High Protein Kung Pao Chicken
Elevate your weeknight dinner with this High Protein Kung Pao Chicken, a nutritious twist on the iconic Chinese stir-fry classic. Packed with tender chunks of marinated chicken breast, vibrant vegetables like red bell pepper and zucchini, and a bold, flavorful sauce made with soy sauce, hoisin, and sesame oil, this recipe strikes the perfect balance of spicy, sweet, and savory. Toasted peanuts and dried red chilies add incredible texture and heat, while fresh ginger and garlic bring an aromatic depth. Ready in just 35 minutes, this protein-rich dish is a perfect choice for meal prep or a satisfying main course, especially when paired with steamed rice or quinoa. Whether you're seeking a healthy takeout alternative or a high-protein recipe to fuel your day, this Kung Pao Chicken delivers bold flavors with a wholesome twist.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken breast
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon peanut oil
- 6 dried red chilies
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1 large red bell pepper
- 1 medium zucchini
- 3 stalks green onions
- 50 grams toasted peanuts
- 2 tablespoons hoisin sauce
- 3 tablespoons chicken broth
- 1 tablespoon sugar
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Cut the chicken breast into 1-inch cubes.
In a medium bowl, combine 2 tablespoons of soy sauce, rice vinegar, and cornstarch. Add the chicken pieces and marinate for at least 10 minutes.
While the chicken marinates, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, hoisin sauce, chicken broth, sugar, sesame oil, black pepper, and salt in a small bowl. Set aside.
Peel and mince the garlic and ginger. Deseed and slice the red bell pepper into thin strips. Slice the zucchini into half-moons. Chop the green onions into 1-inch pieces.
Heat peanut oil in a large non-stick skillet or wok over medium-high heat.
Add dried red chilies to the hot oil and stir-fry for 30 seconds until they begin to darken. Be careful not to burn them.
Add the marinated chicken to the wok and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken and chilies from the pan and set aside.
In the same pan, add garlic, ginger, bell pepper, and zucchini. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the chicken and chilies to the pan and pour in the prepared sauce. Stir well to coat all the ingredients.
Add the peanuts and green onions, and toss everything together until well combined and heated through.
Serve hot with steamed rice or your choice of grain.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 6351 mg | 276% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 47.0 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3722 mg | 79% | |
*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.
