Low Sodium Kung Pao Chicken
Satisfy your takeout cravings without sacrificing heart health with this flavor-packed Low Sodium Kung Pao Chicken! This wholesome twist on the classic Chinese dish features tender, marinated chicken breast stir-fried with vibrant bell peppers, zucchini, and aromatic garlic and ginger. A lower-sodium sauce made from low sodium soy sauce, chicken broth, and a touch of honey delivers a perfect balance of savory and slightly sweet flavors. Topped with crunchy, unsalted roasted peanuts and fresh green onions, this quick and easy recipe comes together in just 35 minutes, making it an ideal weeknight dinner option. Pair it with steamed rice or enjoy it on its own for a guilt-free, satisfying, and healthier take on a takeout favorite. Perfect for those watching their sodium intake, this recipe doesn’t skimp on bold Kung Pao flavors.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Cornstarch
- 1 large Red bell pepper
- 1 medium Zucchini
- 3 Garlic cloves
- 1 inch Ginger
- 1 cup Dry roasted, unsalted peanuts
- 4 Green onions
- 1 tablespoon Sesame oil
- 1 teaspoon Crushed red pepper flakes
- 1 tablespoon Honey
- 1 cup Chicken broth, low sodium
- 1 tablespoon White vinegar
Instructions
Cut the chicken breast into 1-inch cubes and place them in a bowl.
In a small bowl, combine low sodium soy sauce, rice vinegar, and cornstarch. Mix well and pour the mixture over the chicken cubes. Marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Dice the red bell pepper and zucchini into bite-sized pieces. Mince the garlic cloves and grate the ginger.
In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the marinated chicken cubes and cook for about 5-6 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add diced red bell pepper, zucchini, minced garlic, and grated ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Add the low sodium chicken broth, honey, white vinegar, and crushed red pepper flakes. Stir everything together and let it simmer for 2-3 minutes to combine flavors.
Add the unsalted peanuts and sliced green onions. Stir well and cook for another minute.
Serve the Low Sodium Kung Pao Chicken hot, optionally with steamed rice or your choice of side.
Nutrition Facts
Calories |
1792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 41.9 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3138 mg | 67% | |
*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.
