Low Sodium Kung Pao Chicken

Dive into the bold and savory flavors of Low Sodium Kung Pao Chicken, a lighter twist on the classic takeout favorite that doesn’t compromise on taste. This recipe swaps traditional high-sodium ingredients for low-sodium soy sauce and broth, making it a heart-healthy option without sacrificing the signature umami punch. Juicy chicken breast is marinated and stir-fried to perfection alongside crisp red bell peppers, zucchini, and aromatic garlic and ginger. Toasty, unsalted peanuts and a subtle hint of honey deliver the perfect balance of crunch and sweetness, while crushed red pepper flakes add a gentle kick of spice. Ready in just 35 minutes, this quick, nutritious dish is perfect for busy weeknights and pairs beautifully with steamed rice or your favorite whole-grain side. Try this flavorful low sodium stir-fry recipe and enjoy a restaurant-quality meal made right at home!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 tablespoons Low sodium soy sauce
• 1 tablespoon Rice vinegar
• 2 teaspoons Cornstarch
• 1 large Red bell pepper
• 1 medium Zucchini
• 3 Garlic cloves
• 1 inch Ginger
• 1 cup Dry roasted, unsalted peanuts
• 4 Green onions
• 1 tablespoon Sesame oil
• 1 teaspoon Crushed red pepper flakes
• 1 tablespoon Honey
• 1 cup Chicken broth, low sodium
• 1 tablespoon White vinegar

Directions

Step 1

Cut the chicken breast into 1-inch cubes and place them in a bowl.

Step 2

In a small bowl, combine low sodium soy sauce, rice vinegar, and cornstarch. Mix well and pour the mixture over the chicken cubes. Marinate in the refrigerator for at least 15 minutes.

Step 3

While the chicken is marinating, prepare the vegetables. Dice the red bell pepper and zucchini into bite-sized pieces. Mince the garlic cloves and grate the ginger.

Step 4

In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the marinated chicken cubes and cook for about 5-6 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add diced red bell pepper, zucchini, minced garlic, and grated ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Step 6

Return the cooked chicken to the skillet. Add the low sodium chicken broth, honey, white vinegar, and crushed red pepper flakes. Stir everything together and let it simmer for 2-3 minutes to combine flavors.

Step 7

Add the unsalted peanuts and sliced green onions. Stir well and cook for another minute.

Step 8

Serve the Low Sodium Kung Pao Chicken hot, optionally with steamed rice or your choice of side.

Nutrition Facts

Serving size	(1335.2g)

Amount per serving	% Daily Value*
Calories	1792.5

Total Fat 88.3g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 6.0g
Cholesterol 385.6mg	0%
Sodium 3511.6mg	0%
Total Carbohydrate 82.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 41.9g
Protein 178.1g	0%

Vitamin D 22.7IU	0%
Calcium 251.0mg	0%
Iron 9.6mg	0%
Potassium 3138.5mg	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: 43.3%

Protein: 38.8%

Carbs: 17.9%