Healthy Homemade Kung Pao Chicken

I have a confession to make: I have an obsession with Panda Express. I absolutely love Panda Express. Sadly, there is no Panda Express to be found anywhere in Calgary. Because of this, trips to Panda Express have been reserved for airport days or when I’m visiting the States. Although there are many other Chinese fast-food restaurants in Calgary, nothing tastes quite the same. I, unfortunately, have not been able to make a Panda Express trip for almost three years now. Out of pure nostalgia, I decided to recreate my favourite airport meal, Kung Pao Chicken. It might not taste exactly the same, but it is still pretty damn good. Not to mention, a lot healthier too! And because I think everyone could use a good Kung Pao Chicken once in a while, I decided to share my recipe 🙂

This recipe was adapted from Half Baked Harvest, and it is so simple, easy, and delicious. All you need is 30 minutes to make your own Kung Pao Chicken at home! I hope you enjoy it!


Serves 2


  • 300g cubed chicken breast or thighs
  • 1T all purpose flour
  • 2T +1T soy sauce
  • 1T peanut butter
  • 1T honey
  • 1T balsamic vinegar
  • 1/4t ground ginger
  • 1 red bell pepper, chopped
  • 1 cup button mushrooms, chopped
  • ½ zucchini, chopped
  • Oil, for cooking
  • Rice, for serving
  • Toasted sesame seeds (optional)
  • Green onions (optional)


  1. Whisk together 2T of the soy sauce, peanut butter, honey, balsamic vinegar, and ground ginger
  2. Sprinkle the flour and remaining soy sauce over the chicken
  3. In a pan, cook the chicken until crispy
  4. Add the vegetables to the same pan and cook until soft
  5. Add in the sauce and cook until the sauce has thickened and coats the chicken and vegetables
  6. Divide rice into two bowls, and top with chicken and vegetables
  7. Garnish with sesame seeds and green onions

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