Description

This Kung Pao Bowl recipe features tender chicken and crisp vegetables coated in a sweet, savory, and spicy sauce that brings an authentic Asian-inspired flavor to your dinner table. Perfect for any weeknight, this dish combines marinated chicken, colorful bell peppers, whole dried chili peppers, and crunchy peanuts served over fluffy cooked rice for a satisfying meal.

Ingredients

Chicken Marinade

1 ½ lbs chicken breasts or thighs, cut into bite-sized pieces
1 ½ teaspoons baking soda
2 tablespoons soy sauce

Sauce

2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
¾ cup chicken broth

Vegetables & Extras

4 tablespoons olive oil, divided
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
1 cup peanuts
2 green onions, chopped
1 cup whole dried red chili peppers (adjust to spice preference)

Optional

1 tablespoon cornstarch (for slurry)
2 tablespoons water (for slurry)
Cooked rice, for serving

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Instructions

Marinate the Chicken: Cut the chicken into bite-sized pieces and place in a bowl. Add 1 ½ teaspoons baking soda and 2 tablespoons soy sauce, mixing well to coat the chicken evenly. Cover and let it rest for 10-15 minutes to tenderize and infuse flavor.
Prepare the Sauce: In a small bowl, combine the remaining 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sugar, and ¾ cup chicken broth. Stir until the sugar dissolves, then set aside.
Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet or wok over medium heat. Add minced garlic and the marinated chicken. Cook for 5-7 minutes, stirring frequently until the chicken is cooked through and golden brown. Remove the chicken and set aside.
Sauté the Vegetables: In the same skillet, add the remaining olive oil if needed. Toss in diced red and green bell peppers and onion. Cook for 3-5 minutes until vegetables begin to soften. Add the whole dried red chili peppers and cook for an additional 1-2 minutes to infuse heat.
Simmer the Sauce: Pour the prepared Kung Pao sauce into the skillet with the vegetables over medium-high heat. Stir and let it simmer for 2-3 minutes. For a thicker sauce, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water and add it to the skillet. Cook for another 1-2 minutes until the sauce thickens.
Combine and Finish: Add the cooked chicken and peanuts back to the skillet. Stir well and cook for an additional 1-2 minutes to heat everything through and blend flavors.
Serve: Spoon cooked rice into serving bowls and top with the Kung Pao chicken mixture. Garnish with chopped green onions and optional sesame seeds for extra flavor and crunch.

Notes

Adjust the amount of whole dried red chili peppers to control the spice level according to your preference.
Using baking soda in the chicken marinade helps tenderize the meat for a juicier texture.
The cornstarch slurry is optional but recommended if you prefer a thicker, glossier sauce.
Serve immediately to enjoy the best texture of the vegetables and chicken.
Substitute chicken broth with vegetable broth for a lighter flavor or use tamari for a gluten-free soy sauce option.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Inspired