Healthy Kung Pao Chicken with Rice is a vibrant dish featuring tender chicken pieces stir-fried with bell peppers, zucchini, and crunchy peanuts, all coated in a sweet, savoury and slightly spicy kung pao sauce. Serve it over a bed of fluffy rice for a delicious and wholesome meal.

If you're a fan of other Asian Fakeaway recipes like Lemon Chicken or Cashew Chicken, then this Kung Pao chicken will be your new favourite easy weeknight dinner recipe. It comes together in under 30 minutes and can be customisable to your flavour preferences. I've also given all my tips & tricks for substitutions to ensure you have no problem making this kung pao chicken bowl.
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Why you'll love this recipe
Fakeaway at home: This healthier Kung Pao Chicken with Rice is made without specialty Asian grocery ingredients, making it easier to prepare at home.
Extra veg: Packed with colourful and nutritious vegetables like bell peppers and zucchini, Kung Pao chicken is vibrant and wholesome.
Meal prep friendly: This Kung Pao Chicken with Rice is perfect for meal prepping, ensuring you have a tasty and balanced meal ready to go throughout the week.
Balanced and satisfying: Combining tender chicken, crunchy peanuts, and savoury kung pao sauce over rice, this dish offers a satisfying blend of flavours and textures.
Kung Pao Sauce Ingredients
Mirin. Mirin is a sweet Japanese rice wine that adds a subtle sweetness and depth to the Kung Pao Chicken with Rice sauce.
Honey. Honey provides natural sweetness to the kung pao sauce, balancing the savory and tangy flavours.
Soy Sauce. Soy sauce adds a rich, umami flavour to the kung pao sauce, essential for the dish’s savory profile.
Sesame Oil. Sesame oil imparts a nutty aroma and flavour to the kung pao chicken sauce.
Hoisin Sauce. Hoisin sauce contributes a sweet, tangy, and slightly spicy flavour to the kung pao sauce, enriching the dish’s complexity.
Rice Wine Vinegar. Rice wine vinegar adds acidity and brightness to the kung pao sauce, balancing the flavours.
Brown Sugar. Brown sugar adds sweetness and helps to caramelize the kung pao sauce, enhancing its depth of flavour.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Kung Pao Stir Fry Ingredients
Chicken Breast. Diced chicken breast provides a lean protein base for the kung pao stir fry, absorbing the flavours of the sauce.
Garlic. Grated garlic adds a pungent, aromatic flavour to the kung pao stir fry, enhancing the overall taste.
Ginger. Grated ginger contributes a fresh, spicy kick to the stir fry, balancing the sweetness of the sauce.
Vegetables. I've used sliced capsicum (bell pepper), zucchini and carrot. You can substitute with other vegetables as per your preference.
Black Pepper + Ground Coriander Seeds. Black pepper and ground coriander seeds add a spicy, earthy flavour to the kung pao chicken, replacing the traditional Szechuan pepper for a different yet delicious profile.
Chopped Peanuts. Chopped peanuts provide a crunchy texture and nutty flavour to the kung pao chicken, adding an essential element to the dish..
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make Kung Pao Chicken
- Prepare chicken
Toss the diced chicken breast and 2 tablespoons of cornflour together in a bowl, ensuring the chicken is well coated. Let it sit for 10 minutes to allow the cornflour to tenderize the chicken.
- Mix kung pao sauce ingredients
In a separate bowl, mix together all the kung pao sauce ingredients except for the cornflour and water. In another small bowl, mix the cornflour and water until the cornflour has dissolved, creating a cornflour slurry.
- Cook ginger & garlic
Heat olive oil in a wok or a large, deep pan over high heat. Add the grated garlic and ginger, cooking until fragrant and slightly golden, about 30 seconds to 1 minute.
- Cook chicken
Add the chicken to the pan and cook until the pieces turn white and start to brown, approximately 5 minutes. Remove the chicken from the pan and set it aside.
- Cook vegetables
Add the sliced capsicum, carrot, and zucchini to the pan and cook for about 5 minutes or until the vegetables are tender yet still crisp.
- Stir fry kung pao chicken
Pour the prepared kung pao sauce and the cooked chicken back into the wok. Bring the sauce to a simmer, then add the cornflour slurry, stirring continuously until the sauce begins to thicken.
- Add garnish
Once the sauce has thickened, add the chopped peanuts and sliced green onions, stirring to combine everything well.
- Serve
Serve the Kung Pao Chicken with Rice, garnished with extra green onions and peanuts if desired.
Top Tip
Ensure your wok or pan is sufficiently hot before adding ingredients to achieve a nice sear and to cook everything quickly without steaming.
Substitutions and variations
Mirin. you can substitute with a bit of dry sherry or sweet white wine if needed.
Honey. maple syrup or agave nectar can be used as alternatives.
Soy Sauce. tamari or coconut aminos are good substitutes for a gluten-free option.
Sesame oil. if unavailable, you can use toasted sesame seeds for a similar effect or omit.
Hoisin sauce. plum sauce or barbecue sauce can be used as substitutes.
Rice wine vinegar. apple cider vinegar or white wine vinegar can be used as alternatives.
Brown sugar. white sugar or coconut sugar can be substituted if needed.
Protein. You could use any type of protein in the kung pao sauce including chicken thighs, tofu and beef.
Meal prep and leftovers

