Easy Weeknight Kung Pao Chicken Stir-Fry

A super quick, flavor-loaded stir-fry made with chicken, frozen veggies, soy sauce, fish sauce, a splash of Jugo, and a bottle of Kung Pao sauce. It’s the perfect “I want takeout but I want it now” dinner.

Why You’ll Love It

• Uses simple pantry sauces you already have
• Ready in 20 minutes
• Healthy but still tastes like a restaurant dish
• Kids and adults both love it
• Works with any frozen veggie blend

Ingredients

Protein & Veggies

• 2–3 boneless skinless chicken breasts
• 1 bag (20 oz) Deluxe Stir-Fry Vegetables
  (broccoli, carrots, baby corn, water chestnuts, peppers)

Sauces & Seasonings

• P.F. Chang’s Kung Pao Sauce (½–1 cup)
• Soy sauce (1–2 tbsp, reduced sodium)
• Fish sauce (½–1 tsp)
• Maggi Jugo Seasoning (a few drops)

For Serving

Jasmine rice, cooked (1–2 cups uncooked, depending on servings)

Instructions

1. Prep the Chicken
2. Slice chicken breasts into thin strips. Season lightly with salt and pepper.
3. Heat 1 tablespoon of oil in a large skillet or wok.
4. Add the frozen stir-fry veggies and sauté until bright and slightly tender (about 5–7 minutes).
5. Remove veggies from the pan and set aside.
6. Cook the Chicken
7. Add another tablespoon of oil.
8. Add the sliced chicken and cook until no longer pink and lightly browned.
9. Add the Flavors
10. Pour in soy sauce, a splash of Jugo, and a small splash of fish sauce.
11. Stir to coat the chicken.
12. Add Veggies Back In
13. Stir the cooked veggies into the chicken.
14. Add the Kung Pao Sauce
15. Pour Kung Pao sauce over the mixture (start with ½ cup and add more if you want it saucier).
16. Let everything simmer 2–3 minutes so it thickens and coats the chicken.
17. Spoon over warm jasmine rice and enjoy immediately.

Easy Weeknight Kung Pao Chicken Stir-Fry

A super quick, flavor-loaded stir-fry made with chicken, frozen veggies, soy sauce, fish sauce, a splash of Jugo, and a bottle of Kung Pao sauce. It’s the perfect “I want takeout but I want it now” dinner.

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Ingredients Method Notes

Ingredients

  

• 2 –3 boneless skinless chicken breasts
• 1 bag 20 oz Deluxe Stir-Fry Vegetables
• broccoli, carrots, baby corn, water chestnuts, peppers
• P.F. Chang’s Kung Pao Sauce ½–1 cup
• Soy sauce 1–2 tbsp, reduced sodium
• Fish sauce ½–1 tsp
• Maggi Jugo Seasoning a few drops
• Jasmine rice cooked (1–2 cups uncooked, depending on servings)

Method

 

1. Prep the Chicken
2. Slice chicken breasts into thin strips. Season lightly with salt and pepper.
3. Heat 1 tablespoon oil in a large skillet or wok.
4. Add the frozen stir-fry veggies and sauté until bright and slightly tender (about 5–7 minutes).
5. Remove from pan and set aside.
6. Cook the Chicken
7. Add another tablespoon of oil.
8. Add the sliced chicken and cook until no longer pink and lightly browned.
9. Add the Flavors
10. Pour in: soy sauce, a splash of Jugo and fish sauce
11. Stir to coat the chicken.
12. Add Veggies Back In
13. Stir the cooked veggies into the chicken.
14. Add the Kung Pao Sauce
15. Pour Kung Pao sauce over the mixture (start with ½ cup and add more if you want).
16. Let everything simmer 2–3 minutes so it thickens and coats the chicken.
17. Spoon over warm white rice and enjoy immediately.

Notes

Tips

• Add crushed peanuts or cashews for crunch
• Add red pepper flakes if you want more heat
• Swap chicken for shrimp, steak, or tofu
• Add a drizzle of honey if you want a sweeter glaze

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How to Store

Leftovers keep 3–4 days in the fridge. Reheat in a skillet with a splash of water.