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Healthier Kung Pao Chicken

A nutritious take on the classic Kung Pao Chicken, this recipe reduces calories and fat while keeping the bold flavors and satisfying crunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Marinade and Chicken
  • 1 lb chicken breast, diced
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
Cooking Ingredients
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 cup peanuts adjust according to preference for crunch
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
Serving
  • Cooked rice for serving

Method
 

Preparation
  1. In a bowl, combine chicken, soy sauce, rice vinegar, hoisin sauce, and cornstarch. Let it marinate for 15 minutes.
Cooking
  1. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned.
  2. Add red and green bell peppers, garlic, and ginger to the skillet and stir-fry for 3-4 minutes.
  3. Stir in peanuts and green onions. Cook for an additional 2 minutes.
  4. Drizzle with sesame oil, and season with salt and pepper.
  5. Serve over cooked rice.

Notes

Serve this dish hot over cooked rice. You can add extra green onions or sesame seeds for presentation. Pair it with steamed vegetables for a complete meal. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.