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kung pao chicken on a white plate next to a side of white rice.
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5 from 11 votes

Kung Pao Chicken For One

This single serving Kung Pao Chicken is ready in 15 minutes and full of flavor. Tender chicken, crisp bell peppers, crunchy peanuts, and a bold spicy-sweet sauce make it a quick, satisfying meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: Chinese
Diet: Low Lactose
Keyword: kung pao chicken, kung pao sauce, stir fry, stir fry chicken
Servings: 1 serving
Author: Joanie Zisk

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.
US - Metric

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 First: Review the full recipe and Ingredient Notes before starting.
  • Prep Ahead: Chop the chicken, slice the vegetables, and measure sauce ingredients before cooking.
  • Avoid Overcrowding: Stir-fry in batches if needed to keep ingredients crisp. A 10-inch skillet works well.
  • Control the Heat: Skip the sriracha for mild flavor or add more for extra spice.
  • Watch the Pork: Cook just until no longer pink. It will finish cooking when combined with the sauce.
  • Taste the Sauce: Adjust to your liking, add soy sauce for salt, honey for sweetness, vinegar for tang, or sriracha for heat.

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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