Hungry Girl Kung Pow Chicken
Satisfy your takeout cravings with this lighter, homemade twist on a classic: Hungry Girl Kung Pow Chicken! Packed with tender chunks of chicken breast, vibrant red bell peppers, crisp zucchini, and a savory-sweet sauce featuring low-sodium soy sauce, hoisin, and a hint of sriracha for a spicy kick, this dish is bursting with bold flavors. A quick 30-minute recipe, it's perfect for busy weeknights and can be served over brown or cauliflower rice for a wholesome, customizable meal. Finished with crunchy chopped peanuts, fresh green onions, and a dash of red pepper flakes, this Kung Pow Chicken is a delicious, guilt-free option for anyone craving a healthier spin on Chinese-inspired cuisine.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1.5 tablespoons rice vinegar
- 1 teaspoon sriracha sauce
- 2 teaspoons cornstarch
- 0.25 cup water
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 green onion, chopped
- 2 tablespoons unsalted roasted peanuts, chopped
- 0.25 teaspoon crushed red pepper flakes
- 2 cups cooked brown rice or cauliflower rice (optional, for serving)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sriracha sauce, and cornstarch. Add the water and mix until the cornstarch is fully dissolved. Set the sauce aside.
Heat the sesame oil in a large nonstick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet and stir-fry for 3-4 minutes until slightly tender.
Push the vegetables to the side of the skillet, then add the chicken pieces. Cook the chicken for 4-5 minutes, stirring occasionally, until no longer pink in the center.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
Reduce the heat to medium and let the mixture simmer for 2-3 minutes, stirring frequently, until the sauce thickens and glazes the chicken and vegetables.
Remove the skillet from heat and garnish the dish with chopped green onions, peanuts, and a sprinkle of crushed red pepper flakes.
Serve hot over cooked brown rice or cauliflower rice, if desired. Enjoy your delicious Hungry Girl Kung Pow Chicken!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 25.6 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2845 mg | 61% | |
*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.
