Description
These Kung Pao Chicken Bowls are packed with crispy pan-fried chicken, colorful vegetables, and a sweet and spicy homemade sauce. Served over jasmine rice and topped with peanuts, sesame seeds, and green onions, they make a flavorful and satisfying meal.
Ingredients
- 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
- 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 into 1 1/2-inch pieces
- 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
- In a medium bowl, combine the tapioca starch, salt, and black pepper. Pat the cubed chicken dry, add it to the bowl, and toss until well coated.
- Heat 2 tablespoons avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken.
- Pan fry the chicken for 5-8 minutes before flipping and cooking another 5-8 minutes until golden brown and fully cooked through.
- While the chicken cooks, whisk together the honey, tamari or soy sauce, sriracha, rice vinegar, sesame oil, ground ginger, and crushed red pepper flakes in a large bowl. Reserve 1/4 cup of the sauce.
- Add the cooked chicken to the sauce bowl and toss until fully coated.
- Add 1 1/2 tablespoons avocado oil to the same skillet and heat over medium-high heat.
- Add the bell peppers, garlic, crushed red pepper flakes, and salt. Sauté for 6-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the bok choy, peanuts, tamari or soy sauce, and rice vinegar. Cook for another 3-4 minutes.
- Divide the cooked jasmine rice among four bowls. Top with the vegetable mixture and chicken.
- Drizzle with the reserved sauce and garnish with sesame seeds and chopped green onions before serving.
Notes
- Use tamari instead of soy sauce to keep the recipe gluten free.
- Adjust the amount of sriracha and red pepper flakes for your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with extra lime wedges or steamed broccoli for added freshness and vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 24 g
- Sodium: 890 mg
- Fat: 29 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 105 mg
