Healthy Kung Pao Chicken
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
492 kcal
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Course
Main Course
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Cuisine
Chinese
Healthy Kung Pao Chicken
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This authentic Kung Pao Chicken recipe is made healthier so you can now enjoy your favorite Chinese takeout right at home.
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Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1-inch cubes
- 1 Tbsp vegetable oil
- 1 white onion Diced
- 1 lb asparagus ends trimmed and cut into 2-inch pieces
- 2 Tbsp chopped roasted peanuts roughly chopped
- 1 Tbsp green onions thinly sliced
- 2 red bell peppers Diced
For the Sauce
- 2 Tsp cornstarch divided
- 1/4 Cup low sodium soy sauce
- 1/4 Cup sesame oil
- 3 Tbsp water
- 3 Tbsp rice vinegar
- 3 Tbsp honey
- 2-3 garlic cloves Minced
- 1 Tbsp minced ginger
- 1 Tsp chili flakes
- OPTIONAL: cooked brown rice, cauliflower rice
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Instructions
- Start by making the sauce. Add all ingredients into a small bowl, and whisk well to combine.
- Add diced chicken to a shallow dish and pour half of the sauce over. Allow it to marinate for at least 15 min.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add in the chicken in a single layer.
- Let it cook for about 2-3 minutes, or until starts to brown, then stir and cook for an additional 1-2 minutes, or until almost cooked through.
- Stir in the chopped veggies, and stir fry for 2-3 minutes more.
- Pour over the remaining sauce and simmer, stirring frequently for a couple of minutes more.
- Take the wok off the heat, and sprinkle with peanuts and green onions.
- Serve over cooked brown rice or cauliflower rice and enjoy!
Notes
- Make Ahead: You can prepare the Kung Pao sauce in advance by combining all the ingredients, whisking them thoroughly, and storing the sauce in an airtight container. Refrigerate for up to 2-3 days, giving it a good stir before use.
- Storing: Leftover Kung Pao Chicken can be stored in an airtight container in the refrigerator for 3-4 days. For extended storage, freeze in a labeled, freezer-safe container. For a better texture upon reheating, consider separating the rice from the stir-fry.
- Reheating: When reheating on the stovetop, use a non-stick pan over medium heat with a splash of water or broth to prevent sticking. Stir occasionally until thoroughly warmed. Alternatively, microwave leftovers in a covered, microwave-safe dish in 30-second intervals, stirring between each interval.
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
28g
(9%)
Protein
42g
(84%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Cholesterol
109mg
(36%)
Sodium
766mg
(32%)
Potassium
1101mg
(31%)
Fiber
5g
(20%)
Sugar
19g
(38%)
Vitamin A
2935IU
(59%)
Vitamin C
87.1mg
(97%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 28g | 9% |
| Protein | 42g | 84% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 109mg | 36% |
| Sodium | 766mg | 32% |
| Potassium | 1101mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 2935IU | 59% |
| Vitamin C | 87.1mg | 97% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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