Low Fat Chicken Pao

Savor the bold and vibrant flavors of Low Fat Chicken Pao, a lighter twist on a classic stir-fry dish that doesn't skimp on taste! This recipe features tender slices of marinated chicken breast infused with a tantalizing blend of low-sodium soy sauce, honey, fresh ginger, and garlic. Paired with a colorful medley of sautéed bell peppers, carrots, and crunchy green onions, every bite is packed with wholesome goodness. A quick and easy cornstarch-thickened glaze ties it all together, while roasted peanuts and a hint of crushed red pepper flakes add the perfect crunch and gentle heat. Ready in just 35 minutes, this healthy, protein-packed meal is perfect for weeknight dinners and can be served as-is or with a side of steamed rice for added comfort. Healthy, delicious, and satisfying, this Low Fat Chicken Pao will become your new go-to for light yet flavorful cooking!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 2 tablespoons Olive oil
• 3 tablespoons Low sodium soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Honey
• 1 tablespoon, minced Fresh ginger
• 2 cloves, minced Garlic
• 2 medium, chopped Bell peppers
• 2 medium, sliced Carrots
• 3 stalks, sliced Green onions
• 2 teaspoons Cornstarch
• 0.25 cup Water
• 0.25 cup Roasted peanuts
• 0.25 teaspoon Crushed red pepper flakes
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Slice the chicken breast into thin strips ensuring they are evenly cut for uniform cooking.

Step 2

In a large bowl, mix together soy sauce, rice vinegar, honey, minced ginger, and minced garlic. Add the chicken strips into the marinade and let it sit for at least 10 minutes, allowing all the flavors to infuse.

Step 3

While the chicken is marinating, chop the bell peppers, slice the carrots, and slice the green onions, setting them aside for later use.

Step 4

Heat a large non-stick skillet or wok over medium heat and add 1 tablespoon of olive oil. Add the chopped bell peppers and sliced carrots, and sauté for 5 minutes until they start to soften.

Step 5

Using the same skillet, push the vegetables to the side, increase the heat to medium-high, and add the remaining tablespoon of olive oil.

Step 6

Drain the chicken, reserving the marinade, and add the chicken pieces to the skillet. Cook for about 5 minutes on each side until the chicken is fully cooked and browned. Remove chicken from skillet and set aside.

Step 7

In a small bowl, combine cornstarch and water, stirring until smooth. Pour the reserved marinade into the skillet, bringing it to a simmer. Add the cornstarch mixture, stirring until the sauce thickens.

Step 8

Return the chicken to the skillet, stirring to coat with the sauce. Add the sautéed vegetables, stirring until everything is well-mixed and heated through.

Step 9

Mix in the sliced green onions, roasted peanuts, and crushed red pepper flakes. Season with salt and black pepper to taste. Let everything warm through for another 2 minutes.

Step 10

Serve the Low Fat Chicken Pao hot, garnished with additional roasted peanuts or green onions if desired.

Nutrition Facts

Serving size	(1219.5g)

Amount per serving	% Daily Value*
Calories	1436.8

Total Fat 65.7g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 10.9g
Cholesterol 430mg	0%
Sodium 4735.1mg	0%
Total Carbohydrate 61.7g	0%
Dietary Fiber 13.2g	0%
Total Sugars 34.5g
Protein 159.3g	0%

Vitamin D 0IU	0%
Calcium 217.4mg	0%
Iron 6.0mg	0%
Potassium 2996.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 43.2%

Carbs: 16.7%