Why You’ll Love Kung Pao Chicken Bowls Recipe
This recipe is quick, balanced, and full of bold flavor. The chicken gets golden and crisp before being tossed in a sticky honey-tamari sauce with a little heat from sriracha and red pepper flakes. The peppers, bok choy, peanuts, and rice turn it into a complete bowl-style dinner that feels fresh, filling, and easy to customize.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/3 cup tapioca starch
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium boneless skinless chicken breasts, cubed
2 tablespoons avocado oil
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
2 cups cooked jasmine rice
1 1/2 tablespoons avocado oil
2 red bell peppers, thinly sliced
2 yellow or orange bell peppers, thinly sliced
4 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
3 baby bok choy, chopped
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
Directions
In a medium bowl, combine the tapioca starch, salt, and black pepper. Pat the cubed chicken dry, then toss it in the starch mixture until evenly coated.
Heat 2 tablespoons avocado oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 5 to 8 minutes per side, until golden brown and fully cooked.
While the chicken cooks, whisk together the honey, tamari or soy sauce, sriracha, rice vinegar, sesame oil, ground ginger, and red pepper flakes. Set aside about 1/4 cup of the sauce for serving.
Add the cooked chicken to the main bowl of sauce and toss until fully coated.
Using the same pan, heat 1 1/2 tablespoons avocado oil over medium-high heat. Add the bell peppers, garlic, red pepper flakes, and salt. Cook for 6 to 7 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the bok choy, peanuts, tamari, and rice vinegar. Cook for another 3 to 4 minutes, until the bok choy is tender but still fresh.
Divide the cooked jasmine rice between bowls. Top with the sautéed vegetables and saucy chicken. Drizzle with the reserved sauce, then garnish with sesame seeds and green onions.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Use chicken thighs instead of chicken breasts for a juicier texture.
Swap jasmine rice for brown rice, cauliflower rice, noodles, or quinoa.
Use cashews instead of peanuts for a different crunch.
Add broccoli, snap peas, carrots, mushrooms, or zucchini.
Make it spicier by increasing the sriracha or red pepper flakes.
For a milder version, reduce the sriracha and skip the extra red pepper flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For best results, store the rice, vegetables, chicken, and extra sauce separately if possible.
Reheat in a skillet over medium heat until warmed through. You can also microwave in short intervals, stirring between each one.
Add a small splash of water or extra sauce when reheating to keep the chicken and rice from drying out.
FAQs
Can I use cornstarch instead of tapioca starch?
Yes, cornstarch works well as a substitute and will still help the chicken crisp up.
Is this recipe spicy?
It has a mild to medium heat. You can reduce the sriracha and red pepper flakes to make it milder.
Can I make this gluten-free?
Yes, use gluten-free tamari instead of regular soy sauce.
Can I use chicken thighs?
Yes, boneless skinless chicken thighs work great and stay very juicy.
What can I use instead of bok choy?
Broccoli, spinach, kale, snap peas, or cabbage can all work well.
Can I meal prep these bowls?
Yes, these bowls are great for meal prep. Store portions in airtight containers and reheat when ready to eat.
Can I make the sauce ahead of time?
Yes, the sauce can be mixed ahead and stored in the refrigerator for up to 4 days.
What rice works best?
Jasmine rice is a great choice, but white rice, brown rice, or even cauliflower rice can be used.
Can I make it without peanuts?
Yes, you can leave them out or replace them with cashews, almonds, or sunflower seeds.
How do I know the chicken is fully cooked?
The chicken should be golden on the outside and cooked through in the center, with no pink remaining.
Conclusion
Kung Pao Chicken Bowls are a flavorful, easy dinner with crispy chicken, tender vegetables, crunchy peanuts, fluffy rice, and a sweet-spicy sauce. They are perfect for weeknights, meal prep, or anytime you want a homemade takeout-style bowl.
