Low Fat Chicken Pao
Elevate your weeknight dinners with this vibrant and flavorful Low Fat Chicken Pao recipe! Packed with tender chicken breast, crisp bell peppers, and sweet carrots, this Asian-inspired dish offers a perfect balance of protein, fresh vegetables, and a slightly tangy glaze. The low-sodium soy sauce, rice vinegar, honey, and aromatic ginger and garlic create a luscious marinade that keeps the dish light yet deeply satisfying. With just 20 minutes of prep and 15 minutes of cooking time, this quick and healthy stir-fry features a low-fat, gluten-free sauce thickened naturally with cornstarch. A sprinkle of roasted peanuts and crushed red pepper flakes adds crunch and subtle heat, while the vibrant green onions bring a fresh pop of flavor to each bite. Serve this guilt-free chicken pao on its own, or pair it with steamed rice or noodles for a wholesome meal your family will love! Perfect for health-conscious foodies seeking bold, delicious flavors without extra calories.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon, minced Fresh ginger
- 2 cloves, minced Garlic
- 2 medium, chopped Bell peppers
- 2 medium, sliced Carrots
- 3 stalks, sliced Green onions
- 2 teaspoons Cornstarch
- 0.25 cup Water
- 0.25 cup Roasted peanuts
- 0.25 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the chicken breast into thin strips ensuring they are evenly cut for uniform cooking.
In a large bowl, mix together soy sauce, rice vinegar, honey, minced ginger, and minced garlic. Add the chicken strips into the marinade and let it sit for at least 10 minutes, allowing all the flavors to infuse.
While the chicken is marinating, chop the bell peppers, slice the carrots, and slice the green onions, setting them aside for later use.
Heat a large non-stick skillet or wok over medium heat and add 1 tablespoon of olive oil. Add the chopped bell peppers and sliced carrots, and sauté for 5 minutes until they start to soften.
Using the same skillet, push the vegetables to the side, increase the heat to medium-high, and add the remaining tablespoon of olive oil.
Drain the chicken, reserving the marinade, and add the chicken pieces to the skillet. Cook for about 5 minutes on each side until the chicken is fully cooked and browned. Remove chicken from skillet and set aside.
In a small bowl, combine cornstarch and water, stirring until smooth. Pour the reserved marinade into the skillet, bringing it to a simmer. Add the cornstarch mixture, stirring until the sauce thickens.
Return the chicken to the skillet, stirring to coat with the sauce. Add the sautéed vegetables, stirring until everything is well-mixed and heated through.
Mix in the sliced green onions, roasted peanuts, and crushed red pepper flakes. Season with salt and black pepper to taste. Let everything warm through for another 2 minutes.
Serve the Low Fat Chicken Pao hot, garnished with additional roasted peanuts or green onions if desired.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 34.5 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2997 mg | 64% | |
*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.
