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No need to order takeout with this easy Kung Pao Chicken that delivers the same bold nutty-spicy flavors you love but in a lighter, low-glycemic sauce. Served over fiber-rich brown rice, this recipe is perfect for lunch or dinner on the go and reheats in a pinch!
I'll be honest with you... Kung Pao Chicken is hands-down one of my favorite takeout dishes. There's just something about that sweet-and-spicy combo that makes me crave it every time. T
he problem is, whenever I give in to takeout, my body reminds me the next day. Too much salt, too much sugar, and I end up feeling puffy and sluggish. That's why I've been creating takeout remakes like this one, they deliver the same (if not better!) flavors without all the extras that weigh you down.
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Why This Recipe Works
This healthier Kung Pao Chicken skips the added sugar and uses Now Real Food® Organic 1:1 Monk Fruit Sweetener instead. It's my go-to swap because it has zero calories, zero net carbs, no weird aftertaste, and it truly works as a 1:1 replacement in both savory and sweet recipes. That means you can enjoy all the flavor without the sugar crash.
I also love that this recipe is super versatile. You can easily swap proteins (tofu works great), skip the peanuts if you're nut-free, or trade the brown rice for cauliflower rice if you're keeping things lower carb.
Kung Pao Chicken Ingredients:
- 1 tablespoon olive oil
- 1 ½ lbs. boneless skinless chicken breast, cut into 1-inch pieces
- 2 small bell peppers, diced
- 5-6 dried red chiles
- ⅓ cup chopped green onion + extra for topping
- 2 tablespoon chopped roasted peanuts
- 1 ½ cups uncooked instant brown rice
For Sauce
- ¼ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon toasted sesame oil
- 1 tablespoon Now Real Food® Organic 1:1 Monk Fruit Sweetener
- 1 teaspoon corn starch
Instructions
- Cook rice according to package directions. Divide into 4 teal meal prep containers.
- Heat olive oil in a large pan over medium-high heat. Add chicken and cook 8 minutes, turning halfway.
- Drain liquid, then return pan to medium heat. Add bell pepper, chiles, and green onion. Cook 5 minutes, stirring occasionally.
- Whisk sauce ingredients together until smooth. Pour over chicken and vegetables. Reduce heat to medium-low and simmer 3-4 minutes until thickened.
- Divide Kung Pao Chicken into containers alongside the rice.
How to Store
Store in airtight meal prep containers for up to 4 days in the fridge.
How to Reheat
Microwave on high for 2-3 minutes, stirring halfway through. For best texture, reheat chicken and veggies separately from rice.
Substitutions
- Protein: Swap chicken for tofu, tempeh, or shrimp.
- Base: Try cauliflower rice or quinoa instead of brown rice.
- Nut-Free: Omit the peanuts or replace with sunflower seeds.
Final Thoughts
This Kung Pao Chicken tastes just like the takeout favorite, but it's lighter, fresher, and totally meal-prep friendly. Whether you pack it for work lunches or make it for a quick weeknight dinner, you'll feel satisfied without the next-day sluggishness.
If you're looking for even more meal prep inspiration, check out the Workweek Lunch Meal Planner to simplify your weekly cooking routine.
More Asian-Inspired Meal Prep ideas
- Asian-Inspired Brothy Beef Soup - Freezer-Friendly
- Asian Crunch Buddha Bowl - Flavorful Lunch Bowl
- The Most Flavorful Asian Air Fryer Salmon
- Korean Beef Bowl (Sticky Beef) - Easy 15 Minute Meal Prep
- Sesame Chicken and Broccoli Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs. boneless skinless chicken breast cut into 1 inch pieces
- 2 small bell peppers diced
- 5-6 dried red chiles
- ⅓ cup chopped green onion + extra for topping
- 2 tablespoon chopped roasted peanuts
- 1 ½ cups uncooked instant brown rice
For Sauce
- ¼ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon toasted sesame oil
- 1 tablespoon Now Real Food® Organic 1:1 Monk Fruit Sweetener
- 1 teaspoon corn starch
Instructions
- Cook rice according to package directions. Divide the cooked rice between small compartments of 4 teal meal prep containers.
- Heat olive oil in a large pan over medium-high heat for 1 minute. Add chicken and cook for 8 minutes, turning halfway through cooking.
- Drain liquid from the pan and return to the stove over medium heat. Add bell pepper, chilies, and green onion. Cook for 5 minutes, stirring occasionally.
- Whisk together ingredients for the sauce in a small bowl until cornstarch is dissolved. Pour sauce over chicken and vegetables. Reduce heat to medium-low. Simmer for 3-4 minutes, until sauce is thickened.
- Divide brown rice between small compartments of 4 MPOF teal containers. Divide kung pao chicken between large compartments.
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