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.
Servings: 4
Equipment
- Bowl
- knife
- skillet
- cutting board
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