Best Healthier Kung Pao Chicken Recipes

HEALTHY KUNG PAO CHICKEN

Healthy Kung Pao Chicken image

Chicken breast coated with a sweet and tangy sauce and then topped with crunchy roasted peanuts

Provided by Rena

Time 35m

Number Of Ingredients 17

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)
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

Steps:

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!

Nutrition Facts : Calories 492 kcal, Carbohydrate 28 g, Protein 42 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 109 mg, Sodium 766 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving

HEALTHIER KUNG PAO CHICKEN

Healthier Kung Pao Chicken image

This is super easy and healthier than your traditional kung pao chicken dish.

Provided by LucyFitz46

Categories World Cuisine Recipes Asian

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

5 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
2 teaspoons toasted sesame oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 tablespoons water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
4 teaspoons canola oil
4 dried red chile peppers, seeded, broken into small pieces
4 green onions cut into 1-inch pieces
2 cups coarsely chopped bok choy cabbage
2 teaspoons grated fresh gingerroot
¼ cup chopped, unsalted dry-roasted peanuts
1 ⅓ cups hot cooked brown rice

Steps:

Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

Nutrition Facts : Calories 334 calories, Carbohydrate 24 g, Cholesterol 58.5 mg, Fat 14.6 g, Fiber 2.7 g, Protein 26.9 g, SaturatedFat 2.1 g, Sodium 311 mg, Sugar 4.4 g

KUNG PAO CHICKEN RECIPE BY TASTY

Kung Pao Chicken Recipe by Tasty image

Here's what you need: chicken breast, sesame oil, zucchini, red pepper, peanuts, dried chili pods, garlic cloves, green onion, ginger, soy sauce, sugar, rice vinegar, water, cornstarch, soy sauce, sesame oil, cornstarch, rice wine

Provided by Pierce Abernathy

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 lb chicken breast, chopped
1 tablespoon sesame oil
1 zucchini, diced
1 red pepper, diced
30 g peanuts
8 dried chili pods, dried
3 garlic cloves
1 bunch green onion, sliced
2 tablespoons ginger
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon rice vinegar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon rice wine

Steps:

In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
Add peanuts and sauté for another 3 minutes.
Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
Garnish with more green onion and serve with rice.
Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 37 grams, Fat 13 grams, Fiber 10 grams, Protein 40 grams, Sugar 19 grams