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👇     

Hearty Farmhouse Sausage & Potato Soup

A rustic bowl of comfort—savory sausage, tender potatoes, and garden-fresh veggies.

Hearty Farmhouse Sausage & Potato Soup

There’s something about an unseasonably cold day in LA that makes you crave the kind of meal that wraps you up from the inside out—and this Hearty Farmhouse Sausage & Potato Soup does just that. With the skies unusually gray and a crisp chill in the air, it’s been the kind of weather that makes you reach for an oversized sweater, and a big, steaming bowl of something soothing.  I found this recipe on an old card tucked into one of my mom’s recipe boxes—a little worn, with faded ink, and clearly well-loved.  It displayed the source as "Aunt Grace".  My mom's Aunt Grace lived on a sort of Ranch/Farmhouse in Oklahoma and seeing this brought back loads of memories of a different era.  I knew this would be the perfect soup, something simple, hearty, and made with love.

As the soup bubbled gently on the stove, the kitchen filled with the cozy scent of garlic, herbs, and sausage—instantly transporting me to memories of family dinners from years past. Each ingredient felt like a little nod to home cooking at its best: buttery-soft potatoes, rich sausage, and a colorful mix of veggies that might as well have been pulled from a garden, even if they were picked up at my neighborhood market.  This bowl is comfort food at its coziest—steaming, soul-warming, and wrapped in just enough nostalgia to make you slow down and truly savor it. When the California air turns unexpectedly brisk, there’s nothing better than curling up with a bowl like this—it’s a little taste of home, right when you need it most.

Enjoy!

What Ingredients do I need?

Meat

• Italian sausage - links or ground (link casing will be removed)

Produce

• Onion
• Carrots
• Celery
• Mushrooms
• Baby potatoes
• Garlic

Pantry & Seasoning

• Chicken stock 
• Italian seasoning
• Bay leaf
• Kosher salt
• Black pepper

Oils & Basics

• Extra-virgin olive oil

Substitutions and Variations

This soup is wonderfully flexible—perfect for using what you have on hand. Here are a few easy swaps to keep things simple:

Substitutions

• Italian Sausage: Try turkey or chicken sausage for a leaner option, or use ground beef with a pinch of fennel and chili flakes for a similar flavor.

• Baby Potatoes: Any waxy potato will do—Yukon Golds, red potatoes, or even chopped fingerlings work beautifully.

• Mushrooms: Use whatever variety you like—cremini, white button, or even chopped portobello for a deeper, earthier taste.

• Italian Seasoning: A mix of dried oregano, basil, thyme, and rosemary does the trick if you’re out of the pre-mixed blend.

Variations

This Hearty Farmhouse Sausage & Potato Soup is a great base for mixing things up depending on your mood, what’s in the fridge, or who you’re cooking for. Here are a few favorite ways to make it your own:

• Creamy Twist: Stir in a splash of cream or half-and-half at the end for a richer, velvety finish. A handful of grated Parmesan adds an extra cozy touch.

• Greens Galore: Toss in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for a boost of color and nutrients.

• Spicy Kick: Use hot Italian sausage or add red pepper flakes to turn up the heat just a bit—perfect for those extra-chilly days.

• Herby Upgrade: Add a fresh rosemary sprig or a few thyme sprigs while simmering, then remove before serving for a more aromatic broth.

Kitchen Tips and Notes

• Chop Ahead: Save time by prepping your veggies earlier in the day—or even the night before. Store them in an airtight container in the fridge until you’re ready to cook.

• Browning Is Key: Don’t rush the sausage step—browning it well adds tons of depth to the broth. And don’t forget to scrape up any browned bits when you add the broth—they’re flavor gold!

• Cut Evenly: Dice your potatoes and veggies into similar-sized pieces so they cook evenly and stay tender without turning mushy.

• Make It Ahead: This soup is even better the next day! The flavors deepen overnight, so go ahead and make a big batch—leftovers reheat beautifully for easy lunches.

• Freeze It: Freeze cooled portions in airtight containers for up to 3 months. Just leave a little room at the top for expansion. Perfect for pulling out on a future chilly day.

