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Discover the joys of making your own Kung Pao Chicken with this single serving recipe that promises a meal bursting with sweet, spicy, and savory flavors—all in less than 15 minutes! Picture tender, marinated chicken stir-fried with crunchy peanuts and colorful bell peppers, all brought together by a delectably zesty sauce. This dish isn’t just about meeting your takeout cravings—it’s about surpassing them. Best of all, you get to create this culinary delight yourself, right in your kitchen!
Discover our range of single serving Asian-inspired delights, from the spicy kick of Pepper Steak to the savory Beef and Broccoli, tender Mongolian Beef, and aromatic Shrimp Fried Rice.
Why You’ll Love This Recipe
- Quick and Easy: If you’re cooking for yourself, you don’t want to spend hours in the kitchen. This recipe allows you to have a delicious meal ready in no time.
- Flavorful: Kung Pao Chicken is famous for its bold and savory flavors, with a hint of spiciness and our recipe does not disappoint. This dish is packed with flavor!
- Customizable: When cooking for yourself, you have the freedom to adjust the recipe to your taste preferences. You can control the level of spiciness, the amount of sauce, and the choice of vegetables or nuts to add.
- Healthy Ingredients: This dish includes lean chicken breast, colorful bell peppers, and peanuts. It’s a nutritious option that provides proteins, vitamins, and healthy fats.
- Satisfying Portion: Cooking for one often means dealing with leftovers. With this recipe, you can make just enough for one meal, eliminating food waste and ensuring a fresh, hot serving.
- Restaurant-Quality: Kung Pao Chicken is a popular Chinese takeout dish. Making it at home allows you to enjoy restaurant-quality food without the expense of the need to leave your house.
What Is Kung Pao Chicken?
Kung Pao Chicken is a beloved Chinese stir-fry dish, and our version is perfect for anyone cooking just for themselves. This classic recipe is renowned for its vibrant flavors and a spicy punch. It combines tender chicken, crunchy peanuts, and crisp vegetables for a deliciously balanced single serving meal. With its origins in China’s Sichuan province, Kung Pao Chicken has captivated taste buds around the globe with its irresistible blend of ingredients.
Ingredients
Explore the essential ingredients in our Kung Pao Chicken recipe and discover useful substitutions to tailor the dish to your taste.
- Rice Vinegar: Rice vinegar is a mild vinegar that has a slightly sweet flavor. If you don’t have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- Low Sodium Soy Sauce: Provides the salty, umami flavor; use tamari for a gluten-free option.
- Sugar: Sugar is used to balance out the acidity of the vinegar and to add a bit of sweetness to the dish. If you are following a low-carb diet, you can substitute a sweetener such as stevia or monk fruit.
- Cornstarch: Cornstarch is used to thicken the sauce. If you don’t have cornstarch, you can use arrowroot powder instead.
- Chicken Breast: The star protein; a boneless, skinless chicken thigh is a good alternative. If you’ve got extra chicken breasts, consider using them in Chicken Paprika, Chicken Fajitas, or Jerk Chicken.
- Honey: Adds sweetness; maple syrup is a great alternative.
- Balsamic Vinegar: Balsamic vinegar is a dark vinegar that has a slightly sweet and tart flavor. If you don’t have balsamic vinegar, you can substitute red wine vinegar or apple cider vinegar.
- Sriracha: This hot sauce adds a kick of heat and a touch of acidity to the Kung Pao sauce. If you’re not a fan of sriracha or want something less spicy, you can use a milder hot sauce or even leave it out.
- Ginger: Ginger gives a warm, aromatic undertone to the dish. It complements the other flavors and adds depth to the sauce. Use freshly grated ginger or ground ginger.
- Olive oil: Used for pan-frying the chicken; can be replaced with avocado oil or vegetable oil.
- Peanuts: These add crunch and nuttiness, elevating the texture and flavor of the dish. If you have a peanut allergy, you can use cashews or almonds as an alternative or simply leave the nuts out altogether.
- Red Pepper Flakes: These add another layer of spiciness to the dish. You can adjust the amount based on how spicy you like your food. If you prefer a milder dish, you can omit them altogether.
- Bell Pepper: The bell pepper adds a splash of color and a slightly sweet, crisp texture. Although I prefer to use chopped red bell peppers, feel free to use any color of bell pepper you prefer. For a different vegetable option, try zucchini or snap peas. Use leftover bell pepper in Lo Mein or Crab Cakes.
- Green Onion: Both the white and green parts of the green onion are used in this recipe. If you don’t have green onions on hand, you can substitute with chives or shallots.
- Garlic: Garlic adds a foundational flavor that makes the whole dish more robust and aromatic. If you’re not a garlic fan, you could use a smaller amount or replace it with a dash of garlic powder for a subtler taste.
Each ingredient in this Kung Pao Chicken recipe is carefully chosen to add specific elements like heat, sweetness, crunch, and depth of flavor, creating a dish that’s exquisitely balanced in both taste and texture. Keep in mind that any substitutions could alter this careful balance.
Recipe Variations
Feel free to add your own flair to this traditional dish.
