Description
A lighter, healthier take on the classic Kung Pao Chicken, ready in just 25 minutes. This recipe features tender cubed chicken breast tossed in a flavorful sauce with crunchy peanuts and crisp bell peppers, delivering bold Chinese flavors with fewer calories and lower sodium.
Ingredients
Protein and Coating
- 2 chicken breasts, cubed
- 1 tbsp cornstarch
Sauce and Flavorings
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
Vegetables and Garnish
- 1/2 cup bell peppers, chopped
- 2 green onions, sliced
- 1/4 cup peanuts
Cooking Oil
- 1 tbsp oil (vegetable or canola)
Instructions
- Prepare the Chicken: Toss the cubed chicken breasts with cornstarch in a bowl until evenly coated. This helps create a light crust and thickens the sauce slightly during cooking.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-7 minutes.
- Sauté Aromatics: Add minced garlic and grated ginger to the skillet. Sauté briefly for about 30 seconds to release their fragrant flavors without burning.
- Add Sauce Ingredients: Stir in low sodium soy sauce, rice vinegar, hoisin sauce, and sesame oil. Mix well to coat the chicken evenly with the flavorful sauce.
- Cook Vegetables: Add the chopped bell peppers to the skillet and cook for 2–3 minutes until they are tender-crisp, maintaining their bright color and crunch.
- Finish with Peanuts and Green Onions: Toss in the peanuts and sliced green onions. Stir to combine and heat through for about 1 minute.
- Serve Hot: Remove from heat and serve immediately. This dish pairs wonderfully with steamed brown rice or quinoa for a healthier meal.
Notes
- For a spicy kick, add crushed red chili flakes or fresh chopped chilies when sautéing garlic and ginger.
- Serve with brown rice or cauliflower rice for a nutritious accompaniment.
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- Use low sodium soy sauce to keep sodium levels in check.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stirfry
- Cuisine: Chinese
