grated or ground ginger.
- Olive oil: Used for cooking the chicken. Avocado or vegetable oil also work.
- Peanuts: dd crunch and nuttiness. If you have a peanut allergy, swap with cashews, almonds, or omit them.
- Red Pepper Flakes: Adjust for heat preference. Leave out for a milder dish.
- Bell Pepper: Adds color and a crisp, slightly sweet texture. I prefer red bell pepper, but any color works. For a different vegetable, try zucchini or snap peas. Use leftover bell pepper in Lo Mein or Crab Cakes.
- Green Onion: Both the white and green parts add flavor. If unavailable, substitute with chives or shallots.
- Garlic: Enhances the dish with robust, aromatic flavor. Use less or swap with garlic powder for a milder taste.
Recipe Variations
Add your own twist to this dish with these simple variations:
- Kung Pao Cauliflower: Swap the chicken for cauliflower florets. Roast or blanch them before stir-frying for a delicious vegetarian option.
- Lettuce Wraps: Serve the chicken in crisp lettuce leaves. Top with crushed peanuts and an extra drizzle of sauce for a fresh, low-carb meal.
- Chicken Sliders: Pile Kung Pao Chicken onto slider buns and add coleslaw or shredded cabbage for a flavorful appetizer or snack.
How To Make Kung Pao Chicken
These step-by-step photos and instructions help you visualize how to make a single serving of kung pao chicken. See the recipe below for ingredient amounts and full recipe instructions.
- Prepare the Marinade: In a medium-sized bowl, mix rice vinegar, soy sauce, sugar, and cornstarch. Add the chicken pieces, ensuring they’re well coated. Set aside.
- Mix the Sauce: In a different small bowl, blend soy sauce, honey, balsamic vinegar, sriracha, water, cornstarch, and ginger. Keep this mixture aside for later.
- Preheat the Skillet: Place a 10-inch skillet on medium-high heat, adding half a tablespoon of olive oil. Swirl it around to coat the skillet evenly.
- Cook Peanuts and Red Pepper Flakes: Add peanuts and red pepper flakes to the skillet, stirring until peanuts take on a slight brown hue. Transfer these to a separate bowl.
- Cook Bell Pepper and Garlic: Add another half tablespoon of oil to the skillet. Once hot, stir-fry bell pepper and garlic for about a minute. Move them to the bowl with peanuts.
- Cook the Chicken: If the pan appears dry, add an extra half tablespoon of olive oil. Add the marinated chicken to the skillet, discarding any leftover marinade. Cook for 1-2 minutes per side until fully cooked.
- Add Green Onions: Shift the chicken to the skillet’s edges, then toss in the green onions. Sauté them briefly, stirring often.
- Combine Everything: Bring back the set-aside peanuts, vegetables, and the kung pao sauce into the pan with the chicken and green onions.
- Final Touch: Lower the heat to a simmer and cook until the sauce thickens and all ingredients are well incorporated, roughly 30 seconds.
To serve: Serve this scrumptious Kung Pao Chicken over a bed of steaming rice.
Expert Tips
- Read Through the Recipe: Before you start, go over the entire recipe, including the Ingredient Notes. This will help you understand the steps and ensure everything comes together smoothly.
- Prep Before You Cook: Have all your ingredients ready—chop the chicken, slice the vegetables, and measure out the sauce components before turning on the stove.
- Stir-Fry in Batches: Overcrowding the pan causes steaming instead of searing. Cook in batches if needed to keep the chicken and vegetables crisp and flavorful. A 10-inch skillet works well for this recipe.
- Adjust the Spice: Customize the heat level to your taste. Skip the sriracha for a milder dish or add more for extra heat.
- Don’t Overcook the Chicken: Chicken breast can dry out quickly. Stir-fry just until it turns opaque, keeping in mind it will continue cooking slightly when combined with the sauce.
- Balance the Sauce: Take a moment to taste and fine-tune your sauce to achieve the perfect flavor balance. Adjust the elements to your liking, adding more soy sauce for saltiness, honey for sweetness, vinegar for tanginess, or sriracha for heat, tailoring it to your personal preference.
Serving Suggestions
Pair this Kung Pao Chicken with a simple side dish to complete your meal.
- Rice: A classic choice that balances the spiciness and soaks up the flavorful sauce. Use white rice or brown rice.
- Fried Rice: Add extra flavor by serving with homemade fried rice for a hearty, satisfying combo.
- Stir-Fried Vegetables: A side of broccoli, carrots, snow peas, or bok choy adds freshness and crunch.
- Noodles: Serve over egg noodles or rice noodles for a different take that absorbs the sauce perfectly.
Frequently Asked Questions
Yes, you can! While chicken is traditional, you can substitute it with shrimp, beef, tofu, or even a combination of these proteins for variety.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan or microwave until piping hot before serving.
