Description
This flavorful Kung Pao Chicken Bowls recipe offers a perfect balance of sweet, spicy, and savory notes with tender chicken, crunchy peanuts, and vibrant bell peppers served over jasmine rice. Ready in 35 minutes, this stir-fried dish is a quick and satisfying meal that brings classic Chinese-inspired flavors to your table with a home-cooked touch.
Ingredients
For the Chicken
- 1/3 cup tapioca starch
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 pounds)
- 2 Tablespoons avocado oil
For the Sauce
- 1/3 cup plus 2 Tablespoons honey
- 2 Tablespoons tamari or soy sauce
- 2 teaspoons sriracha
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
For the Vegetables and Assembly
- 2 cups cooked jasmine rice
- 1 1/2 Tablespoons avocado oil
- 2 red bell peppers, thinly sliced (1 large or 2 very small)
- 2 yellow or orange bell peppers, thinly sliced (1 large or 2 very small)
- 4 teaspoons minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 3 baby bok choy, chopped into 1 ½” pieces (about 4-5 cups)
- 1/2 cup dry roasted unsalted peanuts
- 2 teaspoons tamari or soy sauce
- 1 teaspoon rice vinegar
- Sesame seeds, for garnish
- Green onions, chopped for garnish
Instructions
- Bread Chicken: In a medium bowl, combine tapioca starch, salt, and black pepper. Pat the cubed chicken breasts dry and toss them well in the starch mixture ensuring each piece is fully coated.
- Heat Oil: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat, preparing the pan for frying the chicken.
- Fry Chicken: Add the coated chicken pieces to the skillet. Let them cook undisturbed for 5 to 8 minutes until golden brown on one side, then flip and continue cooking another 5 to 8 minutes until fully cooked and crispy outside.
- Whisk Sauce: While the chicken cooks, whisk together honey, tamari or soy sauce, sriracha, rice vinegar, toasted sesame oil, ground ginger, and crushed red pepper flakes in a large bowl. Reserve about 1/4 cup of this sauce mixture for drizzling later.
- Toss Chicken: Add the cooked chicken to the remaining sauce in the bowl. Toss thoroughly to coat every piece evenly with the flavorful sauce.
- Heat Oil for Veggies: In the same skillet, add 1 1/2 tablespoons of avocado oil and heat over medium-high heat.
- Sauté Vegetables: Add the sliced red and yellow/orange bell peppers, minced garlic, crushed red pepper flakes, and salt to the skillet. Cook for 6 to 7 minutes, stirring occasionally until the vegetables soften. Stir in chopped baby bok choy, peanuts, 2 teaspoons tamari or soy sauce, and 1 teaspoon rice vinegar. Continue cooking for another 3 to 4 minutes until bok choy wilts and flavors meld.
- Assemble Bowls: Divide cooked jasmine rice evenly among four bowls. Top each with the sautéed vegetables and coated chicken. Drizzle the reserved sauce over each bowl, then garnish with sesame seeds and chopped green onions. Serve immediately and enjoy your homemade Kung Pao Chicken Bowls!
Notes
- You can substitute tamari with regular soy sauce if gluten is not a concern.
- Adjust sriracha quantity depending on your preferred spice level.
- Tapioca starch can be replaced with cornstarch for a similar coating effect.
- For a nut-free version, omit peanuts or replace with toasted seeds.
- Use fresh ginger instead of ground for a more aromatic sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-inspired
