Soy-Free Panda Express Kung Pao Chicken

Recreate the bold, savory flavors of your favorite takeout with this Soy-Free Panda Express Kung Pao Chicken! Perfect for those with soy allergies or sensitivities, this recipe swaps traditional soy sauce with a soy-free oyster sauce while still delivering the irresistible umami punch you crave. Tender chicken breast is marinated and stir-fried with vibrant bell peppers, zucchini, and crunchy roasted peanuts, all coated in a sweet and tangy balsamic-based sauce with just the right kick from dried red chilies. In under 40 minutes, you can enjoy a healthier, homemade version of this Chinese-American classic, complete with fresh ingredients and no hidden additives. Serve it over fluffy steamed rice for a flavor-packed dinner that rivals any restaurant.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 0.5 teaspoon Salt
• 1 tablespoon Cornstarch
• 0.5 cup Chicken broth
• 2 tablespoon Balsamic vinegar
• 2 tablespoon Oyster sauce (soy-free)
• 1 tablespoon Brown sugar
• 1 tablespoon Water
• 1 teaspoon Ginger, minced
• 3 cloves Garlic, minced
• 1 cup Bell peppers, diced
• 1 cup Zucchini, diced
• 0.5 cup Unsalted roasted peanuts
• 2 tablespoons Scallions, chopped
• 5 pieces Dried red chilies
• 2 tablespoons Sesame oil
• 2 tablespoons Vegetable oil

Directions

Step 1

Slice the chicken breast into bite-sized pieces. In a bowl, mix the chicken with salt and cornstarch until evenly coated. Let it marinate for 10 minutes.

Step 2

In a small bowl, mix together the chicken broth, balsamic vinegar, soy-free oyster sauce, brown sugar, and water. Set the sauce aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it's browned and cooked through, about 5 minutes. Remove the chicken and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the dried red chilies and stir-fry for about 30 seconds until fragrant. Add the minced ginger and garlic, and stir-fry for another 30 seconds.

Step 5

Add the diced bell peppers and zucchini. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Step 6

Return the cooked chicken to the skillet and pour in the pre-prepared sauce. Stir well to coat everything in the sauce and cook for another 2-3 minutes until the sauce thickens slightly.

Step 7

Turn off the heat and mix in the sesame oil and roasted peanuts.

Step 8

Garnish with chopped scallions before serving.

Step 9

Serve hot with steamed rice or your choice of side dish.

Nutrition Facts

Serving size	(1223.9g)

Amount per serving	% Daily Value*
Calories	1716.2

Total Fat 100.2g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 30.7g
Cholesterol 390.1mg	0%
Sodium 3909.7mg	0%
Total Carbohydrate 66.8g	0%
Dietary Fiber 13.0g	0%
Total Sugars 31.3g
Protein 150.2g	0%

Vitamin D 0IU	0%
Calcium 236.9mg	0%
Iron 8.1mg	0%
Potassium 3114.4mg	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: 51.0%

Protein: 33.9%

Carbs: 15.1%