---
title: Chinese Spicy Kung Pao-Style Chicken
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chinese-spicy-kung-pao-style-chicken-660c62ab9149ba03ec9b0695
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Sesame
  - Soy
  - Wheat
  - Peanuts
tags:
  - Protein Smart
  - New
  - Easy Prep
  - Chinese
  - Takeout Style
rating: 4.5
rating_count: 2600
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the sweet-and-spicy balance, though some found it too sweet or bland. Adding extra Szechuan paste or chili flakes boosted authentic flavors.
  - theme: Ease of prep
    text: Generally easy to make, though it uses multiple bowls and may take longer than stated. Doubling peanuts and reducing sauce water improves consistency.
image: "data/recipes/chinese-spicy-kung-pao-style-chicken.jpg"
---
@jasmine rice{1%cup}
@bell pepper{1%unit}
@scallions{2%units}
@sweet soy glaze{2%tbsp}
@rice wine vinegar{1%tbsp}
@szechuan paste{2%tbsp}
@peanuts{⅓%cup}
@diced chicken thighs{12%oz}
@garlic powder{½%tsp}
@cornstarch{1%tbsp}
@chili flakes{⅛%tsp}
@cooking oil{1%tbsp}
@sugar{1%tsp}
@salt{}
@water{}

In a #small pot{}, combine jasmine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. In a #small bowl{}, whisk together sweet soy glaze, half the rice wine vinegar, half the szechuan paste, ¾ cup water, and 1 tsp sugar. Set aside.

Heat a #large pan{} over medium-high heat. Add peanuts and toast, stirring often, until golden brown and fragrant ~{3%minutes}. Transfer to a second #small bowl{}; set aside. Heat a drizzle of cooking oil in same pan over medium-high heat. Add bell pepper and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender ~{4%minutes}. Transfer to a third #small bowl{}; set aside.

Open package of diced chicken thighs and drain off any excess liquid. Heat a drizzle of cooking oil in pan used for veggies over medium-high heat. Add diced chicken thighs and garlic powder; season with salt and pepper. Cook, stirring occasionally, until browned ~{3%minutes}.

Return veggies to pan with chicken; stir in szechuan sauce mixture and cook, stirring, until sauce begins to simmer and chicken is cooked through ~{1%minute}. In bowl used for sauce, mix cornstarch with 1 TBSP water until dissolved. Stir cornstarch mixture into chicken mixture until combined, then simmer until sauce has thickened slightly ~{30%seconds}. Remove pan from heat. Stir in chili flakes to taste.

Fluff rice with a fork; season with salt to taste. Divide rice and chicken between bowls in separate sections. Garnish chicken with peanuts and scallion greens. Sprinkle with any remaining chili flakes to taste and serve.