Chinese Kung Pao Chicken

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

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.

Stir-fried chicken with peanuts, vegetables, and a spicy Sichuan sauce. This Asian-inspired chicken recipe, ready in about 35 minutes, pairs chicken breast, peanuts, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 "Plan a meal with the AI" 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: 15 min Cook: 20 min Serves 4 Asian cuisine 460 cal/serving

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Ingredients

500g chicken breast
1/2 cup peanuts
1 bell pepper
2 tbsp soy sauce
1 tbsp chili flakes
2 cups rice

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Instructions

Step 1: Cut the 500g chicken breast into 1-inch cubes, place in a bowl, and season with 1 tbsp soy sauce. Let sit for 10 minutes to marinate. Tip: Marinating ensures the chicken stays juicy and absorbs flavor.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken cubes and stir-fry for 5-6 minutes, until no longer pink and juices run clear. Tip: Cook the chicken first to avoid steaming it later with the vegetables.
Step 3: Add the bell pepper, sliced into 1/2-inch strips, and stir-fry for 3-4 minutes, until vibrant and slightly softened but still crisp. Tip: Keep the heat high to maintain the pepper’s crunch.
Step 4: Toss in the 1/2 cup peanuts and stir for 2-3 minutes, until fragrant and lightly toasted. Tip: Avoid overcooking the peanuts to prevent burning.
Step 5: Sprinkle the 1 tbsp chili flakes evenly over the mixture and stir-fry for 1 minute, until the flakes release their aroma and the oil turns reddish. Tip: Chili flakes add heat gradually—adjust to taste.
Step 6: Pour in the remaining 1 tbsp soy sauce and stir to combine. Simmer for 2-3 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Tip: If the sauce is too thin, add a splash of water or broth.
Step 7: Serve the chicken and vegetable mixture immediately over 2 cups of steamed rice, ensuring each portion has a mix of ingredients. Tip: Rice should be fluffy and separate for the best texture.