Description

A lighter twist on a takeout favorite, this Healthy Kung Pao Chicken is packed with tender chicken, colorful vegetables, and a spicy-sweet sauce all made in one pan and ready in under 30 minutes.

Ingredients

1 lb boneless, skinless chicken breast, diced

1 tbsp olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 tbsp grated ginger

¼ cup roasted peanuts

3 green onions, sliced

Kung Pao Sauce:

3 tbsp low-sodium soy sauce

1 tbsp rice vinegar

1 tbsp hoisin sauce

2 tsp honey or maple syrup

1 tsp sesame oil

½ tsp red pepper flakes

1 tbsp cornstarch mixed with 2 tbsp water

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Instructions

Heat oil in a large skillet. Cook chicken until golden, about 5 minutes. Remove and set aside.
Sauté garlic and ginger until fragrant. Add bell peppers and cook for 2–3 minutes.
Whisk together all sauce ingredients and pour into the pan.
Return chicken to skillet, toss to coat, and simmer until sauce thickens.
Stir in peanuts and green onions.
Serve over brown rice or cauliflower rice.

Notes

Swap chicken for tofu or ground chicken for variation. Adjust spice level with more or less red pepper flakes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 9
Sodium: 720
Fat: 14
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 16
Fiber: 3
Protein: 30
Cholesterol: 70