This kung pao chicken stir fry is made in one skillet, and is gluten-free, dairy-free and fully of vegetables! It’s a quick and easy way to make your favorite takeout dish right at home in under 30 minutes. It also reheats great, making it not only great for a weeknight dinner but for a meal prep recipe as well.
Kung Pao Chicken Skillet Ingredients
This chicken stir fry recipe is really easy to make, and doesn’t require a ton of ingredients. The majority of them are to make up the kung pao sauce. For the sauce, you’ll need low sodium soy sauce, sesame oil, honey, sriracha, cornstarch or gluten-free 1:1 flour. You could also use tapioca flour or arrowroot flour, but you’d want to make a slurry out of it first. The other sauce ingredients are just a few simple pantry spices, like ground ginger and onion powder.
For the skillet part of this recipe, you’ll need 1 pound of chicken which you will dice in 1-inch pieces. You’ll also need a red bell pepper and green bell pepper, also chopped in 1-inch pieces. Lastly, you’ll need minced garlic, 2 green onions and peanuts (or cashews!)
How to Cook Kung Pao Chicken
This gluten-free kung pao chicken comes together in the skillet in about 20 minutes, so it’s a really quick process from start to finish. The first step is to heat the oil in a large pan over medium-high heat and then add in the garlic. Sauté the garlic for about a minute until it’s fragrant, and then add in the diced chicken.
You will then sauté the chicken for about 8 minutes until they’ve browned and mostly cooked through. While the chicken is cooking, whisk together your kung pao sauce in a small bowl until the cornstarch or 1:1 gluten-free flour is dissolved.
Next, add in the diced bell peppers, and sauté those for about 4 minutes until they’ve softened, but are still fork tender and crisp. The final step is to add in the green onions, the kung pao sauce, and the peanuts (or cashews), and stir it together to combine everything. Let it cook for about 4 minutes, until the sauce is thickening and heated up.
Serving & Storing
This kung pao chicken is great served with rice or cauliflower rice, or even over roasted or steamed broccoli florets. You can garnish with additional green onions, additional peanuts or cashews, sesame seeds and red pepper chili flakes if you want more of a kick.
To store this recipe as leftovers or for meal prep, let it cool completely first. Then you can store it together in one container or portion it out into individual servings and containers. The containers you use should be airtight so it will last longer and stay fresh in the fridge. The leftovers will last about 4-5 days.
Additions and Substitutions
There are quite a few substitutions you can make to this recipe to change it for ingredients if you follow a particular way of eating, or are wanting to use what you have on hand. One of which is swapping chicken breasts for boneless, skinless chicken thighs.
You can also use coconut aminos instead of soy sauce, cashews instead of peanuts, and you can omit the honey completely. You can also add more vegetables, such as diced zucchini or roughly chopped white onions.
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PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 1 tablespoon olive oil
- 1.5 tablespoon minced garlic
- 1-pound boneless, skinless chicken breast, diced into 1” pieces
- Salt and pepper
- 1 red bell pepper, cut into 1” pieces
- 1 green bell pepper, cut into 1” pieces
- 1/4 cup low sodium soy sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 2 teaspoons sriracha
- 1 teaspoon cornstarch, or gluten-free 1:1 flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 2 green onions, roughly chopped, plus more, finely chopped for garnish
- 1/3 cup peanuts (or cashews)
- Season diced chicken with salt and pepper. Heat oil in a large skillet over medium high heat and add the garlic. Once fragrant, add in the diced chicken pieces
- Sauté for about 8 minutes, or until chicken pieces are mostly cooked through. While chicken is sautéing, whisk together the soy sauce, water, sesame oil, honey, sriracha, cornstarch, onion powder, ginger and red pepper flakes
- Add the bell pepper chunks into the skillet with the chicken and cook until slightly softened, about 4 minutes
- Add the sauce, green onions and peanuts to the skillet and stir to combine. Cook for 3-4 minutes or until sauce is thickening and hot
- Serve over rice or cauliflower rice
- You can use coconut aminos in place of soy sauce
- You can omit the honey if you want less sugar
Keywords: chicken recipes, kung pao chicken, one skillet, one pan, gluten-free, dairy-free, 30 minute meals
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