Soy-Free Kung Pao Chicken
Enjoy all the spicy, savory, and nutty goodness of classic Kung Pao Chicken with this soy-free twist! Our Soy-Free Kung Pao Chicken recipe features tender chunks of stir-fried chicken paired with vibrant bell peppers, crunchy roasted peanuts, and a mouthwatering sauce made with fish sauce, hoisin sauce, rice vinegar, and a touch of honey—no soy sauce needed! Aromatic garlic, ginger, and the bold heat of dried red chilies add punchy layers of flavor to every bite. Perfect for those with soy sensitivities, this quick and easy recipe comes together in just 35 minutes, making it a crowd-pleasing weeknight dinner. Serve with steamed rice or noodles for a wholesome, restaurant-quality meal you can whip up at home!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons peanut oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 6 pieces dried red chilies
- 3 cloves garlic
- 1 inch piece ginger
- 1 cup roasted peanuts
- 0.25 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 3 stalks green onions
Instructions
Cut the chicken breast into bite-sized cubes.
In a medium bowl, mix the chicken cubes with cornstarch, salt, and black pepper until evenly coated.
Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and stir-fry for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Dice the red and green bell peppers. Chop the garlic and ginger.
In the same skillet, add the remaining 1 tablespoon of peanut oil. Add the dried red chilies and stir-fry them for 1 minute or until they start to darken.
Add the garlic, ginger, and diced bell peppers to the skillet. Stir-fry for another 2-3 minutes until the vegetables are slightly tender.
In a small bowl, mix water, rice vinegar, fish sauce, hoisin sauce, and honey to create the sauce.
Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together to coat the ingredients in the sauce and cook for another 2 minutes.
Add the roasted peanuts to the skillet and mix well.
Slice the green onions and sprinkle them over the dish.
Remove the skillet from heat and serve the Kung Pao Chicken warm with steamed rice or your choice of noodles.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 29.8 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 6216 mg | 270% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 43.6 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2859 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.
