Kung Pao Chicken for Two

Elevate your weeknight dinners with this vibrant and flavorful Kung Pao Chicken for Two! Perfectly portioned for an intimate meal, this quick and easy stir-fry blends tender, marinated chicken with crisp bell peppers, zucchini, and the crunch of roasted peanuts. Infused with a bold, sweet-and-savory sauce featuring soy sauce, hoisin, chili paste, and a touch of Shaoxing wine, every bite packs the signature spicy kick that makes this a takeout favorite. With just 15 minutes of prep and cook time, this dish is ideal for busy nights and pairs beautifully with steamed rice for a satisfying, restaurant-quality experience at home. Perfect for small households, this recipe delivers big flavors in a perfectly sized portion!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 piece boneless, skinless chicken breast
• 2 teaspoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 3 tablespoons chicken stock
• 1.5 tablespoons hoisin sauce
• 1 teaspoon sugar
• 2 teaspoons rice vinegar
• 1.5 teaspoons chili paste (e.g., sambal oelek)
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 2 cloves garlic cloves, minced
• 1 teaspoon ginger, minced
• 5 pieces dried red chilies (optional)
• 1 small bell pepper, diced
• 0.5 medium zucchini, diced
• 2 pieces green onions, sliced
• 0.25 cup roasted peanuts
• 2 servings steamed rice (for serving, optional)

Directions

Step 1

Cut the chicken breast into bite-sized cubes and toss in a bowl with 2 teaspoons of cornstarch and 1 tablespoon of soy sauce. Let it marinate for 10 minutes while preparing other ingredients.

Step 2

In a small bowl, whisk together remaining soy sauce (1 tablespoon), Shaoxing wine, chicken stock, hoisin sauce, sugar, rice vinegar, and chili paste. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden and cooked through, about 4–5 minutes. Remove to a plate and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil along with the sesame oil. Toss in the minced garlic, ginger, and dried red chilies (if using). Stir-fry until fragrant, about 30 seconds.

Step 5

Add the diced bell pepper and zucchini to the skillet. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.

Step 6

Return the cooked chicken to the skillet and pour in the sauce you prepared earlier. Stir everything together and let the sauce thicken slightly, about 2–3 minutes.

Step 7

Add the sliced green onions and roasted peanuts, and toss to combine. Cook for another minute to allow the flavors to meld together.

Step 8

Serve immediately over steamed rice, if desired, and enjoy!

Nutrition Facts

Serving size	(961.9g)

Amount per serving	% Daily Value*
Calories	1501.9

Total Fat 69.0g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 28.7g
Cholesterol 151.3mg	0%
Sodium 1815.2mg	0%
Total Carbohydrate 140.3g	0%
Dietary Fiber 12.9g	0%
Total Sugars 24.2g
Protein 82.8g	0%

Vitamin D 8.7IU	0%
Calcium 169.9mg	0%
Iron 8.4mg	0%
Potassium 1714.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 21.9%

Carbs: 37.1%