Hungry Girl Kung Pao Chicken 4 Ww Pts
Satisfy your takeout cravings with this vibrant and guilt-free Hungry Girl Kung Pao Chicken, a Weight Watchers-friendly dish that clocks in at just 4 points per serving! Tender bites of juicy chicken breast are stir-fried to perfection alongside crisp bell peppers, crunchy water chestnuts, and a zesty mix of minced garlic and ginger. Tossed in a flavorful, low-sodium soy and hoisin sauce blend that thickens to coat every bite, this dish delivers the bold, spicy-sweet kick of classic Kung Pao without the excess calories. Topped with dry roasted peanuts and fresh scallions for an irresistible crunch, it’s a perfect quick dinner that’s ready in under 30 minutes. Whether you're looking for a healthy weeknight meal or a delicious addition to your meal prep rotation, this recipe serves up big flavor in a small-calorie package—ideal for anyone on a wellness journey!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 oz Boneless, skinless chicken breast
- 3 tbsp Low-sodium soy sauce
- 1 tbsp Rice vinegar
- 2 tbsp Hoisin sauce
- 1.5 tsp Cornstarch
- 1.5 tsp Minced garlic
- 1 tsp Minced ginger
- 0.25 cup Water
- 1 tsp Olive oil
- 1 cup Chopped green bell pepper
- 1 cup Chopped red bell pepper
- 0.5 cup Sliced water chestnuts, drained
- 2 pcs Dried red chili peppers (optional)
- 0.25 cup Chopped scallions
- 2 tbsp Dry roasted peanuts
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, cornstarch, minced garlic, minced ginger, and water until smooth. Set this sauce mixture aside.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring frequently, until the chicken is fully cooked and lightly browned. Transfer the chicken to a plate and set aside.
In the same skillet, add the chopped green bell pepper, red bell pepper, and water chestnuts. If using, add the dried red chili peppers for a spicier dish. Stir-fry the vegetables for 3-4 minutes, or until slightly softened.
Return the cooked chicken to the skillet and pour the prepared sauce mixture over the chicken and vegetables.
Cook the ingredients together for 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables.
Remove the skillet from the heat. Sprinkle the chopped scallions and dry roasted peanuts on top of the dish.
Serve immediately and enjoy your lighter Kung Pao Chicken, perfect for a healthy meal plan.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.3 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1295 mg | 28% | |
*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.
