These Kung Pao Chicken and Rice Bowls are one of my go-to 20 minute dinner ideas. Made with healthier ingredients than takeout, these are flavorful, saucy and so easy to make.

Kung Pao Chicken is a beloved dish that perfectly balances savory, sweet, and spicy flavors in every bite. Traditionally a Sichuan dish, it has been adapted in various ways, offering a bold and delicious experience. This version is a better-for-you take on the classic, using wholesome ingredients like coconut aminos, arrowroot flour, and bone broth while keeping all the flavors you love.

Whether you’re craving takeout or looking for a new dinner recipe, this easy Kung Pao Chicken is perfect for busy weeknights. It’s packed with protein, crunchy peanuts, and a flavorful sauce that comes together in minutes. Pair it with rice for a satisfying meal that will become a staple in your kitchen!

Why You’ll Love This Kung Pao Chicken

  • Better-for-You Ingredients – Made with coconut aminos, arrowroot flour, and bone broth instead of processed sauces or refined sugars.

  • Quick & Easy – Ready in under 30 minutes, making it an ideal weeknight meal.

  • Customizable – Adjust the spice level, swap the protein, or add more veggies to make it your own.

  • Restaurant-Quality Flavor – All the delicious flavors of classic Kung Pao Chicken without the takeout wait.

Ingredients You’ll Need

How to Make Kung Pao Chicken

  1. In two separate small bowls, make the chicken marinade and the sauce ingredients and set the sauce aside.
  2. In a large bowl add the chicken then toss in marinade and set aside.
  3. Add 1 tablespoon of olive oil or avocado oil to a large frying pan and heat to medium
  4. Add red pepper flakes if using and peanuts and stir-fry until peanuts are golden (about 1-2 minutes). Remove peanuts and pepper flakes to a bowl.
  5. Add another 1 tablespoon of oil to the pan and bring heat to medium-high and add the chicken in an even layer (don’t overcrowd).
  6. Cook chicken for 2-3 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
  7. Add cooked peanuts, ground ginger, bell peppers and green onion and stir-fry for 1-2 minutes.
  8. Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
  9. Remove from heat and serve with rice!

Tips for the Best Kung Pao Chicken

  • For Extra Spice – Increase the sriracha or add dried red chilies while stir-frying.

  • Swap the Protein – Try this recipe with shrimp, tofu, or thinly sliced beef instead of chicken.

  • Make it Low-Carb – Serve over cauliflower rice or zucchini noodles.

  • More Veggies? Yes, Please! – Feel free to add mushrooms, snap peas, or broccoli for extra nutrients and texture.

  • Thicken the Sauce More? – Add an extra teaspoon of arrowroot flour if you prefer a thicker sauce.

Why Coconut Aminos?

Coconut aminos is a fantastic soy sauce alternative that is naturally gluten-free and lower in sodium. It provides a slightly sweet, umami-rich flavor without the additives found in traditional soy sauce. It pairs beautifully with the other ingredients in this Kung Pao Chicken recipe for a wholesome, flavorful dish.

How to Store & Reheat

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: If making ahead, freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm on the stove over medium heat or microwave in short intervals, stirring in between to prevent the chicken from drying out.

Kung Pao Chicken FAQ

Q: Can I use a different type of nut?
A: Yes! Cashews or almonds are great alternatives to peanuts.

Q: What can I use instead of arrowroot flour?
A: Cornstarch works as a substitute in the same amount.

Q: Is this recipe gluten-free?
A: Yes! Coconut aminos is a gluten-free alternative to soy sauce, and all other ingredients are naturally gluten-free.

Q: Can I make this without spice?
A: Absolutely. Just omit the red pepper flakes and reduce the sriracha to taste.

A Few Other Delicious and Healthier Dinners to Try:

EASY Thai Beef Lettuce Wraps (gluten-free)

High Protein Turkey Black Bean Enchiladas (gluten-free)

Marry Me Chicken Pasta (gluten-free)

Healthy Thai Turkey Meatballs in Coconut Curry

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Kung Pao Chicken and Rice Bowls

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These Kung Pao Chicken and Rice Bowls are one of my go-to 20 minute dinner ideas. Made with healthier ingredients than takeout, these are flavorful, saucy and so easy to make.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: Serves 4

Ingredients

Scale

Chicken marinade:

For the bowls:

  • 3–4 cups cooked rice
  • Optional: 1 teaspoon red pepper flakes
  • 1/2 cup roasted peanuts
  • 1/2 teaspoon ground ginger
  • 1 red bell pepper, diced
  • Optional: green onion, chopped

Sauce:

Instructions

  1. In two separate small bowls, make the chicken marinade and the sauce ingredients and set the sauce aside.
  2. In a large bowl add the chicken then toss in marinade and set aside.
  3. Add 1 tablespoon of olive oil or avocado oil to a large frying pan and heat to medium
  4. Add red pepper flakes if using and peanuts and stir-fry until peanuts are golden (about 1-2 minutes). Remove peanuts and pepper flakes to a bowl.
  5. Add another 1 tablespoon of oil to the pan and bring heat to medium-high and add the chicken in an even layer (don’t overcrowd).
  6. Cook chicken for 2-3 minutes on each side, flipping only once, until golden (chicken does not need to be completely cooked through).
  7. Add cooked peanuts, ground ginger, bell peppers and green onion and stir-fry for 1-2 minutes.
  8. Add the sauce. Stir, and cook for a few minutes, or until chicken is cooked through and the sauce begin to slightly thicken.
  9. Remove from heat and serve with rice!

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave or skillet with splash of broth as needed

  • Author: Rachel