- Kung Pao Cauliflower: Consider using cauliflower florets in place of chicken. Roast or blanch the cauliflower before stir-frying.
- Lettuce Wraps: Skip the rice or noodles and use large lettuce leaves as wrappers. Fill them with Kung Pao Chicken, top with crushed peanuts, and drizzle with extra sauce for a low-carb, refreshing meal.
- Chicken Sliders: Make mini sandwiches using slider buns, Kung Pao Chicken, and a coleslaw or cabbage salad topping for a unique 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
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Kung Pao Chicken turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Prep Before You Cook: Prepare all your ingredients and have them ready before you start cooking. This includes chopping the chicken, slicing the vegetables, and measuring out the sauce ingredients.
- Stir-Fry in Batches: If you overcrowd the pan, the chicken and vegetables can steam rather than stir-fry, resulting in a less desirable texture. Cook in batches if necessary, ensuring each batch gets a chance to sear properly. I find that a 10-inch skillet is the perfect size for this dish.
- Control the Spice: Customize the spiciness to suit your taste. If you prefer a milder dish, simply skip the sriracha, or if you’re a fan of intense heat, feel free to add a little extra.
- Don’t Overcook the Chicken: Remember the chicken breast tends to dry out when overcooked. Stir-fry the chicken until it’s no longer pink and just turns opaque, keeping in mind that it will continue to cook further as you introduce the other ingredients and 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
For a well-rounded meal, pair this Kung Pao Chicken with a variety of single serving side dishes.
- Rice: The rice helps balance the spiciness of the dish and provides a neutral base for the flavorful sauce. Feel free to use white rice or brown rice.
- Fried Rice: Pair with homemade fried rice. The mix of savory stir-fried rice and the bold flavors of Kung Pao Chicken is the perfect match.
- Stir-Fried Vegetables: Enhance your meal with a side of stir-fried vegetables like broccoli, carrots, snow peas, or bok choy. These crisp and fresh veggies provide a delightful contrast to the flavors and textures of the dish.
- Noodles: Try serving your Kung Pao Chicken over cooked egg noodles or rice noodles for a satisfying noodle dish. It’s a great alternative to rice and soaks up the flavorful sauce beautifully.
Frequently Asked Questions
Can I use other meats besides chicken in Kung Pao Chicken?
Yes, you can! While chicken is traditional, you can substitute it with shrimp, beef, tofu, or even a combination of these proteins for variety.
How should I store leftover Kung Pao Chicken?
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.
Can I leave out the nuts?
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.
Can I double this Kung Pao Chicken recipe?
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.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Your Cooking For One Source
Because you’re worth it
Kung Pao Chicken For One
Whip up a single serving of Kung Pao Chicken in just 15 minutes! This dish blends sweet, spicy, and savory flavors with tender chicken, crunchy peanuts, and crisp peppers. It's the ideal recipe for satisfying your homemade takeout desires.
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-sized bowl, mix rice vinegar, soy sauce, sugar, and cornstarch. Add the chicken pieces, ensuring they’re well coated. Set aside.
Make the sauce
- In a different small bowl, blend soy sauce, honey, balsamic vinegar, sriracha, water, ginger, and cornstarch. Keep this mixture aside for later.
Make the main dish
- Place a 10-inch skillet on medium-high heat, adding half a tablespoon of olive oil. Swirl it around to coat the skillet evenly.
- Add peanuts and red pepper flakes to the skillet, stirring until peanuts take on a slight brown hue. Transfer these to a separate bowl.
- 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.
- 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.
- Shift the chicken to the skillet’s edges, then toss in the green onions. Sauté them briefly, stirring often.
- Add the set-aside peanuts, vegetables, and the kung pao sauce into the pan with the chicken and green onions.
- Lower the heat to a simmer and cook until the sauce thickens and all ingredients are well incorporated, roughly 30 seconds.
- Serve this scrumptious Kung Pao Chicken over a bed of steaming rice if desired.
Notes
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Kung Pao Chicken turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Prep Before You Cook: Prepare all your ingredients and have them ready before you start cooking. This includes chopping the chicken, slicing the vegetables, and measuring out the sauce ingredients.
- Stir-Fry in Batches: If you overcrowd the pan, the chicken and vegetables can steam rather than stir-fry, resulting in a less desirable texture. Cook in batches if necessary, ensuring each batch gets a chance to sear properly. I find that a 10-inch skillet is the perfect size for this dish.
- Control the Spice: Customize the spiciness to suit your taste. If you prefer a milder dish, simply skip the sriracha, or if you’re a fan of intense heat, feel free to add a little extra.
- Don’t Overcook the Chicken: Remember the chicken breast tends to dry out when overcooked. Stir-fry the chicken until it’s no longer pink and just turns opaque, keeping in mind that it will continue to cook further as you introduce the other ingredients and 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.
Nutrition
Serving: 1serving, Calories: 441kcal, Carbohydrates: 23g, Protein: 33g, Fat: 25g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 65mg, Sodium: 966mg, Potassium: 419mg, Fiber: 1g, Sugar: 15g, Vitamin A: 122IU, Vitamin C: 4mg, Calcium: 25mg, Iron: 1mg
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.
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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.