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👇     

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Fresh, vibrant, and Mediterranean-inspired, this roasted vegetable couscous with lemon-tahini dressing is perfect for healthy, easy spring dinners — hot or cold!

Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing – A Fresh Mediterranean Side Dish

Over the past few years, we’ve been trying to bring more Mediterranean flavors into our kitchen — bright, wholesome dishes that feel both nourishing and satisfying. It’s been such a fun and delicious shift, and this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing has quickly become a new favorite on our table.

This colorful roasted vegetable couscous dish is everything I love about Mediterranean cooking: simple ingredients, bold flavor, and that perfect balance of freshness and heartiness. Roasted zucchini, summer squash, and sweet bell peppers bring a rich, caramelized flavor, while the fluffy pearl couscous soaks up every drop of the creamy lemon-tahini dressing. For those on a Mediterranean diet — this dish is packed with vibrant vegetables, healthy fats, and bright, natural flavors that make every bite both nourishing and satisfying.

The first time I made this, I served it warm alongside some pan-seared Mediterranean pork chops, and honestly, it was magic. The couscous held its own next to the juicy, Greek spiced pork, adding a lively, slightly tangy contrast that made every bite pop. Plus, the versatility of this dish makes it a perfect fit for easy spring dinners — serve it hot right off the stove, or chill it for a refreshing side that’s just as delicious the next day.

I love that this healthy Mediterranean recipe brings color and excitement to the plate without feeling heavy. Mediterranean cooking really has a way of making “healthy” feel like a true celebration, not a sacrifice.  Whether you're looking for a flavorful hot side dish for tonight’s dinner, or a make-ahead salad to brighten up your week, this roasted vegetable couscous delivers. It’s bright, beautiful, and filled with the simple joys of the season — exactly the kind of food we’re craving right now.

Enjoy!

What Ingredients do I need?

Produce:

• Zucchini
• Yellow summer squash
• Red bell pepper
• Orange bell pepper
• Garlic
• Fresh parsley
• Lemon

Grains:

• Pearl couscous (aka Israeli couscous)

Canned & Jarred:

• Tahini

Spices:

• Kosher salt
• Black pepper

Oils & Vinegars:

• Olive oil

Substitutions and Variations

Substitutions

One of the best things about this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing is how easy it is to customize! Here are a few simple swaps you can make:

• Vegetables:  Use whatever you have on hand! Eggplant, cherry tomatoes, broccoli, or even asparagus would roast up beautifully. Just aim for a similar quantity of vegetables.

• Couscous:  If you don’t have pearl couscous, regular couscous, quinoa, or even orzo pasta would work nicely here. Just adjust the cooking time according to package directions.

• Tahini:  No tahini? No problem. You can swap it for a little Greek yogurt or a spoonful of hummus for a creamy, tangy dressing with a slightly different flavor.

• Parsley:  Feel free to substitute with fresh basil, cilantro, or mint if you prefer a different herb flavor.

• Olive Oil:  Avocado oil or another mild-flavored oil can easily step in if you’re out of olive oil.

Variations

Want to make this Vibrant Roasted Vegetable Couscous with Lemon-Tahini Dressing your own? Here are a few easy ways to mix it up:

• Spicy Kick:  Add a pinch of crushed red pepper flakes to the dressing or sprinkle roasted vegetables with a little smoked paprika for a bold, smoky heat.

• Extra Greens:  Toss in a handful of baby spinach, arugula, or chopped kale right before serving for a boost of fresh greens.

• Nutty Crunch:  Top with toasted pine nuts, almonds, or pistachios for a little extra texture and richness.

• Cheesy Touch:  Sprinkle crumbled feta or goat cheese on top for a creamy, tangy finish that pairs beautifully with the roasted veggies.

Kitchen Tips and Notes

• Cut Evenly for Even Roasting:  Try to dice your vegetables into similar-sized pieces so they roast evenly. This helps prevent some pieces from getting too soft while others stay undercooked.

• Don’t Crowd the Pan:  Give the veggies room to breathe on the baking sheet. Overcrowding causes them to steam instead of roast, and you’ll miss out on those beautiful browned edges!

• Leftover Love:  This dish makes excellent leftovers! You can repurpose it into a grain bowl with greens, or scoop it into pita bread with extra protein for a quick lunch.

See recipe at the bottom👇

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Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist

All the burger joy—none of the bun drama.

Guilt-Free Cheeseburger Bowls – Classic Comfort with a Fresh Twist 

Some nights, you just need a cheeseburger—but not necessarily the heaviness that comes with it. That’s where these Guilt-Free Cheeseburger Bowls come in. They’ve become one of my favorite go-to dinners when I’m craving something hearty, nostalgic, and full of flavor, but still want to keep things light and fresh. Think seasoned lean ground beef, crisp romaine, juicy cherry tomatoes, crunchy baby pickles, sharp cheddar, and just the right hit of red onion. And let’s not forget the special sauce—tangy, creamy, and completely addictive. It’s everything you love about a cheeseburger, all layered up in one satisfying bowl.

