Best 2 Healthier Kung Pao Chicken Recipes

Feast your taste buds on a healthier version of the classic Chinese dish, Kung Pao Chicken. This recipe uses lean chicken breast, a variety of colorful vegetables, and a homemade sauce that's bursting with flavor. It also features three other enticing recipes: Kung Pao Tofu, a plant-based alternative that's just as satisfying; Kung Pao Shrimp, a seafood twist on the traditional dish; and Kung Pao Brussels Sprouts, a unique and delicious way to enjoy this cruciferous veggie. Get ready to tantalize your palate with these healthier Kung Pao creations!

Here are our top 2 tried and tested 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

Categories Main Course

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

Tips:

To save time, use store-bought kung pao sauce. Look for a brand that is low in sodium and sugar.
If you have time, making your own kung pao sauce is easy and delicious. There are many recipes available online.
Use chicken thighs instead of chicken breasts for a more flavorful and tender dish.
If you don't have Shaoxing wine, you can substitute dry sherry or white wine.
Be sure to toast the peanuts before adding them to the dish. This will bring out their flavor.
Garnish the dish with fresh cilantro or scallions before serving.

Conclusion:

This healthier kung pao chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is a great way to get your daily dose of vegetables. Serve it over rice or noodles, and enjoy!