Kung Pao Bowl Recipe
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
599 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Kung Pao Bowl Recipe
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This sweet and spicy Kung Pao Bowl is a tasty Asian-style meal that’s great for any night of the week. Tender chicken and crisp veggies are smothered in a thick, velvety sauce that has the perfect balance of sweet, savory, spicy!
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Ingredients
- 1 ½ lbs chicken breast cut into bite-sized pieces, or thigh
- 1 ½ teaspoons baking soda
- 4 tablespoons soy sauce divided
- 4 tablespoons olive oil divided
- 2 garlic minced, cloves
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced, medium
- 1 cup peanuts
- 2 green onions chopped
- 1 tablespoon rice vinegar
- ¾ cup chicken broth
- 2 teaspoons sugar
- 1 cup red chili peppers adjust to spice preference, whole
- 1 tablespoon cornstarch optional for slurry
- 2 tablespoons water optional for slurry
- rice for serving, cooked
Instructions
- Cut the chicken into bite-sized pieces and then place them in a bowl. Add 1 ½ teaspoon of baking soda and 2 tablespoon of soy sauce to the chicken. Mix well to coat the chicken evenly. Cover the bowl and let the chicken rest for 10-15 minutes while you prepare the sauce and vegetables.
- In a small bowl, mix the remaining 2 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 2 teaspoon of sugar, and ¾ cup of chicken broth. Stir until the sugar dissolves and set aside your spicy Kung Pao sauce.
- In a large skillet or wok, heat about 2 tablespoon of olive oil over medium heat. Add the minced garlic and marinated chicken and cook it for 5-7 minutes, stirring frequently, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more (about 2 tablespoons) olive oil if needed. Add the diced red bell peppers, green bell peppers, and onion. Cook them for 3-5 minutes, stirring occasionally, until the vegetables are softened. Stir in the dried whole red chili peppers and cook for another 1-2 minutes.
- Pour the spicy Kung Pao sauce mixture into the skillet with the vegetables over medium-high heat. Stir well and let it simmer for 2-3 minutes. If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoon of water to create a slurry. Add the slurry to the skillet and turn the heat to medium-high. Cook for an additional 1-2 minutes until the sauce thickens. Add the cooked chicken and peanuts to the skillet and stir everything together, cooking for another 1-2 minutes to heat through.
- Scoop some cooked whole grain rice into each serving bowl and top it with the Kung Pao chicken mixture. If you like, you can sprinkle a little bit of chopped green onions or sesame seeds over your easy Kung Pao chicken bowl before serving.
Notes
- Keep the heat high: To achieve the texture of a classic stir-fry, make sure the heat is high enough. This allows the chicken and veggies to brown nicely without becoming overcooked or mushy.
- Don’t let the sauce reduce for too long: The sauce will thicken as it cooks, but if you let it reduce too much, it may turn thick and gooey instead of having a smooth, velvety texture.
- Avoid eating the chili peppers: While they are edible, the chili peppers are added to infuse flavor into the sauce. They’re very spicy!
Nutrition Information
Show Details
Calories
599kcal
(30%)
Carbohydrates
21g
(7%)
Protein
50g
(100%)
Fat
37g
(57%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
20g
(100%)
Trans Fat
0.02g
(1%)
Cholesterol
110mg
(37%)
Sodium
1793mg
(75%)
Potassium
1246mg
(27%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1511IU
(30%)
Vitamin C
122mg
(136%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 21g | 7% |
| Protein | 50g | 100% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 110mg | 37% |
| Sodium | 1793mg | 75% |
| Potassium | 1246mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1511IU | 30% |
| Vitamin C | 122mg | 136% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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