Low Sodium Panda Express Kung Pao Chicken
Recreate your favorite takeout dish without the excess salt with this irresistible Low Sodium Panda Express Kung Pao Chicken recipe! Tender chicken breast cubes are marinated in a flavorful low-sodium soy sauce mixture, then stir-fried with vibrant vegetables like red bell peppers and zucchini for a colorful, nutrient-packed dish. The savory sauce, made with low-sodium chicken broth, hoisin sauce, garlic, and fresh ginger, strikes the perfect balance of tangy and mildly spicy flavors. Tossed with crunchy unsalted roasted peanuts and finished with sliced green onions, this healthier homemade version of the popular Chinese-American classic is ready in just 40 minutes and pairs beautifully with steamed rice. Perfect for anyone craving a punch of flavor without the guilt, this easy weeknight recipe is a must-try for fans of Kung Pao Chicken!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 3 tablespoons low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar
- 0.5 cup chicken broth, low sodium
- 1.5 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 4 stalks green onions, sliced
- 0.5 cup unsalted roasted peanuts
- 2 tablespoons vegetable oil
Instructions
Cut the chicken breasts into bite-sized cubes and set aside.
In a bowl, mix together the low sodium soy sauce, cornstarch, and rice vinegar. Add the chicken to this marinade and let it sit for 15 minutes.
In another bowl, combine the chicken broth, hoisin sauce, sesame oil, sugar, and red pepper flakes. Set aside.
Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Add diced red bell pepper and zucchini to the skillet, cooking for around 4-5 minutes until they are just tender. Remove the vegetables from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the marinated chicken pieces and cook until browned and cooked through, about 6-8 minutes.
Return the cooked vegetables to the skillet with the chicken, and pour in the broth mixture prepared earlier. Stir everything together and let it cook for about 2-3 minutes until the sauce thickens slightly.
Stir in the sliced green onions and unsalted roasted peanuts, mixing well to incorporate all the ingredients evenly.
Serve the Low Sodium Kung Pao Chicken hot, garnished with additional green onions if desired. Pair with steamed rice or a side of your choice.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 23.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2552 mg | 111% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 23.3 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2761 mg | 59% | |
*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.
