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Spicy Kung Pao–Style Chicken

with Dark Meat Chicken, Bell Pepper, Peanuts & Jasmine Rice

Spicy Kung Pao–Style Chicken

Tender dark meat chicken is tossed with bell pepper and peanuts in a bold, spicy Kung Pao-inspired sauce, served over fragrant jasmine rice for a satisfying dinner.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 1 teaspoon Chili Flakes
  • 1 tablespoon Cornstarch
  • 20 ounce Diced Skinless Dark Meat Chicken
  • 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

  • Cooking Oil
  • Pepper
  • Salt
  • Sugar
Spicy Kung Pao–Style Chicken
PDF
DifficultyMedium
Prep Time5m
Total Time30m
Calories850
Protein62g
Carbs95g
Fat21g
Tags:
Protein SmartMass Gain FriendlyEasy PrepSpicy
⚠️Allergens:
🥜Peanuts🌰Sesame🌱Soy🌾Wheat

Swaps and substitutions

For a peanut-free version, swap the peanuts for toasted sunflower or pumpkin seeds, or leave them off entirely. For gluten-free needs, use tamari in place of any soy-based glaze or paste and choose a gluten-free thickener if needed.

What to serve with it

Serve with steamed bok choy or snap peas for a fresh, crisp side that balances the heat. A simple cucumber salad or extra rice on the table helps mellow the spice and stretch the meal for bigger appetites.

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