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side shot of a white bowl with kung pao chicken served over rice
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5 from 3 votes

Healthy Kung Pao Chicken

This authentic Kung Pao Chicken recipe is made healthier so you can now enjoy your favorite Chinese takeout right at home.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese
Diet: Low Lactose
Servings: 4
Author: Rena

Equipment

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

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

Calories: 492kcal | Carbohydrates: 28g | Protein: 42g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 766mg | Potassium: 1101mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2935IU | Vitamin C: 87.1mg | Calcium: 57mg | Iron: 4mg