What to Serve With It

• Crusty Bread or Biscuits: A thick slice of sourdough or a warm, flaky biscuit is perfect for soaking up every last bit of broth.

• Simple Side Salad: Try a crisp green salad with lemon vinaigrette to balance the richness of the soup.

• Rustic Cheese Plate: A small board with sharp cheddar, apple slices, and crackers makes a cozy, farmhouse-style pairing.

This soup is filling enough to stand on its own, but these little extras make it feel like a full, comforting meal—ideal for a slow evening or sharing with friends.

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Hearty Farmhouse Sausage & Potato Soup

serves 8

1 pound Italian sausage, removed from casing
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
1/2 pound mushrooms, sliced
3 cloves garlic, minced
6 cups chicken stock
1 pound baby potatoes, diced
1 tablespoon Italian seasoning
1 bay leaf
1/2 teaspoon kosher salt and freshly-cracked black pepper

Add sausage to a large pot and cook over medium heat for 5-6 minutes, stirring and breaking up the meat until lightly browned. Transfer to a separate plate, and set aside. Drain any unwanted fat from the pot.  

Add the olive oil, carrots, onion, and celery to the pot. Cook for 5 minutes, stirring occasionally.  Add the mushrooms and garlic, and cook for 4 more minutes, stirring occasionally.

Add the chicken stock, potatoes, seasoning, bay leaf, and the cooked sausage. Cook until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked through and tender.

Discard the bay leaf and adjust seasoning if necessary.  Serve warm.

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

Wholesome, Hearty, and Ready in 30 Minutes – The Ultimate Comfort Soup!

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

There’s nothing quite like a warm, comforting bowl of chicken and rice soup to chase away the winter blahs, soothe you when you’re feeling under the weather, or simply wrap you up like a big, cozy hug. This Instant Pot Chicken & Rice Soup is the ultimate comfort food—hearty, nourishing, and packed with tender chicken, wholesome vegetables, and perfectly cooked rice in a flavorful broth. It’s the kind of meal that warms you from the inside out, making it a go-to recipe for chilly nights, sick days, or whenever you need a little extra TLC. Plus, it’s kid-friendly and picky-eater approved, with familiar flavors that the whole family will love.

The best part? This one-pot wonder comes together in just 30 minutes thanks to the magic of the Instant Pot. No standing over the stove, no long simmering time—just quick, easy, and delicious every single time. Whether you're meal-prepping for the week, feeding a crowd, or making a batch for a friend or neighbor in need of a pick-me-up, this soup is a simple yet heartfelt way to show you care. Serve it with warm bread or a side salad, and you’ve got a meal that’s as satisfying as it is effortless!

Tip:  If you don't already own an Instant Pot Multicooker now is the time to snatch up a great deal!  Amazon's Spring Sale is happening until 3/31 and they have an Instant Pot Duo 7-in-1 Multicooker at 30% off.  This is a great price for an appliance that you will use all the time for soups, stews, rice, yogurt, chili, chicken, grains, even cheesecake!

Enjoy!

What Ingredients do I need?

Produce:

• Celery
• Carrots
• Yellow onion
• Garlic
• Fresh parsley

Pantry Staples:

• Low-sodium chicken broth (or Better Than Bouillon)
• Long-grain white rice
• Dried thyme
• Salt
• Black pepper
• Canola oil

Protein:

• Cooked chicken (shredded or diced)

Substitutions and Variations

Substitutions

• No celery? → Use extra carrots or add bell peppers for a slight sweetness.

• No yellow onion? → Swap with white onion, shallots, or leeks for a milder flavor.

• No fresh garlic? → Use ½ teaspoon garlic powder per clove as a substitute.

• No white rice? → Use brown rice (increase pressure cook time to 20 minutes) or quinoa (same cook time as white rice).

• No cooked chicken? → Use raw chicken breasts or thighs, shred after pressure cooking. (see kitchen tips below)

Variations

• Creamy Chicken & Rice Soup:  Stir in ½ cup heavy cream, half-and-half, or coconut milk after cooking for a rich, creamy texture.  Add ½ cup grated Parmesan for extra depth of flavor.

