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healthy kung pao chicken

Healthy Kung Pao Chicken

Chicken breast coated with a sweet and tangy sauce and then topped with crunchy roasted peanuts
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 492kcal
Author Rena


  • 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


  • 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!


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