Description
Healthy Kung Pao Chicken is a vibrant and nutritious dish that brings the delightful flavors of Chinese cuisine to your home kitchen without the guilt. Packed with tender chicken, colorful vegetables, and a crunchy peanut topping, this recipe is perfect for weeknight dinners or impressing guests. In just a short time, you can enjoy a wholesome meal that’s both satisfying and delicious.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 680g), diced
- 3 cloves fresh garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini (about 200g), sliced thinly
- ½ cup roasted unsalted peanuts (75g)
- 2 tablespoons chili paste (adjust to taste)
- ¼ cup low-sodium soy sauce (60ml)
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil (30ml)
- 3 green onions, chopped for garnish
- ½ cup low-sodium chicken broth (120ml)
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar
Instructions
- Chop chicken into bite-sized pieces for even cooking.
- In a bowl, whisk together soy sauce, chicken broth, brown sugar, rice vinegar, cornstarch, and chili paste until smooth.
- Heat oil in a large pan over medium-high heat; add chicken and cook until golden brown (5–6 minutes).
- Add minced garlic, bell peppers, and zucchini; sauté for about 3–4 minutes until slightly softened.
- Pour in the prepared sauce mixture; stir continuously until thickened (2–3 minutes).
- Fold in roasted peanuts before serving hot over rice or noodles; garnish with green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg