Best Choice Kung Pao Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fiery, nutty stir-fry with tender chicken, peanuts, and a sweet-savory sauce for a restaurant-quality dish at home. This Chinese chicken recipe, ready in about 45 minutes, pairs boneless chicken thighs, peanuts, and red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Chinese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim and cut 1.5 lbs chicken thighs into 1-inch cubes. Marinate in 1 tbsp soy sauce and 1 tbsp ginger for 10 minutes.
  2. Step 2: Heat 1 tbsp sesame oil in a wok over high heat. Add chicken and stir-fry for 5-6 minutes until golden, then set aside.
  3. Step 3: In the same wok, add 1 medium red bell pepper and 1 tbsp soy sauce. Stir-fry for 2 minutes until slightly charred.
  4. Step 4: Return chicken to the wok. Add 1 tbsp sriracha, 1 tbsp brown sugar, and 1 tbsp soy sauce. Cook for 2 minutes until the sauce thickens and coats the chicken.
  5. Step 5: Toss in 1/2 cup peanuts and stir until toasted. Serve immediately with rice.

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