Easy Kung Pao Chicken with Crisp Bell Peppers

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A bold-flavored stir fry featuring tender chicken, crunchy bell peppers, and peanuts tossed in a savory, slightly spicy Kung Pao sauce. This Asian fusion recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 3 cloves minced garlic
• 1 tbsp minced ginger
• 1/4 cup chopped roasted peanuts
• 3 tbsp low sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/2 tsp red chili flakes
• 1/4 cup water
• 2 tbsp sliced green onions

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Instructions

1. Step 1: Cut 1 lb boneless skinless chicken breasts into 1-inch cubes and toss with 2 tbsp cornstarch until coated evenly.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and add the chicken, cooking for 5-6 minutes until golden and cooked through.
3. Step 3: Add 1 cup diced red bell pepper, 1 cup diced green bell pepper, 3 minced garlic cloves, and 1 tbsp minced ginger to the skillet, sautéing for 3-4 minutes until the peppers are tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1/2 tsp red chili flakes, and 1/4 cup water.
5. Step 5: Pour the sauce into the skillet and stir well, cooking for 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Stir in 1/4 cup chopped roasted peanuts and 2 tbsp sliced green onions before serving.