Meal prepping Kung Pao Chicken with Rice is a great way to ensure you have healthy, balanced meals ready throughout the week. Preparing the dish in advance allows flavours to meld, making it even more delicious over time.
Storing
Allow the chicken kung pao to cool at room temperature (no more than 2 hours) before putting the lid on your meal prep containers.
Store in the refrigerator for up to 4 days. If possible, keep the rice and chicken separate to maintain best texture.
Reheating
Stove. I recommend using the stove to reheat as it helps enhance the flavours more and keeps the crunch on some of the ingredients. Do this over high heat and continually toss for approx. 5 minutes until heated through.
Microwave. Add a drizzle of water to the chicken kung pao stir fry and reheat on 1 minute intervals, stirring each time, until heated through (approx. 3 minutes)
Freezing
Freeze individual portions of chicken kung pao and rice in freezer-safe containers for up to 6 months. Thaw in the refrigerator overnight before reheating as usual. Adding fresh green onions or peanuts just before serving can refresh the dish, same with making fresh rice.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Kung Pao Chicken has a savory, sweet, and tangy flavour profile, combining the richness of soy sauce and hoisin sauce with the subtle sweetness of honey and the acidity of rice wine vinegar.
Yes, Kung Pao Chicken is typically spicy due to the inclusion of freshly ground black pepper and occasionally chili peppers, but the level of spiciness can be adjusted to suit individual preferences.
Common vegetables in Kung Pao Chicken include capsicum (bell pepper), zucchini, and green onions, but variations can include carrots, broccoli, or snap peas.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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Recipe

Healthy Kung Pao Chicken with Rice
Ingredients
Kung Pao Sauce
- 20 ml (1 tbsp) mirin (subs Note 1)
- 10 ml (2 tsp) honey (subs Note 2)
- 80 ml (¼ cup) cup soy sauce (subs Note 3)
- 10 ml (2 tsp) sesame oil (subs Note 4)
- 20 ml (1 tbsp) hoisin sauce
- 20 ml (1 tbsp) rice wine vinegar (subs Note 5)
- 20 g (1 tbsp) brown sugar (subs Note 6)
- 20 g (1 tbsp) cornflour + ½ cup water
Kung Pao Stir Fry
- 500 g (approx. 2 large) chicken breast cut into 1 inch cubes
- 20 g (1 tbsp) cornflour
- 15 ml (1 tbsp) extra olive oil
- 2 garlic cloves grated
- 2 cm piece ginger grated
- 4 green onions sliced, whites removed
- 1 capsicum sliced
- 1 zucchini sliced
- 1 carrot sliced
- 20 g (1 tbsp) freshly ground black pepper
- 20 g (1 tbsp) ground coriander seeds
- ½ cup peanuts chopped
Rice
- 270 g (1 ½ cups) rice cooked your way or follow my tips
- 750 ml (3 cups) water or stock (See my homemade chicken stock recipe)
Instructions
Rice
- Add rice and liquid to a small pot over medium heat. Allow it to come to the boil.
- Once boiling, put timer on for 15 minutes. Once time is up, remove rice from the heat, place lid over and allow to rest for 15 minutes. I have more tips on my rice post for different methods.
Chicken Kung Pao Stir Fry
- Toss 2 tablespoon cornflour and chicken breast together in a bowl and set aside for 10 minutes (if you have the time).
- Mix together all of the sauce ingredients except for the cornflour and water. Mix cornflour and water separately until cornflour has dissolved (cornflour slurry).
- Heat oil in wok or large and deep pan over high heat. Add garlic and ginger and cook until fragrant (30 seconds - 1 minute).
- Add chicken and cook until it turns white (approx. 5 minutes). Remove.
- Add capsicum, carrot and zucchini to the pan and cook for approx. 5 minutes or until tender.
- Add sauce and the chicken into the wok and bring the sauce to a simmer. Once simmering, add cornflour slurry and continue stirring until it begins to thicken.
- Once thickened, add peanuts and spring onion. Stir.
- Serve with rice. See meal prep and leftovers tips & tricks in the post.
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