• Lemon Herb Chicken & Rice Soup:  Add juice and zest of 1 lemon after cooking for a bright, fresh twist.  Stir in extra fresh herbs like dill or basil for more flavor.

• Mexican-Inspired Chicken & Rice Soup:  Swap thyme for cumin and chili powder for a Tex-Mex kick.  Add a can of fire-roasted tomatoes and black beans before cooking.  Top with avocado, lime juice, and cilantro before serving.

• Italian-Style Chicken & Rice Soup:  Use Italian seasoning instead of thyme for a Mediterranean flavor.  Stir in chopped spinach or kale at the end for extra greens.  Sprinkle with Parmesan and red pepper flakes before serving.

• Asian-Inspired Ginger Chicken & Rice Soup:  Replace thyme with grated ginger and a splash of soy sauce for an umami boost.  Add sliced mushrooms or bok choy before pressure cooking.  Finish with sriracha and green onions for a little heat.

• Hearty Vegetable Chicken & Rice Soup:  Increase the veggies by adding zucchini, green beans, or peas.  Stir in a can of diced tomatoes for extra texture and flavor.

Kitchen Tips and Notes

• Sauté for extra flavor: Let the veggies develop a little color before adding broth—it deepens the flavor!

• Use rotisserie chicken for convenience: A great shortcut if you don’t have pre-cooked chicken on hand.

• Too thick? Just add more broth or a splash of water when reheating.

• Using raw chicken instead? Add whole raw chicken breasts or thighs before pressure cooking. Adjust cooking time to 13 minutes.  After cooking, shred and stir back in.

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months (but note that the rice may absorb liquid and soften).

• Reheating Tip: Add extra broth when reheating, as the rice will soak up liquid over time.

    EQUIPMENT YOU MAY NEED    

(All Featured in Amazon's Spring Sale!!)

✔ Instant Pot (or any electric pressure cooker) – The key to quick and easy cooking.
✔ Cutting board & sharp knife – For chopping vegetables and shredding chicken.
✔ Wooden spoon or spatula – For sautéing veggies.
✔ Measuring cups & spoons – To measure broth, rice, and seasonings.
✔ Ladle – For serving the soup.
✔ Tongs (if using raw chicken) – To remove and shred chicken if cooking it in the Instant Pot.
✔ Airtight containers – For leftovers and meal prep storage.

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The Best Instant Pot Chicken & Rice Soup 

serves 8

3 tablespoon canola oil
4 stalks celery, chopped
3 large carrots, chopped
½ cup yellow onion, diced
4-5 cloves garlic, minced
12 cups low sodium chicken broth (I used Better than Bullion)
1 ½ cup long grain white rice, uncooked
3 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked chicken, shredded or diced

Set the pressure cooker to sauté and add the oil.  Allow to heat and then add the carrots, celery, and onion. Sauté 2-3 minutes to develop a little color.  Add the garlic and sauté 30 seconds more.

Turn off the sauté button, then add the chicken broth, rice, parsley, thyme, salt, and pepper.  Lock the lid in place and turn the valve to sealed.  Set to pressure cook on high for 4 minutes.

Allow the pressure to naturally release for 10 minutes, then quickly release remaining pressure. Remove the lid, add the cooked chicken. Taste and season with additional salt and pepper if desired.  Serve.

Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

Warm Up with a Bowl of Rustic Goodness: Sausage, Zucchini, and Parmesan Perfection.

Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

There's nothing like a bowl of Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection to warm you up on a chilly winter day. This soup is surprisingly easy to make and comes together in just 30 minutes, making it a lifesaver for busy weeknights. With simple, wholesome ingredients, it strikes the perfect balance of healthy and hearty. The nutrient-packed zucchini, bell peppers, and tomatoes pair beautifully with the savory richness of Italian sweet sausage. The addition of fresh herbs and a touch of Parmesan brings everything together with a comforting, satisfying flavor that feels like a warm hug in every spoonful. Bonus? It’s kid-friendly and sure to please even picky eaters, making it a fantastic choice for family dinners.

