Quick and easy Kung Pao Chicken for One recipe with tender chicken, crunchy peanuts, and colorful bell peppers in a sweet and spicy sauce. Perfect for a single serving, this healthy homemade Kung Pao Chicken can be served over rice or noodles. Includes simple stir-fry techniques and a flavorful Asian-inspired sauce. Ready in under 20 minutes, this recipe is ideal for weeknight dinners, easy chicken recipes, and single-serving meals.

Ingredients

For the Marinade

2 teaspoons rice vinegar
2 teaspoons low-sodium soy sauce
½ teaspoon granulated sugar
½ teaspoon cornstarch
1 (4–6 ounce) boneless, skinless chicken breast or thigh, cut into 1-inch cubes

For the Sauce

1 tablespoon low-sodium soy sauce
2 teaspoons honey
1 teaspoon balsamic vinegar
¼ teaspoon sriracha (or your preferred hot sauce)
½ tablespoon water
⅛ teaspoon ground ginger (or ¼ teaspoon fresh peeled and grated ginger)
½ teaspoon cornstarch

For the Main Dish

1 tablespoon olive oil, divided
2 tablespoons whole roasted unsalted peanuts (or 3 tablespoons roasted unsalted cashews)
¼ teaspoon crushed red pepper flakes
½ cup chopped red bell pepper
1 green onion, white and green parts chopped
1 clove garlic, minced

To Serve

1 cup cooked white rice (optional; can also serve over rice noodles or egg noodles)

Instructions

Make the Marinade

In a medium bowl, whisk together the rice vinegar, soy sauce, sugar, and cornstarch.
Add the chicken pieces and stir until evenly coated. Set aside while preparing the sauce.

Make the Sauce

In a small bowl, mix together the soy sauce, honey, balsamic vinegar, sriracha, water, ginger, and cornstarch until smooth. Set aside.

Cook the Main Dish

Heat ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat. Add the peanuts and red pepper flakes, stirring until the peanuts turn lightly golden. Transfer to a bowl and set aside.
Add the remaining ½ tablespoon olive oil to the skillet. Once hot, add the bell pepper and garlic. Stir-fry for about 1 minute, then transfer them to the bowl with the peanuts.
If the skillet seems dry, add ½ tablespoon olive oil. Add the marinated chicken (discard any leftover marinade) and cook for 1–2 minutes per side until fully cooked.
Push the chicken to the edges of the skillet and add the green onions. Stir-fry for about 30 seconds.
Return the peanuts, vegetables, and sauce to the skillet. Reduce the heat to low and let the sauce thicken for about 30 seconds, stirring to coat everything evenly.

Serve

Serve your Kung Pao Chicken on its own or over steamed rice.

Why You’ll Love This Recipe

This single-serving Kung Pao Chicken is packed with flavor, easy to make, and perfect for a quick lunch or dinner. It combines tender chicken, crunchy peanuts, vibrant bell peppers, and a slightly spicy-sweet sauce that will satisfy your cravings in under 20 minutes.

Tips

Cut the chicken into uniform pieces to ensure even cooking.
Toast the peanuts lightly for added crunch and a deeper flavor.
Keep the sauce ready before cooking the chicken to prevent the dish from drying out.

Variations and Substitutions

Protein: Substitute chicken with tofu, shrimp, or beef for a different twist.
Nuts: Swap peanuts with cashews, almonds, or omit for a nut-free version.
Heat Level: Adjust sriracha and red pepper flakes to your preferred spice level.
Vegetables: Add zucchini, snap peas, or carrots for extra color and nutrition.

FAQs

Q: Can I make this ahead of time?
A: The chicken and sauce can be prepped in advance, but stir-fry just before serving for the best texture.

Q: Can I make it gluten-free?
A: Yes! Use gluten-free soy sauce or tamari.

Q: Can this recipe be doubled?
A: Absolutely! Just scale all ingredients proportionally and cook in a larger skillet.

Serving Suggestions

Serve over steamed white rice, brown rice, or rice noodles.
Garnish with extra chopped green onions or sesame seeds for presentation.
Pair with a side of stir-fried vegetables or a light Asian-style salad for a complete meal.