Sugar-Free Kung Pao Chicken

Indulge in the bold flavors of Sugar-Free Kung Pao Chicken, a healthier take on the beloved Chinese stir-fry classic. This recipe swaps out added sugars for wholesome, natural ingredients without compromising on taste, making it perfect for those watching their sugar intake. Tender bites of chicken breast are stir-fried with vibrant bell peppers, zucchini, and a savory blend of garlic, ginger, and chili paste, delivering a perfect balance of heat and aroma. A silky sauce, thickened with a cornstarch slurry, clings to every bite, while roasted peanuts add a delightful crunch. Finished with a drizzle of sesame oil, this dish comes together in just 30 minutes for a quick, satisfying, and guilt-free dinner the whole family will love. Perfect for meal prep or a weeknight treat, it’s packed with flavor and free of compromise.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon unsweetened rice vinegar
• 1 tablespoon chili paste (or chili flakes)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons peanut oil
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium zucchini, diced
• 2 cloves crushed garlic
• 1 teaspoon ginger, grated
• 2 tablespoons scallions, chopped
• 1 cup roasted peanuts, unsalted
• 1 teaspoon sesame oil

Directions

Step 1

Cut the chicken breast into 1-inch cubes.

Step 2

In a small bowl, mix together the soy sauce, rice vinegar, unsweetened rice vinegar, and chili paste.

Step 3

In another small bowl, dissolve the cornstarch in the water to create a slurry.

Step 4

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

Step 5

Add the chicken pieces to the skillet, cooking until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.

Step 6

Add the remaining 1 tablespoon of peanut oil to the skillet. Add garlic and ginger and sauté for about 30 seconds until aromatic.

Step 7

Add the bell peppers and zucchini to the skillet, stir-frying for about 3-4 minutes until they begin to soften.

Step 8

Return the chicken to the skillet and pour in the soy sauce mixture. Stir to coat the chicken and vegetables evenly.

Step 9

Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.

Step 10

Sprinkle the chopped scallions and roasted peanuts over the chicken and vegetables.

Step 11

Finish with a drizzle of sesame oil, stir to combine, and remove from heat.

Step 12

Serve hot, garnished with extra scallions if desired.

Nutrition Facts

Serving size	(1219.8g)

Amount per serving	% Daily Value*
Calories	2057.2

Total Fat 133.4g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 13.6g
Cholesterol 390.1mg	0%
Sodium 2567.4mg	0%
Total Carbohydrate 60.0g	0%
Dietary Fiber 22.1g	0%
Total Sugars 20.5g
Protein 175.6g	0%

Vitamin D 0IU	0%
Calcium 286.2mg	0%
Iron 12.2mg	0%
Potassium 3451.5mg	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: 56.0%

Protein: 32.8%

Carbs: 11.2%