Soy-Free Kung Pao Chicken

Elevate your weeknight dinner routine with this vibrant and flavorful Soy-Free Kung Pao Chicken recipe, a delectable twist on the classic Chinese favorite. Packed with tender, stir-fried chicken breast, colorful bell peppers, crunchy roasted peanuts, and a medley of bold spices, this dish captures all the irresistible flavors of traditional Kung Pao without a drop of soy. A zesty homemade sauce made with fish sauce, rice vinegar, honey, and hoisin sauce ties it all together, offering a savory, tangy, and slightly sweet profile. Perfectly balanced with heat from dried red chilies and aromatic notes of garlic and ginger, this 35-minute recipe is ideal for gluten-free or soy-sensitive diners. Serve it alongside steamed rice or noodles for an unforgettable takeout-style meal that’s bursting with freshness and spice!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons peanut oil
• 1 medium red bell pepper
• 1 medium green bell pepper
• 6 pieces dried red chilies
• 3 cloves garlic
• 1 inch piece ginger
• 1 cup roasted peanuts
• 0.25 cup water
• 2 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 3 stalks green onions

Directions

Step 1

Cut the chicken breast into bite-sized cubes.

Step 2

In a medium bowl, mix the chicken cubes with cornstarch, salt, and black pepper until evenly coated.

Step 3

Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.

Step 4

Add the chicken to the skillet and stir-fry for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.

Step 5

Dice the red and green bell peppers. Chop the garlic and ginger.

Step 6

In the same skillet, add the remaining 1 tablespoon of peanut oil. Add the dried red chilies and stir-fry them for 1 minute or until they start to darken.

Step 7

Add the garlic, ginger, and diced bell peppers to the skillet. Stir-fry for another 2-3 minutes until the vegetables are slightly tender.

Step 8

In a small bowl, mix water, rice vinegar, fish sauce, hoisin sauce, and honey to create the sauce.

Step 9

Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together to coat the ingredients in the sauce and cook for another 2 minutes.

Step 10

Add the roasted peanuts to the skillet and mix well.

Step 11

Slice the green onions and sprinkle them over the dish.

Step 12

Remove the skillet from heat and serve the Kung Pao Chicken warm with steamed rice or your choice of noodles.

Nutrition Facts

Serving size	(972.9g)

Amount per serving	% Daily Value*
Calories	1828.7

Total Fat 115.9g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 29.8g
Cholesterol 207.4mg	0%
Sodium 6216.3mg	0%
Total Carbohydrate 101.8g	0%
Dietary Fiber 25.2g	0%
Total Sugars 43.6g
Protein 117.2g	0%

Vitamin D 0IU	0%
Calcium 239.5mg	0%
Iron 7.8mg	0%
Potassium 2859.2mg	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: 54.4%

Protein: 24.4%

Carbs: 21.2%