Low Fat Kung Pao Chicken
Indulge in the bold flavors of this Low Fat Kung Pao Chicken, a lighter take on the classic Chinese favorite that doesn’t skimp on taste. Tender, marinated chicken breast is stir-fried with crisp red bell peppers, celery, and fiery dried red chilies, creating a harmony of heat and crunch. A savory-sweet sauce made with low-sodium soy sauce, rice vinegar, and a touch of hoisin brings everything together, while roasted peanuts and fresh scallions provide the perfect finishing touch. With just a teaspoon of oil and plenty of fresh, wholesome ingredients, this quick 35-minute recipe is packed with protein and big on flavor—all while being low in fat. Serve it over steamed rice or noodles for a healthy, satisfying dinner that comes together in no time.
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Recipe Information
Ingredients
- 1 pound skinless, boneless chicken breast
- 3 tablespoons soy sauce, low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 red bell pepper, diced
- 2 celery stalks, sliced
- 6 dried red chilies
- 1 quarter cup roasted peanuts, unsalted
- 2 scallions, chopped
Instructions
Cut the chicken breast into bite-sized cubes and place them in a mixing bowl.
In a separate bowl, whisk together 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, and cornstarch until well combined.
Pour the marinade over the chicken cubes, ensuring they are well coated. Allow the chicken to marinate for at least 15 minutes.
Heat the teaspoon of vegetable oil in a large non-stick skillet or wok over medium-high heat until hot but not smoking.
Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
Add the marinated chicken to the skillet in a single layer. Cook for 4–5 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the diced red bell pepper, sliced celery, and dried red chilies to the skillet, and sauté for another 3–4 minutes until the vegetables are tender-crisp.
Stir in the remaining tablespoon of soy sauce and continue to cook for 1 minute to blend the flavors.
Sprinkle in the roasted peanuts and chopped scallions, stirring to combine.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 24.9 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 382 mg | 29% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4439 mg | 94% | |
*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.
