Kung Pao Chicken For One

Looking for a flavorful, quick meal that’s got it all? Say hello to this single serve Kung Pao Chicken recipe! In less than 15 minutes, you can whip up a dish that’s bursting with sweet, spicy, and savory flavors.

Imagine tender pieces of chicken perfectly marinated and stir-fried with crunchy peanuts and vibrant bell peppers, all coated in a mouthwatering sauce. It’s not just about satisfying your takeout cravings; it’s about elevating them. And the best part? You’ll be doing it all yourself, right in your kitchen!

this Recipe

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 classic Chinese stir-fry dish known for its bold flavors and spicy kick. It features tender chicken, crunchy peanuts, and crisp vegetables, creating a satisfying and balanced meal. Originating from China’s Sichuan province, it has gained popularity worldwide due to its delicious taste.

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.
• 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.
• 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.

1. 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.

2. 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.

3. 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.
4. 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.

5. 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.

6. 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.

7. Add Green Onions: Shift the chicken to the skillet’s edges, then toss in the green onions. Sauté them briefly, stirring often.

9. Combine Everything: Bring back the set-aside peanuts, vegetables, and the kung pao sauce into the pan with the chicken and green onions.

10. 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 sides.

• 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.