Absolutely! If you have nut allergies or prefer not to use nuts, you can omit them from the recipe. The dish will still be delicious without them.
Yes, this recipe doubles easily. Just double the ingredient amounts and use a larger skillet.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this easy kung pao chicken recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
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Kung Pao Chicken For One
Equipment
Ingredients
For the marinade
- 2 teaspoons rice vinegar
- 2 teaspoons low sodium soy sauce
- ½ teaspoon granulated sugar
- ½ teaspoon cornstarch
- 1 (4 to 6-ounce) boneless, skinless chicken breast or thigh, cut into 1-inch cubed pieces
For the sauce
- 1 tablespoon low sodium soy sauce
- 2 teaspoons honey
- 1 teaspoon balsamic vinegar
- ¼ teaspoon sriracha or another type of hot sauce
- ½ tablespoon water
- ⅛ teaspoon ground ginger or ¼ teaspoon of fresh peeled and grated ginger.
- ½ teaspoon cornstarch
For the main dish
- 1 tablespoon olive oil -divided
- 2 tablespoons whole roasted unsalted peanuts or 3 tablespoons roasted unsalted cashews
- ¼ teaspoon crushed red pepper flakes
- ½ cup chopped red bell pepper
- 1 green onion -white and green parts chopped
- 1 clove garlic -minced
To serve
- 1 cup cooked white rice -optional. This dish can also be enjoyed without rice, over rice noodles or egg noodles.
Instructions
Make the marinade
- In a medium bowl, whisk together the rice vinegar, soy sauce, sugar, and cornstarch.Add the chicken pieces, stirring to coat them evenly. Set aside while you prepare the sauce.
Make the sauce
- In a small bowl, combine the soy sauce, honey, balsamic vinegar, sriracha, water, ginger, and cornstarch. Stir until smooth and set aside.
Cook the main dish
- Heat ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat. Add the peanuts and red pepper flakes, stirring until the peanuts turn lightly golden. Transfer them to a bowl and set aside.
- Add another ½ tablespoon of olive oil to the skillet. Once hot, add the bell pepper and garlic, stirring for about 1 minute. Transfer them to the bowl with the peanuts.
- If the skillet looks dry, add ½ tablespoon of oil. Add the marinated chicken, discarding any leftover marinade. Cook for 1-2 minutes per side until fully cooked.
- Push the chicken to the edges of the skillet and add the green onions. Stir-fry for about 30 seconds.
- Return the peanuts, vegetables, and sauce to the skillet.
- Reduce the heat to low and let the sauce thicken for about 30 seconds, stirring to coat everything evenly.
- Serve the Kung Pao Chicken on its own or over steamed rice.
Notes
- Read Through the Recipe: Before you start, go over the entire recipe, including the Ingredient Notes. This will help you understand the steps and ensure everything comes together smoothly.
- Prep Before You Cook: Have all your ingredients ready—chop the chicken, slice the vegetables, and measure out the sauce components before turning on the stove.
- Stir-Fry in Batches: Overcrowding the pan causes steaming instead of searing. Cook in batches if needed to keep the chicken and vegetables crisp and flavorful. A 10-inch skillet works well for this recipe.
- Adjust the Spice: Customize the heat level to your taste. Skip the sriracha for a milder dish or add more for extra heat.
- Don’t Overcook the Chicken: Chicken breast can dry out quickly. Stir-fry just until it turns opaque, keeping in mind it will continue cooking slightly when combined with the sauce.
- Balance the Sauce: Taste and adjust as needed—add more soy sauce for saltiness, honey for sweetness, vinegar for tang, or sriracha for heat to suit your preference.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made it with pork. Added more peppers and doubled the sauce. It was delicious!
This was really easy and very good! Highly recommend this recipe!
Great! Made this the other day. Even had the peanuts on hand! Shared with several ‘singles’ to encourage them to expand their repertoire! (instead of ‘eating out’)
I’m so happy you enjoyed the recipe and thank you for sharing!
I really enjoyed this and made it with shishito peppers on the side 🙂 Super tasty and will be one I go back to for a quicker week night meal.
. . .took me a little longer than 15 minutes, but I doubled the recipe so I would have it for tomorrow!!
This and an eggroll made a perfect early dinner this evening.
I made this tonight, I did not use peanuts, but followed recipe has listed, really enjoyed it !!
Thank you 🙂
I’m so happy you enjoyed it!
Another great recipe made even easier when I found the “cook mode” tab!
Thank you! Isn’t that a great feature? We’re so happy to be able to offer it on our website.
Hope you make a second cookbook with all these recipes not in the first one. Very hard to keep track of th new ones.
Use first one very often and enjoy.
Another delicious ODK recipe! So easy to make with ingredients I had on hand already. Thanks!
I’m so happy you enjoyed it!
Good recipe.
Thank you.