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Kung Pao Chicken Stir Fry (Gluten-Free)

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.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: American (Asian-Inspired)
  • Diet: Gluten Free


  • 1 tablespoon olive oil
  • 1.5 tablespoon minced garlic
  • 1pound 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)


  1. 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
  2. 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
  3. Add the bell pepper chunks into the skillet with the chicken and cook until slightly softened, about 4 minutes
  4. 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
  5. 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