Kung Pao Chicken For One
This single serving Kung Pao Chicken is a quick and flavorful dish made with tender chicken, crisp bell peppers, crunchy peanuts, and a bold, spicy-sweet sauce. Ready in just 15 minutes, it’s perfect for a fast and satisfying meal.
Servings: 1 serving
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
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
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