Low Sodium Panda Express Kung Pao Chicken

Satisfy your takeout cravings with this flavorful and healthier twist on a classic: Low Sodium Panda Express Kung Pao Chicken. Packed with tender bites of marinated chicken, vibrant red bell pepper, zucchini, and roasted peanuts, this dish boasts all the signature flavors of the original but with significantly less sodium. The savory sauce, made from low-sodium soy sauce, hoisin, and a hint of sesame oil, strikes the perfect balance of sweet, spicy, and umami, while aromatic garlic and ginger elevate the dish. Ready in just 40 minutes, this easy weeknight dinner is perfect for those seeking a delicious, low-sodium alternative to their favorite Chinese takeout. Pair it with steamed rice or your go-to healthy side for a wholesome, restaurant-inspired meal at home. Keywords: low-sodium, kung pao chicken, Chinese takeout, healthy dinner, Panda Express copycat recipe.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless skinless chicken breasts
• 3 tablespoons low sodium soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons rice vinegar
• 0.5 cup chicken broth, low sodium
• 1.5 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 0.5 teaspoon red pepper flakes
• 2 cloves garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 4 stalks green onions, sliced
• 0.5 cup unsalted roasted peanuts
• 2 tablespoons vegetable oil

Directions

Step 1

Cut the chicken breasts into bite-sized cubes and set aside.

Step 2

In a bowl, mix together the low sodium soy sauce, cornstarch, and rice vinegar. Add the chicken to this marinade and let it sit for 15 minutes.

Step 3

In another bowl, combine the chicken broth, hoisin sauce, sesame oil, sugar, and red pepper flakes. Set aside.

Step 4

Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Step 5

Add diced red bell pepper and zucchini to the skillet, cooking for around 4-5 minutes until they are just tender. Remove the vegetables from the skillet and set aside.

Step 6

Add the remaining tablespoon of vegetable oil to the skillet. Add the marinated chicken pieces and cook until browned and cooked through, about 6-8 minutes.

Step 7

Return the cooked vegetables to the skillet with the chicken, and pour in the broth mixture prepared earlier. Stir everything together and let it cook for about 2-3 minutes until the sauce thickens slightly.

Step 8

Stir in the sliced green onions and unsalted roasted peanuts, mixing well to incorporate all the ingredients evenly.

Step 9

Serve the Low Sodium Kung Pao Chicken hot, garnished with additional green onions if desired. Pair with steamed rice or a side of your choice.

Nutrition Facts

Serving size	(1178.2g)

Amount per serving	% Daily Value*
Calories	1697.7

Total Fat 87.1g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 23.1g
Cholesterol 386.3mg	0%
Sodium 2552.5mg	0%
Total Carbohydrate 65.4g	0%
Dietary Fiber 11.7g	0%
Total Sugars 23.3g
Protein 165.6g	0%

Vitamin D 22.7IU	0%
Calcium 228.7mg	0%
Iron 9.3mg	0%
Potassium 2760.6mg	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: 45.9%

Protein: 38.8%

Carbs: 15.3%