Healthy Kung Pao Chicken – Slender Kitchen


This Healthy Kung Pao Chicken recipe is a lighter take on the classic Chinese dish, offering tender chicken, crunchy peanuts, and bold flavors in a quick, easy, and healthier meal.

303 CAL 11g CARBS 11g FAT 36g PROTEIN 4

Healthy Kung Pao Chicken is a flavor-packed dish that’s perfect for busy weeknights or whenever you’re craving takeout without the guilt. With tender chicken, crunchy peanuts, and a savory-sweet-spicy sauce, it’s a recipe you’ll want to keep on repeat.

This version of Kung Pao Chicken is lightened up but still delivers all the bold flavors you love from the classic dish. The combination of soy sauce, vinegar, and just the right amount of heat creates an irresistible sauce that coats the chicken and veggies beautifully.

If you’re a fan of takeout-inspired meals but prefer healthier options, this recipe is a must-try. Plus, it’s incredibly versatile—swap in your favorite protein or veggies to make it your own!

Chinese takeout lovers will also want to try this Healthy Orange Chicken and Healthy Beef and Broccoli.

What is Kung Pao Chicken?

Kung Pao Chicken is a popular Chinese stir-fry dish originating from the Sichuan province. Known for its bold flavors, the dish combines tender chicken, crunchy peanuts, and vegetables in a savory, sweet, and spicy sauce.

Traditionally, Sichuan peppercorns add a signature numbing heat, but this lighter version uses ingredients that are easier to find while keeping the dish delicious.

Ingredients for Healthy Kung Pao Chicken arranged neatly, including raw chicken breast, diced red bell peppers, sliced celery, chopped green onions, crushed peanuts, minced ginger, soy sauce, and various sauces in small bowls.

Ingredients and Substitutions

Here’s what you need to make Healthy Kung Pao Chicken:

  • Chicken breast: A lean protein that cooks quickly and soaks up the sauce. Substitute with chicken thighs, tofu, or shrimp for variety.
  • Vegetables: Bell peppers and zucchini bring color and crunch. Broccoli, snap peas, or carrots are great alternatives.
  • Soy sauce (or tamari): Provides a salty, umami-rich base. Use tamari for a gluten-free option.
  • Rice vinegar: Adds a tangy kick to balance the sweetness. Substitute with apple cider vinegar or lime juice if needed.
  • Honey: A natural sweetener that balances the savory flavors. Swap with maple syrup or agave for a vegan option.
  • Dried red chilies: Add heat to the dish. Adjust the number based on your spice tolerance or use chili flakes.
  • Peanuts: For crunch and flavor. Substitute with cashews or leave out for a nut-free version.
  • Cornstarch: Helps thicken the sauce. Arrowroot powder works as an alternative.
  • Garlic and ginger: Key aromatics for building flavor. Fresh is best, but powdered versions work in a pinch.

How to Make Healthy Kung Pao Chicken

  1. Prep the Chicken: Toss chicken pieces with cornstarch, salt, and pepper. This helps lock in moisture and create a crispy coating when stir-fried.
  2. Stir-Fry: Cook the chicken in a hot skillet until golden brown. Remove and set aside.
  3. Sauté Vegetables: Add your bell peppers, zucchini, or chosen veggies to the pan. Stir-fry until tender-crisp.
  4. Toast Chilies: Quickly toast the dried red chilies to release their flavor.
  5. Make the Sauce: Combine soy sauce, honey, rice vinegar, and a cornstarch slurry. Pour it into the skillet and let it thicken.
  6. Combine Everything: Add the chicken back to the skillet, toss with the sauce, and sprinkle with peanuts.

Pro Tips

  • For extra crispiness: Sear the chicken in batches to avoid overcrowding the pan.
  • Customize the spice: Adjust the number of chilies or add chili garlic sauce for more heat.
  • Serve immediately: This dish is best enjoyed fresh, as the veggies will retain their crunch.

How to Serve Kung Pao Chicken

Healthy Kung Pao Chicken pairs perfectly with:

  • Steamed rice: Classic white or brown rice soaks up the flavorful sauce.
  • Cauliflower rice: A low-carb alternative that keeps the meal light.
  • Noodles: Toss with rice or egg noodles for a hearty, saucy dish or make some healthy chow mein.
  • Zucchini noodles: For a healthy, veggie-packed option.

A bowl of Healthy Kung Pao Chicken featuring tender chicken pieces, red bell peppers, celery, and green onions, garnished with crushed peanuts. Fresh green onions and small dishes of sliced scallions are placed beside it.

Toppings and Add-Ons

Make your dish pop with these extras:

  • Green onions
  • Sesame seeds
  • Chili flakes
  • Crushed peanuts

Variations

  • Vegetarian: Replace chicken with tofu or tempeh, like in this Kung Pao Tofu.
  • Low-carb: Skip the honey and serve over cauliflower rice like this low carb version.
  • Extra heat: Add more dried chilies or a drizzle of chili oil.
  • Kid-friendly: Reduce or omit the chilies for a milder version.
  • Change up the protein: Try making Kung Pao Shrimp, salmon, pork, or even ground meat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. This dish does not freeze well due to the fresh vegetables.

Frequently Asked Questions

Here’s what people ask about this recipe!

Yes! You can substitute the chicken with firm tofu, tempeh, or even cauliflower for a plant-based option. Use a vegetarian oyster sauce or skip it entirely if necessary.

 

To make this recipe gluten-free, use tamari or a gluten-free soy sauce and ensure the oyster sauce you use is also gluten-free. Always check the labels of your sauces.

 

This dish has a moderate level of spiciness due to the dried red chilies. If you prefer less heat, reduce the number of chilies or remove the seeds. For a spicier version, add chili flakes or a splash of sriracha.

 

Yes, you can prepare the sauce and chop the vegetables ahead of time. Cooked Kung Pao Chicken can be stored in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop or microwave before serving.

 

Yes, pre-cooked chicken can be used. Simply toss the cooked chicken in the sauce and cook just long enough to warm through and coat evenly.

 



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