Low Fat Kung Pao Chicken

Indulge in the bold flavors of this Low Fat Kung Pao Chicken, a lighter twist on the classic Chinese favorite that doesn't skimp on taste! Featuring tender chunks of marinated, skinless chicken breast paired with crisp red bell peppers, celery, and a touch of fiery dried red chilies, this dish is a perfect balance of savory, sweet, and spicy. A splash of low-sodium soy sauce, a hint of hoisin, and fragrant garlic and ginger bring depth to the wok-fried goodness, while roasted peanuts add a satisfying crunch. Ready in just 35 minutes, this healthy Kung Pao Chicken is ideal for busy weeknights and makes a flavorful, low-calorie meal when served over steamed rice or noodles. Perfect for those seeking a better-for-you takeout alternative without compromising on authentic taste!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound skinless, boneless chicken breast
• 3 tablespoons soy sauce, low sodium
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil
• 2 cloves garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1 red bell pepper, diced
• 2 celery stalks, sliced
• 6 dried red chilies
• 1 quarter cup roasted peanuts, unsalted
• 2 scallions, chopped

Directions

Step 1

Cut the chicken breast into bite-sized cubes and place them in a mixing bowl.

Step 2

In a separate bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, and cornstarch until well combined.

Step 3

Pour the marinade over the chicken cubes, ensuring they are well coated. Allow the chicken to marinate for at least 15 minutes.

Step 4

Heat the teaspoon of vegetable oil in a large non-stick skillet or wok over medium-high heat until hot but not smoking.

Step 5

Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

Step 6

Add the marinated chicken to the skillet in a single layer. Cook for 4–5 minutes, stirring occasionally, until the chicken is browned and cooked through.

Step 7

Add the diced red bell pepper, sliced celery, and dried red chilies to the skillet, and sauté for another 3–4 minutes until the vegetables are tender-crisp.

Step 8

Stir in the remaining tablespoon of soy sauce and continue to cook for 1 minute to blend the flavors.

Step 9

Sprinkle in the roasted peanuts and chopped scallions, stirring to combine.

Step 10

Serve hot over steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1151.2g)

Amount per serving	% Daily Value*
Calories	2003.0

Total Fat 98.9g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 3.1g
Cholesterol 386.0mg	0%
Sodium 2305.8mg	0%
Total Carbohydrate 100.6g	0%
Dietary Fiber 35.7g	0%
Total Sugars 24.9g
Protein 195.6g	0%

Vitamin D 4.5IU	0%
Calcium 382.0mg	0%
Iron 20.4mg	0%
Potassium 4439.2mg	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: 42.9%

Protein: 37.7%

Carbs: 19.4%