Healthy Kung Pao Chicken Recipe
This Healthy Kung Pao Chicken Recipe delivers all the bold, addictive flavors of the takeout classic but with a lighter, nutritious twist. Made with lean chicken, fresh veggies, and a balanced sweet-spicy sauce, it’s an easy, wholesome meal ready in under 30 minutes.
Ingredients
- For the Chicken:
- - 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- - 1 tbsp cornstarch
- - 1 tbsp low-sodium soy sauce
- - 1 tsp sesame oil
- For the Stir-Fry:
- - 1 tbsp avocado oil or any high-heat oil
- - 1 red bell pepper diced
- - 1 zucchini chopped
- - 4 dried red chilies adjust for spice preference
- - 1 tsp Sichuan peppercorns or white pepper for milder heat
- - 1/4 cup unsalted roasted peanuts
- For the Sauce:
- - 2 tbsp low-sodium soy sauce
- - 1 tbsp rice vinegar
- - 1 tbsp honey or maple syrup
- - 1/2 tsp fresh ginger grated
- - 2 garlic cloves minced
- - 1 tsp cornstarch + 2 tbsp water for thickening
Instructions
- Marinate the Chicken – Toss the chicken with soy sauce, sesame oil, and cornstarch. Let sit for at least 10 minutes.
- Prepare the Sauce – Whisk together soy sauce, rice vinegar, honey, ginger, garlic, and cornstarch slurry in a small bowl.
- Stir-Fry the Vegetables – Heat avocado oil in a large pan over medium-high heat. Add dried chilies and Sichuan peppercorns. Sauté for 30 seconds. Add bell peppers and zucchini, stir-frying for 3 minutes.
- Cook the Chicken – Push the veggies to the side and add the marinated chicken. Sear for 4-5 minutes until golden brown and cooked through.
- Add the Sauce – Pour in the sauce and mix well. Let cook for another 2-3 minutes until the sauce thickens and coats everything evenly.
- Finish and Serve – Stir in the roasted peanuts, then serve over steamed rice, quinoa, or cauliflower rice. Garnish with green onions if desired.
Notes
- Spice Level: Adjust the heat by adding more or fewer dried chilies. Remove seeds for less spice.
- Protein Swap: Can substitute chicken with shrimp, tofu, or even mushrooms for a vegetarian version.
- Storage: Leftovers can be stored in an airtight container for up to 4 days. Reheat gently on the stovetop.
- Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.
- Protein Swap: Can substitute chicken with shrimp, tofu, or even mushrooms for a vegetarian version.
- Storage: Leftovers can be stored in an airtight container for up to 4 days. Reheat gently on the stovetop.
- Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.