Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Quick and easy Kung Pao Chicken made with Kevin’s bold, spicy sauce, crisp veggies, and crunchy cashews—ready in under 30 minutes for a better-than-takeout weeknight dinner. 

Quick & Spicy Kung Pao Chicken with Kevin’s Sauce – A Weeknight Win!

Kung Pao Chicken has always been a favorite for something bold, spicy, and satisfyingly saucy. But with a busy week ahead, I was curious—could a store-bought sauce ever rival a homemade version?  That’s when I grabbed Kevin’s Natural Foods Kung Pao Sauce—a gluten-free, paleo-friendly option that promised authentic flavor in minutes.

Kevin’s Kung Pao Sauce – Worth the Hype?

I’ll admit, I was skeptical—Kung Pao is one of those dishes where the sauce makes the meal, and I wasn’t sure a bottled version could deliver. But Kevin’s Kung Pao Sauce completely surprised me. The flavor is bold and spicy, hitting all the right notes of a good homemade version—savory, slightly sweet, and packing just enough heat. The texture starts off thin and glossy straight out of the pouch but thickens beautifully when heated in the pan, clinging to the chicken and veggies like it’s supposed to. What really impressed me, though, were the ingredients: it’s paleo-friendly, gluten-free, and contains no refined sugar—just clean, natural goodness. From a convenience standpoint, it’s a total win. I saved a ton of time without sacrificing flavor, and for busy weeknights, that’s gold. I found it on Amazon in a pack of three, and honestly, it’s well worth the price. Final verdict? Absolutely worth it—and now I’m eyeing the rest of Kevin’s sauce lineup for my next shortcut dinner.

My version of Kung Pao Chicken is loaded with crisp-tender veggies, golden chicken, and crunchy cashews—all in under 30 minutes. It’s saucy, spicy, and satisfying without being heavy, and the mix of textures makes every bite a little different (in the best way).  This is the easy, flavor-packed weeknight dinner that everyone needs.

Enjoy!

 

What Ingredients do I need?

🛒 Basic Shopping List

Produce

• Broccoli florets
• Green beans
• Carrots
• Sugar snap peas
• Water chestnuts
• Onion
• Celery

Meat & Seafood

• Boneless, skinless chicken breasts

Pantry

• Cashews
• Cornstarch
• White rice (or cauliflower rice, optional)

Sauces & Condiments

• Kevin’s Kung Pao Sauce

Oils & Cooking Essentials

• Canola oil (or other neutral oil)

Substitutions and Variations

Substitutions

One of the best things about stir-fry recipes like this is how flexible they are. Whether you’re working with what’s in your fridge or adjusting for dietary needs, here are some easy swaps that still deliver great results:

• Chicken:  Swap with: Boneless skinless chicken thighs (for extra juiciness), shrimp, tofu

• Vegetables:  Swap with: Bell peppers, zucchini, mushrooms, snow peas, or baby corn or use frozen veggies: Just thaw and pat dry before stir-frying to avoid excess moisture

• Cashews:  Swap with: Peanuts (for a more traditional version), sliced almonds, or sunflower seeds

• Rice:  Swap with: Brown rice, cauliflower rice (for low carb), or noodles like rice noodles or soba

Variations

Want to change the vibe of your Kung Pao Chicken? These simple variations let you keep the bold flavor while tailoring the dish to your taste, mood, or what’s in your fridge:

• Sweet & Spicy: Stir in a teaspoon of honey or a splash of pineapple juice for a touch of sweetness

• Noodle Bowl Style: Serve over lo mein or rice noodles instead of rice for a slurpable twist

• Lettuce Wraps: Spoon the saucy chicken mixture into butter lettuce cups for a lighter, low-carb version

• Kung Pao Shrimp: Swap the chicken for shrimp and reduce cook time slightly for a seafood spin

• Extra Veggie Power: Add baby spinach, bok choy, or shredded cabbage at the end to bulk it up with greens

• Meal Prep Friendly: Divide into containers with rice and a side of edamame for ready-to-go lunches all week

Kitchen Tips and Notes

A few quick tips to make this recipe even easier and more delicious:

• Pre-chop everything before you start cooking—this stir-fry moves fast once the heat is on

• Toss chicken in cornstarch just before cooking to keep it crisp, not gummy

• Use a hot pan for the best veggie texture and chicken sear—don’t overcrowd the skillet

• Want extra sauce? Add a splash of water or chicken broth to stretch the pouch without diluting flavor

• Toast the cashews briefly in the pan for deeper, nuttier flavor

• Microwave shortcut: Steam heartier veggies (like broccoli or green beans) for 1–2 minutes before stir-frying to speed things up

• Leftovers reheat well in a skillet with a splash of water or broth to loosen the sauce

• Double the batch: This recipe easily scales up if you're feeding a crowd or want leftovers for lunch

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Let’s Chat! 🍽️

Have you tried this quick and bold Kung Pao Chicken with Kevin’s sauce? Did you mix up the veggies, turn it into lettuce wraps, or add your own spicy twist? I’d love to hear how you made it your own!

👇 Drop a comment below and let me know:

• Your favorite add-ins or swaps
• How it compared to takeout
• If you’ve tried other Kevin’s sauces and what you thought!

📸 Made it? Tag me!

If you snap a pic of your dish, tag me on Instagram @SliceofSouthern and use the hashtag #MyKungPaoTwist so I can see your delicious creation!

Until next time, happy cooking and keep those weeknights delicious!

    RECIPE IS DOWN BELOW👇     

Honey Garlic Chicken with Sugar Snap Peas

Forget the takeout and make this Honey Garlic Chicken with Sugar Snap Peas.  Tender chicken is coated in a sticky, sweet honey and garlicky sauce that is to die for!  Pair it with some crispy sugar snap peas and serve over rice for a meal that beats takeout any day!

Honey Garlic Chicken with Sugar Snap Peas

Stir frys are my go to meals during the week when I'm tired and want to get dinner on the table fast.  30 minutes is all you need to make my newest stir fry creation.  Tender chunks of chicken and stir fried along with crispy sugar snap peas and the whole dish is tossed with a combination of honey, garlic, soy, sesame oil, and sriracha.  Let's be honest, this dish is all about the sauce.  Sweet sticky honey laced with soy sauce, sesame oil, ginger, and a bit of sriracha for heat. Yum! 

Stir frys are a one pot wonder and are quick and easy to make.  They are usually made in a wok, but don't worry if you don't have one.  A good large skillet with work just fine.  I typically serve my stir frys over steamed rice and it would be equally good over fried rice.  You can't beat a good stir fry and a quick meal for a weeknight or even a weekend dinner.

Enjoy!

What Ingredients do I need?

• Honey

• Garlic

• soy sauce - low sodium

• toasted sesame oil

• ginger - whole or paste

• chicken broth - low sodium

• cornstarch

• sriracha

• chicken breasts

• sugar snap peas

Substitutions and Variations

• Use chicken thighs or even pork in place of the chicken breasts

• Veggies - try snow peas, baby corn, broccoli, or sliced bell peppers for an alternative

• Heat level - if you don't care for heat, leave out the sriracha.  If you like more increase the amount

• Serve with steamed white or brown rice, or fried rice

Kitchen Tips and Notes

• Gather all your ingredients and do all your prep work for your chicken and your sauce before you start cooking.  Once you start cooking things go really fast and won't take long to cook.

• You can refrigerate left overs in an airtight container or bag for 3 days.

More Popular Stir Frys

Orange Chicken Stir Fry

General Tso's Chicken - Lighter Version

Chicken, Green Bean, and Mushroom Stir Fry

Chicken Teriyaki Stir Fry

Spicy Beef, Snow Pea, Carrot, and Mushroom Stir Fry

Garlic Chicken Stir Fry

Jamaican Jerk Chicken Stir Fry

Chicken, Green Beans, and Tomato Stir Fry

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Honey Garlic Chicken with Sugar Snap Peas

serves 4

Stir Fry Sauce:
½ cup chicken broth low sodium
4 tablespoons soy sauce low sodium
½ cup honey
1 tablespoon cornstarch

1 teaspoon ginger, minced
1 teaspoon toasted sesame oil 
1 teaspoon sriracha 

Chicken:

2 to 3 tablespoons canola oil
1 to 1 ½ pounds boneless skinless chicken breasts, cut into 1 inch bite size pieces
¼ cup cornstarch
2 to 3 cloves garlic minced
8 oz sugar snap peas


To make the sauce whisk together in a glass measuring cup the cornstarch with the chicken broth until smooth.  Add in the soy sauce, honey, toasted sesame oil, ginger, and sriracha and whisk again.  Set aside.  

Add oil to a large skillet and heat over medium high heat.   Place the cornstarch on a plate and toss the pieces of chicken in the cornstarch tossing until coated.  Add the chicken to the skillet, in batches if necessary to avoid overcrowding, and cook for about 5 minutes stirring often until the chicken is browned and cooked through.  Remove chicken to a plate or baking sheet and set aside.  

Add a little more oil to the skillet and add in the sugar snap peas.  Cook for 5-6 minutes until they are crisp tender.  Return the chicken and their juices back to the skillet.  Add the minced garlic to the skillet and stirring continuously for 1 minute.  Give you sauce another whisk to combine everything and pour in your sauce, stirring to coat all ingredients.  Allow sauce to thicken for 2-3 minutes.  Remove to a platter and serve over rice.   

Spring Fling: Whipped Herbed Feta Dip

A thick, zesty dip that is bursting with fresh Mediterranean flavor. So hard to resist and great for so many Spring ocassions.

Whipped Herbed Feta Dip

I have the perfect simple dip for you.  If you like feta cheese then this dip is going to rock your world!  Essentially it is a block of feta cheese that is whipped in the food processor along with fresh mint and parsley, some garlic and olive oil and a dash of lemon juice.  Serve this with Spring vegetables as I have done here or add some pita chips, smear it on a baguette, or your favorite dipper.

This dip is easy to make and something you want to have on repeat.  It's perfect for any Spring event, Mother's Day, brunch, graduation party, or casual affair.  It would be great used in salads, as a smear for sandwiches or bagels or with crackers.  I'd love to see how you find ways to use this scrumptious dip.

Enjoy!

What Ingredients do I need?

• feta - a block or crumbled

• fresh mint

• fresh parsley

• olive oil

• garlic cloves

• pepper

• 1 lemon for juice

• vegetables for dipping (radishes, bell pepper, snap peas, carrots)

Substitutions and Variations

• Swith up the dippers - try pita chips, or pita or naan

• Change the vegetables - celery, broccoli, cucumbers, green beans

• Try basil instead of mint

Kitchen Tips and Notes

• Try this dip in other ways:
• salad topping
• sandwich smear
• bagel smear
• toast smear

• I use this hand small food processor a lot and it works perfectly for this dip.

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Whipped Herbed Feta Dip

makes 1 cup

1/4 cup packed fresh parsley sprigs
1/4 cup fresh mint leaves
1/4 cup olive oil
1 garlic cloves, peeled

1/4 teaspoon pepper
8 oz feta cheese (I used a block of cheese)
1 1/2 tablespoons lemon juice

bell pepper, radishes, carrots, and snap peas

In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.

Fresh Start: Sirloin Steak with a Basil Compound Butter, Snap Peas & Carrots

Juicy lean steak topped with a basil lemon compound butter with saute'd snap peas & carrots.  A lean, low carb dish made in under 30 minutes!

Sirloin Steak with a Basil Compound Butter, Snap Peas & Carrots

My New Year's "intentions" always include eating healthier.  Lately I've been making dishes that are lean, full or flavor, low carb, and easy to prepare.  Cooking an involved meal on a weeknight is NOT what I'm about.  This dish is simple to prepare and provides you with a healthy dinner, perfect for my "intentions".

Sirloin steak cooks up quick and turns out juicy.  Top it with an easy compound butter of lemon, basil, and garlic and your steak turns up a notch.  On the side we have a simple saute of snap peas & carrots flavored with the same profile of garlic and lemon.  This is one EASY and FLAVORFUL weeknight dish you can make in under 30 minutes!

Enjoy!

What Ingredients do I need?

• sirloin steak
• carrots
• sugar snap peas
• butter
• lemon
• basil
• garlic

Substitutions and Variations

• Use the lean steak of your choice

• Use chicken, pork chops, or fish as the protein

• Change up the vegetable combo: mushrooms and snow peas, zucchini and bell pepper, tomatoes and green beans

Kitchen Tips and Notes

• Double the recipe for more servings

• Set out your steak about 1 hour before cooking to bring to room temperature

• Pat your steaks dry before cooking to get a good sear

• Slice your vegetables thin so they cook and get tender quickly.

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Sirloin Steak with a Basil Compound Butter, Snap Peas & Carrots

serves 2 - 3

1 - 1 1/2 lbs. sirloin steak
2 medium carrots
1 8oz pkg sugar snap peas
2 Tablespoons fresh basil, chopped
2 cloves garlic, minced
1 lemon
4 Tablespoons butter, unsalted, divided use
salt & pepper

Cut the butter in small pieces and place in a small bowl.  Set aside to soften.

Zest 1/2 lemon into the bowl with the butter.  Cut the 1/2 lemon in to wedges and set aside.  Peel and mince garlic and add it to the bowl with the butter.  Add chopped basil to the bowl.

Preheat a large skillet over medium-high heat.  Pat dry your steak(s) and season with salt and pepper on both sides.  Add 1 Tablespoon of butter to the skillet and swirl to coat.  Add steak and cook from 2-5 minutes per side until desired doneness.  Transfer to a clean plate and cover with aluminum foil.

Meanwhile steak is cooking, peel the carrots and slice into thin rounds.  Add more butter to the skillet (1 Tbsp) and swirl to coat.  Add carrots and snap peas.  Season with salt and pepper.  Stir fry veggies until fork tender, about 4 minutes.  Remove from heat.

Stir the butter and add-ins until smooth and blended.

Thinly slice the steak across the grain.  Divide steaks among the plates and top with a dollop of butter.  Serve with carrots and sugar snap peas on the side.  Squeeze lemon over the veggies.