Heart-Healthy Chicken Pao
Bursting with vibrant flavors and packed full of wholesome ingredients, Heart-Healthy Chicken Pao is the ultimate guilt-free comfort food. This quick and nutritious stir-fry features tender marinated chicken breasts infused with the rich umami of low-sodium soy sauce, balanced by the sweetness of honey and tang from rice vinegar. Perfectly sautéed with colorful bell peppers, crisp broccoli, and julienned carrots, the dish is enriched with aromatic garlic and fresh ginger to create a dynamic flavor profile. Topped with crunchy unsalted peanuts and fresh green onions, this protein-packed meal is served over hearty brown rice for a complete and satisfying dinner. Ready in just 35 minutes, this recipe is a delicious way to enjoy a heart-healthy lifestyle without compromising on taste. Ideal for quick weeknight meals or meal prep, it’s a nutrient-rich option that combines "healthy chicken recipe," "low-sodium stir-fry," and "easy heart-healthy meals" into one irresistible dish!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breasts
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1 medium, sliced red bell pepper
- 1 medium, sliced green bell pepper
- 1 cup medium broccoli florets
- 1 medium, julienned carrot
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon crushed red pepper flakes
- 1 quarter cup unsalted peanuts
- 3 chopped green onions
- 2 cups cooked brown rice
- 2 tablespoons olive oil
Instructions
In a medium bowl, combine soy sauce, rice vinegar, honey, sesame oil, and cornstarch. Mix well to create the marinade.
Cut the chicken breasts into bite-sized pieces and add them to the marinade, stirring to coat. Let sit for at least 10 minutes.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the garlic, ginger, and red pepper flakes, then sauté for about 30 seconds until fragrant.
Add the red and green bell peppers, broccoli, and carrots to the skillet. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender.
Return the chicken to the skillet, and add the peanuts and green onions. Stir everything together and cook for another 2-3 minutes until heated through.
Serve the Chicken Pao over cooked brown rice.
Optionally garnish with extra green onions or a sprinkle of sesame seeds, if desired.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 38.6 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3924 mg | 83% | |
*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.