This versatile soup is perfect for a variety of occasions. Serve it as a cozy weeknight meal with some crusty bread, or make a big batch for a casual gathering with friends. Its nourishing ingredients and quick cooking time make it ideal for winter months when you’re craving something that’s both good for you and incredibly satisfying. Whether you're warming up after a day in the snow or need a delicious, comforting meal to share with loved ones, this soup delivers on every level. Give it a try—you’ll find yourself making it again and again all season long!

Enjoy!

What Ingredients do I need?

Produce

• celery
• yellow onion 
• red bell pepper
• zucchini
• plum tomatoes
• garlic cloves
• Fresh basil 
• fresh thyme

Meat

• Italian sweet sausage

Pantry

• extra-virgin olive oil
• red pepper flakes
• ¼ cup tomato paste
• low-sodium chicken broth

Dairy

• Parmesan cheese

Substitutions and Variations

Substitutions

• Italian Sweet Sausage: Substitute with turkey sausage, chicken sausage, or plant-based sausage for a lighter or vegetarian option.

• Vegetarian Option: Omit the sausage entirely and add a can of cannellini beans, chickpeas, or lentils for plant-based protein.

• Zucchini: Use yellow squash, eggplant, or even diced sweet potatoes for a slightly different flavor and texture.

• Bell Pepper: Replace with green, yellow, or orange bell peppers, or use diced carrots for a sweeter alternative.

• Plum Tomatoes: Substitute with canned diced tomatoes (14 oz) for convenience.

Variations

• Spicy Italian Twist:  Use spicy Italian sausage instead of sweet sausage for a bolder flavor.  Add a teaspoon of smoked paprika or extra red pepper flakes for more heat.

• Rustic Bean & Sausage Soup:  Add a can of cannellini beans, kidney beans, or chickpeas for extra heartiness.  This variation is perfect for adding protein and fiber.

• Vegetarian Garden Soup:  Skip the sausage and add more veggies like carrots, leeks, or spinach.  Toss in a handful of quinoa or barley for added texture.

Kitchen Tips and Notes

• Prep Ingredients First: Chop all vegetables and measure out ingredients before starting to cook for a smooth and stress-free process.

• Brown the Sausage Well: Cooking the sausage until nicely browned adds a rich, savory flavor to the soup base.

• Deglaze the Pan: When adding the tomato paste and broth, scrape up the browned bits from the bottom of the pot for added depth.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop even more after sitting overnight!

• Freezing: This soup freezes well. Cool completely before transferring to freezer-safe containers. Reheat gently on the stove or in the microwave.

     Equipment and Items You May Need     

• Dutch Oven: For browning the sausage and cooking the soup.
• Wooden Spoon or Spatula: To stir and scrape up any browned bits during cooking.
• Chef’s Knife: For chopping vegetables, sausage, and herbs.
• Cutting Board: A sturdy surface for prepping all your ingredients.
• Measuring Cups and Spoons: For accurately measuring broth, tomato paste, and seasonings.
• Ladle: For serving the soup into bowls.
• Bowls: Deep bowls work best for hearty soups like this one.

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Hearty Sausage & Zucchini Soup with Fresh Herbs and Parmesan Perfection

serve 8

1 tablespoon extra-virgin olive oil
1 pound Italian sweet sausage, removed from casings
1 cup diced celery (2-3 stalks)
1 large yellow onion, chopped
2 cups red bell pepper, diced (about one large pepper)
2 garlic cloves, minced
A pinch red pepper flakes
¼ cup tomato paste
2 pounds zucchini cut into bite-sized pieces (3-4 medium zucchini)
5 fresh plum tomatoes, diced
½ teaspoon freshly ground black pepper
2 (32 oz quarts) low-sodium chicken broth 
1 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
1 fresh thyme sprig
1 tablespoon Parmesan cheese for garnish, optional


In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Add onion, celery, and bell pepper and sauté for 4 minutes.

Move the meat and vegetables to the sides and lower the heat to medium Add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.

Add tomatoes, zucchini, pepper, chicken broth, and Parmesan cheese along with fresh basil and fresh thyme and stir well to combine.  Bring the soup to a boil then reduce the heat to low and simmer  covered until the vegetables are tender – about 10 to 15 minutes.

Remove the soup from heat and serve immediately with more fresh basil and Parmesan cheese on top.