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Spicy Kung Pao–Style Chicken

with Chicken Thighs, Bell Pepper, Peanuts & Jasmine Rice

Spicy Kung Pao–Style Chicken

Tender chicken thighs, crisp bell pepper, and peanuts come together in a bold, spicy stir-fry served over fragrant jasmine rice for an easy weeknight dinner.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 1 teaspoon Chili Flakes
  • 1 tablespoon Cornstarch
  • 20 ounce Diced Chicken Thighs
  • 1 teaspoon Garlic Powder
  • ¾ cup Jasmine Rice
  • ½ ounce Peanuts
  • 5 teaspoon Rice Wine Vinegar
  • 2 unit Scallions
  • 4 tablespoon Sweet Soy Glaze
  • 2 tablespoon Szechuan Paste

Additional Ingredients

  • 2 teaspoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Spicy Kung Pao–Style Chicken
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories870
Protein65g
Carbs95g
Fat22g
Tags:
Protein SmartMass Gain FriendlyEasy PrepSpicy
⚠️Allergens:
🥜Peanuts🌰Sesame🌱Soy🌾Wheat

Swaps and substitutions

For a peanut-free version, swap the peanuts for toasted pumpkin or sunflower seeds, or leave them out entirely. For soy or wheat concerns, use a gluten-free soy-style sauce and check the sweet glaze; for milder heat, reduce the spicy paste and chili flakes.

What to serve with it

Serve with steamed broccoli, snap peas, or a simple cucumber salad to cool the heat and round out the plate. A light soup or extra rice works well if you want a bigger, more filling dinner.

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