Sheet Pan Kung Pao Chicken is the perfect easy one pan baked meal with all the flavors of the popular Chinese restaurant takeout dish. Best of all, it’s perfect for busy weeknights and simple to customize with paleo friendly options.
Sheet Pan meals are still ruling at our house. They are just too darn convenient since you don’t have to stir or keep an eye on things like you do on the stove top. Plus if you cover your pan with some parchment paper or foil, it makes cleanup a breeze.
This Sheet Pan Kung Pao Chicken is another fun twist on a popular restaurant takeout dish. I made it the same day I made this Cashew Chicken Sheet Pan and couldn’t wait to share it here.
There’s very little active time so it’s a perfect meal to make on a busy weeknight.
And in case you are following a gluten free or paleo friendly diet, I’ve listed out some substitutes you can use instead:
- gluten free tamari (this is the one I use) or coconut aminos for a paleo version
- hoisin sauce – use a gluten free sauce or you are totally free to make your own paleo-friendly version.
- honey (use raw for paleo)
- garlic and ginger
prep this sheet pan kung pao chicken ahead of time:
One of the best parts about this dish is how quickly it all comes together…especially if you have everything prepped ahead of time or even the night before.
- Cut the chicken into chunks and place into a zip-top freezer bag in the fridge the night before
- Chop the veggies and place in zip-top bags or resealable containers in the fridge the night before
- Combine all the ingredients for the sauce and store in a small glass resealable container in the fridge the night before
- If you plan on serving this with zoodles (paleo), quinoa or steamed rice – those can be made ahead of time and stored in the fridge.
- A great Sunday meal prep recipe and leftovers work great for school lunchboxes or work lunch bowls – I use this lunch container
More sheet pan takeout favorites: