Easy Kung Pao Chicken with Jasmine Rice and Peanuts

Skip the takeout menu and whip up this spicy-sweet kung pao chicken in your own kitchen. Tender diced dark meat chicken is stir-fried with bell pepper, broccoli and toasted peanuts, then coated in a bold Szechuan sauce. Served over fragrant jasmine rice, this dish delivers all the crave-worthy flavors of your favorite Chinese takeout-without leaving home.

Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner. The combination of savory soy glaze, tangy rice vinegar and a kick of chili flakes creates a sauce that’s both complex and balanced. Garnish with scallion greens and extra chili flakes for a finishing touch that’s as beautiful as it is delicious.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, wash and dry the produce. Cut the broccoli into bite-size pieces. Core, deseed and dice the bell pepper into ½-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. In a small bowl, whisk together the sweet soy glaze, half the rice vinegar, half the Szechuan paste, ¾ cup water and 1 teaspoon sugar. (For 4 servings, use all the vinegar, all the Szechuan paste, 1½ cups water and 2 teaspoons sugar.)
3. Heat a large dry pan over medium-high heat. Add the peanuts and toast, stirring often, until golden brown and fragrant, 2-4 minutes. Transfer to a small bowl and set aside. Heat a drizzle of oil in the same pan over medium-high heat. Add the broccoli, bell pepper and scallion whites; season with salt and black pepper. Cook, stirring, until browned and tender, 4-5 minutes. Transfer to a large bowl and set aside.
4. Open the package of diced chicken and drain off any excess liquid. Heat a drizzle of oil in the same pan over medium-high heat. Add the chicken and garlic powder; season with salt and black pepper. Cook, stirring occasionally, until browned, 3-4 minutes (the chicken will finish cooking in the next step).
5. Stir the prepared Szechuan sauce mixture into the pan with the chicken. Cook, stirring, until the sauce begins to simmer and the chicken is cooked through, 1-2 minutes. In the small bowl used for the sauce, mix the cornstarch with 1 tablespoon water (2 tablespoons for 4 servings) until dissolved. Stir the cornstarch mixture into the chicken mixture until combined, then let simmer until the sauce thickens slightly, 30-60 seconds. Remove the pan from heat. Stir in chili flakes to taste (start with ⅛ teaspoon). If the sauce seems too thick, add a splash of water. Add the chicken and sauce to the bowl with the vegetables and toss to combine. Taste and adjust seasoning with salt and black pepper.
6. Fluff the rice with a fork and season with salt to taste. Divide the rice and the chicken-vegetable mixture between bowls, keeping them in separate sections. Garnish the chicken with the toasted peanuts and sliced scallion greens. Sprinkle with any remaining chili flakes to taste and serve immediately.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast for the dark meat. However, dark meat stays juicier and more flavorful in this quick stir-fry. If using breast, be careful not to overcook it.

What can I use instead of Szechuan paste?

You can substitute with a mix of 1 tablespoon chili bean paste (doubanjiang) or gochujang plus a pinch of Szechuan peppercorns. Alternatively, use 1 tablespoon sriracha mixed with 1 teaspoon soy sauce and a pinch of Chinese five-spice powder.

Is this recipe gluten-free?

The recipe contains sweet soy glaze and Szechuan paste, which typically include wheat. To make it gluten-free, use tamari or coconut aminos in place of the sweet soy glaze and ensure your Szechuan paste is gluten-free. Also check that your chili flakes and other ingredients are certified gluten-free.