Kung Pao Chicken
Get ready to spice up your meal prep with this mouthwatering Kung Pao Chicken! Tender chicken bites are tossed in a savory sauce with crunchy peanuts, vibrant bell peppers, and a hint of heat, all served over fluffy jasmine rice and paired with crisp steamed broccoli. This easy recipe is a flavor-packed adventure that will have your taste buds dancing!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 2 cups (473 ml) broccoli
- 1 lb (454 g) chicken breast
- 1 whole lime
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) jasmine rice
- 1 cup (118 ml) sliced almonds
- sliced green onions (to taste)
👨🍳 Instructions
- 1
Cook jasmine rice according to package instructions.
- 2
In a pan, cook the chicken breast until fully cooked and add the Kung Pao sauce.
- 3
Serve the Kung Pao chicken mixture over jasmine rice in meal prep containers.
- 4
Add steamed broccoli on the side.
- 5
Top with sliced almonds and sliced green onions.
- 6
Serve with a lime wedge.
💡 Pro Tips
- ✓Velvet your chicken by marinating in 1 egg white + 1 tbsp cornstarch + 1 tsp salt for 30 minutes, then blanch in 160°F oil for 2 minutes to create silky texture that prevents overcooking during stir-frying.technique160°F oil temperature
- ✓Toast almonds in a dry wok at medium heat for 2-3 minutes until fragrant before adding other ingredients - the Maillard reaction at 280-300°F creates deeper nutty flavors that won't develop if added raw.technique280-300°F
- ✓Steam broccoli for exactly 3-4 minutes to maintain 85% of vitamin C content and achieve tender-crisp texture - overcooking beyond 5 minutes causes cell walls to completely break down.timing3-4 minutes
- ✓Cook jasmine rice using 1:1.25 rice-to-water ratio and let it rest off heat for 10 minutes after cooking to allow starches to fully gelatinize and prevent mushy texture during meal prep storage.technique1:1.25 ratio
- ✓Add lime juice only when serving, not during prep - citric acid will denature proteins and turn chicken mushy after 24 hours of storage at pH below 4.5.timingpH below 4.5
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Kung Pao Chicken
Get ready to spice up your meal prep with this mouthwatering Kung Pao Chicken! Tender chicken bites are tossed in a savory sauce with crunchy peanuts, vibrant bell peppers, and a hint of heat, all served over fluffy jasmine rice and paired with crisp steamed broccoli. This easy recipe is a flavor-packed adventure that will have your taste buds dancing!
📝 Ingredients
Shopping List
- 2 cups (473 ml) broccoli
- 1 lb (454 g) chicken breast
- 1 whole lime
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) jasmine rice
- 1 cup (118 ml) sliced almonds
- sliced green onions (to taste)
👨🍳 Instructions
- 1
Cook jasmine rice according to package instructions.
- 2
In a pan, cook the chicken breast until fully cooked and add the Kung Pao sauce.
- 3
Serve the Kung Pao chicken mixture over jasmine rice in meal prep containers.
- 4
Add steamed broccoli on the side.
- 5
Top with sliced almonds and sliced green onions.
- 6
Serve with a lime wedge.
💡 Pro Tips
- ✓Velvet your chicken by marinating in 1 egg white + 1 tbsp cornstarch + 1 tsp salt for 30 minutes, then blanch in 160°F oil for 2 minutes to create silky texture that prevents overcooking during stir-frying.technique160°F oil temperature
- ✓Toast almonds in a dry wok at medium heat for 2-3 minutes until fragrant before adding other ingredients - the Maillard reaction at 280-300°F creates deeper nutty flavors that won't develop if added raw.technique280-300°F
- ✓Steam broccoli for exactly 3-4 minutes to maintain 85% of vitamin C content and achieve tender-crisp texture - overcooking beyond 5 minutes causes cell walls to completely break down.timing3-4 minutes
- ✓Cook jasmine rice using 1:1.25 rice-to-water ratio and let it rest off heat for 10 minutes after cooking to allow starches to fully gelatinize and prevent mushy texture during meal prep storage.technique1:1.25 ratio
- ✓Add lime juice only when serving, not during prep - citric acid will denature proteins and turn chicken mushy after 24 hours of storage at pH below 4.5.timingpH below 4.5