Soy-Free Panda Express Kung Pao Chicken
Takeout-inspired and allergy-friendly, this Soy-Free Panda Express Kung Pao Chicken recipe is the perfect solution to satisfy your cravings while keeping soy out of the equation. Tender chicken breast is marinated and stir-fried to golden perfection, then tossed with vibrant bell peppers, zucchini, and aromatic dried red chilies. The star of the dish is a luscious soy-free kung pao sauce made with balsamic vinegar, soy-free oyster sauce, and just the right touch of brown sugar for sweetness. Finished with roasted peanuts and sesame oil for a nutty crunch, this quick and easy recipe comes together in about 35 minutes and is perfect for weeknight dinners. Serve it steaming hot with a side of rice for an irresistible meal packed with bold flavors and textures! Ideal for individuals avoiding soy, this homemade Chinese-American classic is a tasty, customizable spin on the original.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 teaspoon Salt
- 1 tablespoon Cornstarch
- 0.5 cup Chicken broth
- 2 tablespoon Balsamic vinegar
- 2 tablespoon Oyster sauce (soy-free)
- 1 tablespoon Brown sugar
- 1 tablespoon Water
- 1 teaspoon Ginger, minced
- 3 cloves Garlic, minced
- 1 cup Bell peppers, diced
- 1 cup Zucchini, diced
- 0.5 cup Unsalted roasted peanuts
- 2 tablespoons Scallions, chopped
- 5 pieces Dried red chilies
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
Instructions
Slice the chicken breast into bite-sized pieces. In a bowl, mix the chicken with salt and cornstarch until evenly coated. Let it marinate for 10 minutes.
In a small bowl, mix together the chicken broth, balsamic vinegar, soy-free oyster sauce, brown sugar, and water. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it's browned and cooked through, about 5 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the dried red chilies and stir-fry for about 30 seconds until fragrant. Add the minced ginger and garlic, and stir-fry for another 30 seconds.
Add the diced bell peppers and zucchini. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour in the pre-prepared sauce. Stir well to coat everything in the sauce and cook for another 2-3 minutes until the sauce thickens slightly.
Turn off the heat and mix in the sesame oil and roasted peanuts.
Garnish with chopped scallions before serving.
Serve hot with steamed rice or your choice of side dish.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 31.3 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3114 mg | 66% | |
*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.
