Sugar-Free Panda Express Kung Pao Chicken

Enjoy the bold, savory flavors of this **Sugar-Free Panda Express Kung Pao Chicken**—a healthier twist on the beloved classic takeout dish! Crafted with tender chunks of marinated chicken, crunchy roasted peanuts, and a vibrant mix of red bell peppers, zucchini, and green onions, this recipe is expertly seasoned with garlic, ginger, and spicy dried chili peppers. The sugar-free sauce, sweetened naturally with xylitol or erythritol, perfectly balances tangy rice vinegar and fragrant sesame oil, all thickened into a glossy coating that clings to every bite. Ready in just 35 minutes, this low-carb, sugar-free Kung Pao Chicken delivers restaurant-quality flavor while being ideal for keto-friendly, diabetic, and health-conscious diets. Serve it steaming hot over cauliflower rice for a guilt-free, protein-packed dinner that’s sure to satisfy!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 g Boneless skinless chicken breasts
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 1 teaspoon Xylitol or erythritol sweetener
• 1 tablespoon Cornstarch
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, minced
• 1 piece Red bell pepper, cut into chunks
• 1 medium Zucchini, sliced
• 3 pieces Green onions, sliced into 1-inch pieces
• 6 pieces Dried chili peppers
• 0.33 cup Unsalted roasted peanuts
• 0.5 cup Water
• 0.25 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Cooking oil

Directions

Step 1

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

Step 2

In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and your choice of sweetener. Pour half of the mixture over the chicken cubes and let marinate for 10 minutes.

Step 3

In another small bowl, dissolve the cornstarch in 2 tablespoons of water, and set aside.

Step 4

Heat cooking oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

Step 5

In the same wok, add a bit more oil if needed, and add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.

Step 6

Add the red bell pepper, zucchini slices, dried chili peppers, and stir-fry for an additional 3-4 minutes until the vegetables are vibrant and tender-crisp.

Step 7

Return the chicken to the wok, along with the green onions and peanuts. Stir to combine all the ingredients well.

Step 8

Pour the remaining sauce into the wok, along with the cornstarch mixture. Stir continuously until the sauce has thickened and evenly coats the chicken and vegetables.

Step 9

Season with salt and ground black pepper to taste, stir well, and serve immediately.

Nutrition Facts

Serving size	(1215.3g)

Amount per serving	% Daily Value*
Calories	1634.1

Total Fat 80.5g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 5.9g
Cholesterol 425mg	0%
Sodium 2730.3mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 14.5g
Protein 175.9g	0%

Vitamin D 25IU	0%
Calcium 218.9mg	0%
Iron 10.4mg	0%
Potassium 2919.5mg	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: 44.2%

Protein: 42.9%

Carbs: 13.0%