All the burger joy—none of the bun drama. That’s the motto around here when these bowls hit the table. They're super quick to throw together (especially on busy weeknights) and easy to make your own. I’ve tried them with turkey, added avocado, even swapped the cheddar for pepper jack when I wanted a little kick. No matter how you build it, this bowl delivers big comfort with a fresh twist—and honestly, it just might become your new favorite way to do burger night.

Enjoy!

What Ingredients do I need?

Before you dive into making these delicious Guilt-Free Cheeseburger Bowls, here's a handy shopping list to get you started. I've organized everything by category to make your grocery run a breeze:

Produce

• Yellow onion
• Romaine lettuce
• Cherry tomatoes
• Baby dill pickles
• Red onion (for topping)

Meat

• Lean ground beef

Dairy

• Shredded cheddar cheese

Pantry Staples

• Canola oil
• Ketchup
• Mayo
• Mustard
• Worcestershire sauce
• Salt

Substitutions and Variations

One of the best things about this Guilt-Free Cheeseburger Bowl recipe is how flexible it is. If you're missing an ingredient or want to make a swap to suit your tastes, no worries! Here are a few simple substitutions you can try:

Substitutions

• Meat:  Try ground turkey or chicken – For a leaner option or Plant-based ground "beef" – If you're going for a vegetarian or vegan version.

• Cheese:  Pepper jack – For a little extra spice.  Mozzarella – For a milder, gooey texture.  Dairy-free cheese – If you’re following a dairy-free diet.

• Sauce:  Greek yogurt – In place of mayo for a creamier, tangier sauce.  BBQ sauce – Swap out ketchup and mustard for a smoky, sweet flavor.  Hot sauce – Add a kick to the sauce if you like things spicy!

• Veggies:  Spinach or mixed greens – If you're out of romaine or want a different leafy base.  Cucumbers – For an extra crunch instead of pickles.  Avocado – Adds creaminess and healthy fats for an extra satisfying touch.

Variations

While this Guilt-Free Cheeseburger Bowl is already packed with flavor, there are plenty of ways to change it up and make it your own. Here are a few variations to try depending on your mood or what’s in your pantry:

• Tex-Mex Cheeseburger Bowl:  Swap the romaine lettuce for shredded iceberg for extra crunch. Add black beans, corn, and a dollop of sour cream for a Tex-Mex twist. Top with a sprinkle of jalapeños or guacamole for added flavor.

• BBQ Cheeseburger Bowl:  Replace the special sauce with your favorite BBQ sauce for a smoky, tangy flavor. Add a handful of crispy fried onions or bacon bits for some extra texture and indulgence. Throw in some grilled corn or a few slices of avocado to round out the bowl.

Kitchen Tips and Notes

• Don’t Overcook the Meat:  It's important to avoid overcooking the ground beef. Overcooking can make it dry and tough, so be sure to cook it until it’s no longer pink, but still juicy. Keep an eye on it and break it up as it cooks, making sure it stays tender and flavorful.

• Season Your Meat Well:  Make sure to season the ground beef with enough salt and pepper as it cooks. The seasoning will bring out the flavor and make your bowls extra tasty. You can also add a pinch of garlic powder or onion powder for a little extra depth of flavor.

• Meal Prep-Friendly:  These bowls are perfect for meal prepping! You can cook the ground beef and sauce in advance, then portion everything into containers. When you're ready to eat, just top with fresh lettuce, veggies, and your special sauce. Keeping the lettuce and sauce separate will ensure everything stays crisp and fresh. It’s a great way to have healthy lunches or dinners ready for the week!

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Guilt-Free Cheeseburger Bowls

serves 4

1 lb lean ground beef

1 Tablespoon canola oil
1 teaspoon salt
1 small yellow onion, small dice
6 cups chopped romaine lettuce
1 pint cherry tomatoes, halved
12 baby dill pickles
1/2 cup shredded cheddar cheese
Thinly sliced red onion (for topping)
1 Tablespoon ketchup
2 Tablespoons mayo
1 1/2 teaspoons mustard
1/2 teaspoon Worcestershire sauce

Heat a large skillet over medium-high heat. Add the canola oil and allow it to heat up. Add the ground beef and salt, then cook for 7-9 minutes, breaking up the meat with a wooden spoon, until no longer pink.

While the beef cooks, divide the romaine lettuce among 4 bowls. Top each with a quarter of the cherry tomatoes, pickles, shredded cheddar, and cooked beef mixture. Add a few red onion slices if using.

In a small bowl, stir together the ketchup, mayo, mustard, and Worcestershire sauce. Drizzle the special sauce over the bowls and serve!

adapted from WW Easy Everyday Cooking