Kung Pao Chicken (High-Protein)

Bold, numbing, and addictive — authentic-style Kung Pao Chicken is a Sichuan classic that delivers big flavor in about 25 minutes. Tender cubes of chicken breast are wok-tossed with chili paste, soy sauce, crunchy roasted peanuts, and sweet bell peppers, all finished with the tingly magic of Sichuan pepper.

This is real-deal flavor, not the gloopy takeout version: a light, glossy sauce that clings to every bite. Serve it over steamed jasmine rice and enjoy a high-protein dinner that wakes up your taste buds.

Ingredients

• 500g chicken breast, cut into bite-sized cubes
• 3 tbsp soy sauce, divided
• 2 tbsp chili paste (such as sambal oelek or doubanjiang)
• ¼ cup roasted peanuts
• 1 bell pepper, diced
• 1 tsp Sichuan peppercorns
• 1 tbsp cornstarch
• 2 tbsp neutral cooking oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 3 green onions, sliced
• 1 tsp salt

Instructions

1. Marinate the chicken. Toss the chicken cubes with 1 tablespoon of soy sauce, the cornstarch, and salt. Let marinate for 10-15 minutes while you prep the other ingredients — this keeps the chicken juicy and helps the sauce cling.
2. Toast the Sichuan pepper. Heat a dry wok or large skillet over medium heat. Add the Sichuan peppercorns and toast for 1 minute until fragrant, then crush lightly with the back of a spoon. Set aside.
3. Sear the chicken. Heat the oil in the wok over high heat until shimmering. Add the chicken in a single layer and sear for 3-4 minutes per side until golden and cooked through. Remove to a plate.
4. Build the flavor base. In the same wok, add the chili paste and stir-fry for 30 seconds until fragrant and the oil turns red. Add the diced bell pepper and stir-fry for 2 minutes until just tender but still crisp.
5. Make the sauce. Stir in the remaining soy sauce, rice vinegar, and sugar. Simmer for 1 minute until the sugar dissolves and the sauce turns glossy and slightly thickened.
6. Combine and finish. Return the chicken to the wok along with the roasted peanuts, crushed Sichuan pepper, and green onions. Toss everything together for 1-2 minutes until well coated and heated through. Serve immediately over steamed rice.

Numbing, spicy, sweet, and savory all at once — this Kung Pao Chicken is a high-protein flavor bomb that puts takeout to shame. Adjust the chili paste to your heat tolerance and enjoy the tingle.