Easy Kung Pao Chicken with Crisp Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold-flavored stir fry featuring tender chicken, crunchy bell peppers, and peanuts tossed in a savory, slightly spicy Kung Pao sauce. This asian-inspired stir fry 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Easy Kung Pao Chicken with Crisp Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Easy Kung Pao Chicken with Crisp Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Easy Kung Pao Chicken with Crisp Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Easy Kung Pao Chicken with Crisp Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Easy Kung Pao Chicken with Crisp Bell Peppers?

Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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