Szechuan Kung Pao Chicken with Peanuts and Jasmine Rice

Craving the bold flavors of your favorite takeout? This Szechuan kung pao chicken brings the heat and the sweet right to your kitchen. Tender diced chicken is tossed with toasted peanuts, sautéed bell pepper and broccoli, then coated in a quick spicy-sweet Szechuan sauce. Served over fragrant jasmine rice and finished with a sprinkle of chili flakes, it’s a delicious dinner that’s faster than delivery.

This recipe is perfect for a weeknight meal that feels special. The combination of crunchy peanuts, tender chicken and crisp vegetables in a savory-sweet sauce is irresistible. Plus, it comes together in about 30 minutes, making it a great option for busy evenings when you want something satisfying and flavorful.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Cut broccoli into bite-size pieces. Core, deseed and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. In a small bowl, whisk together sweet soy glaze, half the vinegar, half the Szechuan paste, ¾ cup water and 1 tsp sugar. (For 4 servings, use all the vinegar, all the Szechuan paste, 1½ cups water and 2 tsp sugar.)
3. Heat a large dry pan over medium-high heat. Add peanuts and toast, stirring often, until golden brown and fragrant, 2-4 minutes. Transfer to a second small bowl; set aside. Heat a drizzle of oil in same pan over medium-high heat. Add broccoli, bell pepper and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender, 4-5 minutes. Transfer to a large bowl; set aside.
4. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and garlic powder; season with salt and pepper. Cook, stirring occasionally, until browned, 3-4 minutes (chicken will finish cooking in the next step).
5. Stir Szechuan sauce mixture into pan with chicken and cook, stirring, until sauce begins to simmer and chicken is cooked through, 1-2 minutes. In bowl used for sauce, mix cornstarch with 1 TBSP water (2 TBSP for 4 servings) until dissolved. Stir cornstarch mixture into chicken mixture until combined, then simmer until sauce has thickened slightly, 30-60 seconds. Remove pan from heat. Stir in chili flakes to taste (we used ⅛ tsp). TIP: If sauce seems too thick, stir in a splash of water. Add chicken and sauce mixture to bowl with veggies and toss to combine. Taste and season with salt and pepper.
6. Fluff rice with a fork; season with salt to taste. Divide rice and chicken and veggies between bowls in separate sections. Garnish chicken with peanuts and scallion greens. Sprinkle with any remaining chili flakes to taste and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs work well and stay juicy. Just adjust cooking time as needed.

What can I substitute for Szechuan paste?

You can use a mix of chili garlic sauce and a pinch of Chinese five-spice powder or substitute with doubanjiang (fermented broad bean paste).

Is this dish very spicy?

It has a moderate heat level. You can adjust the chili flakes to your preference or omit them for a milder dish.