Kung Pao Chicken
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
How the MyFreezEasy Freezer Meal Plans Work
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Having skillet ready to go meals in the freezer is such a dream! Thaw them quickly in a bowl of warm water in the fridge, then saute everything until the meat is cooked through and veggies are softened. Serve over white rice, with side of eggrolls, for the full “fakeout-takeout” dinner experience!

Ingredients for Single Meal

  • 2 - large boneless chicken breasts
  • 1 - Tbsp canola oil
  • 1 - red bell pepper(s)
  • 1 - green bell pepper(s)
  • 1 - 8 oz. can(s) water chestnuts
  • 1 - 17 oz jar(s) Kung Pao sauce
  • 1 - Tbsp cornstarch**
  • Garnish: - sliced green onions**
  • Side: - frozen eggrolls**
  • Side: - white rice**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Cut the chicken breasts into bite-size pieces.
  2. Seed and dice the red and green bell peppers.
  3. Open the can of water chestnuts and drain well.
  4. In a large skillet, add the canola oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red and green bell peppers, water chestnuts and Kung Pao sauce. Bring to bubbling over medium high heat, then reduce to low and simmer 8 to 10 minutes, or until chicken is cooked through. OPTIONAL: If you need to thicken the sauce, make a slurry with the cornstarch and equal parts water and stir it into the sauce. Let simmer 2 more minutes and let sauce thicken. Garnish with sliced green onions.
  5. Cook the eggrolls, as directed.
  6. Cook the white rice, as directed.
  7. Serve Kung Pao Chicken with eggrolls and rice.

Freezeasy Meal Prep Directions

  1. Cut 4 chicken breasts into bite-size pieces.
  2. Seed and finely chop 2 red bell peppers and 2 green bell peppers.
  3. Open 2 cans of water chestnuts and drain them well.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the chicken breast pieces
  • Half of the chopped red and green bell peppers
  • Half of the water chestnuts
  • 1 - 17 oz. jar Kung Pao sauce
  • Do NOT add cornstarch to freezer bag.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes. Transfer all of the content from the freezer bag to large skillet or saucepan, start to cook over medium low heat. Once the sauce begins to bubble, reduce heat and let simmer on low for 8 to 10 minutes, or until chicken is cooked. Thicken with cornstarch, if needed. Stir often.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Unfortunately, there is not a great gluten-free option for this meal.

Printable Label Recipe Title

Kung Pao Chicken

Printable Label Instructions

Thaw and Transfer all of the content from the freezer bag to large skillet or saucepan, start to cook over medium low heat. Once the sauce begins to bubble, reduce heat and let simmer on low for 8 to 10 minutes, or until chicken is cooked. Thicken with cornstarch, if needed. Stir often.
Serve with eggrolls and white rice.

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