Name: Easy Sheet-Pan Kung Pao Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes; 1 red bell pepper, chopped into 1-inch pieces; 1 green bell pepper, chopped into 1-inch pieces; 1 medium zucchini, sliced into half-moons; 1/3 cup low-sodium soy sauce; 2 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp honey; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1/2 cup roasted unsalted peanuts; 2 green onions, sliced; 1 tsp red pepper flakes

This easy sheet-pan Kung Pao chicken is ready in just 15 minutes, offering a healthy and hands-off twist on the takeout classic. Tender chicken breasts, bell peppers, and zucchini are roasted to perfection and tossed in a sweet, savory, and spicy Sichuan sauce. Serve over steamed white rice for a quick, fuss-free weeknight dinner.

Instructions

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Preheat your oven to 400°F (200°C) and lightly grease a large rimmed sheet pan with non-stick cooking spray.

In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, minced garlic, ginger, and red pepper flakes until the honey is fully dissolved.

Place the cubed chicken, chopped bell peppers, and sliced zucchini onto the prepared sheet pan, ensuring they are spread out in a single layer for even cooking.

Pour three-quarters of the prepared sauce over the chicken and vegetables, tossing them gently with tongs until everything is thoroughly coated.

Roast in the preheated oven for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

Drizzle the remaining sauce over the hot ingredients, then scatter the roasted peanuts and sliced green onions across the top before serving hot over fluffy rice.