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Healthy Kung Pao Chicken

A lighter version of Kung Pao Chicken, this dish features tender chicken strips, crunchy bell peppers, and a tangy-sweet sauce, making it a healthier and delicious option for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced into strips Thighs stay juicier.
  • 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar Brightens the sauce.
  • 1 tbsp cornstarch Helps the chicken get a silky glaze.
  • 2 tbsp hoisin sauce Optional for slightly sweeter notes.
  • 1 tbsp chili garlic sauce or Szechuan chili paste Adjust to taste.
  • 1 tbsp sesame oil For flavor; you can use less if you prefer.
  • 1 tbsp vegetable or avocado oil For stir-frying.
  • 1 medium red bell pepper, diced Adds color and crunch.
  • 1 small green bell pepper, diced For brightness.
  • 1 cup unsalted roasted peanuts (or cashews, if preferred) Toast them lightly for extra aroma.
  • 3 cloves garlic, minced Aromatic punch.
  • 1 inch piece ginger, peeled and minced Fresh zing.
  • 3 green onions, sliced on the diagonal For garnish and oniony freshness.
  • 1/4 cup low-sodium chicken broth or water To loosen sauce.
  • 1 tsp toasted sesame seeds Optional, for finishing.
  • 1 pinch red pepper flakes If you want extra heat.
  • Cooked brown rice or cauliflower rice, for serving Cauliflower rice keeps it lower-carb.

Method
 

Preparation
  1. Pat the chicken dry and toss with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated. Let it sit for 10 minutes while you prep vegetables.
  2. In a small bowl, mix 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp hoisin (if using), 1 tbsp chili garlic sauce, 1/4 cup chicken broth, and a drizzle of sesame oil. Adjust to your taste.
  3. Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Cooking
  1. Add the chicken in a single layer and let it sear for 1 minute, then stir-fry until nearly cooked through (about 3–4 minutes total).
  2. Remove chicken to a plate. Add more oil if pan looks dry.
  3. Add garlic and ginger, stirring for 20–30 seconds until fragrant.
  4. Add bell peppers and stir-fry until bright and tender-crisp, about 2 minutes.
  5. Return the chicken to the wok, pour in the sauce, and stir swiftly to combine. Simmer for 1–2 minutes until shiny and cohesive.
  6. Stir in the roasted peanuts and green onions, reserving some for garnish.
Serving
  1. Transfer a serving dish, sprinkle with toasted sesame seeds and remaining green onions.
  2. Serve immediately over rice or cauliflower rice.

Notes

For a lighter option, serve with cauliflower rice. Leftovers store well but are best enjoyed within the first two days.