Sugar-Free Kung Pao Chicken
Indulge in the bold, savory flavors of Sugar-Free Kung Pao Chicken, a wholesome twist on the classic Chinese stir-fry favorite. Packed with tender chunks of chicken breast, vibrant red and green bell peppers, zucchini, and roasted peanuts, this recipe skips added sugar without sacrificing its signature sweet-and-spicy punch. A homemade sauce crafted from low-sodium soy sauce, vinegar, and chili paste ensures a healthier yet still flavorful base, while a cornstarch slurry creates the perfect glossy finish. Cooked in peanut oil for authentic flair and finished with a touch of sesame oil, this 30-minute dish is a guilt-free delight that’s perfect for busy weeknights or impressing your guests. Serve hot, garnished with fresh scallions, and enjoy a sugar-free spin on a takeout classic!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon unsweetened rice vinegar
- 1 tablespoon chili paste (or chili flakes)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons peanut oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 2 cloves crushed garlic
- 1 teaspoon ginger, grated
- 2 tablespoons scallions, chopped
- 1 cup roasted peanuts, unsalted
- 1 teaspoon sesame oil
Instructions
Cut the chicken breast into 1-inch cubes.
In a small bowl, mix together the soy sauce, rice vinegar, unsweetened rice vinegar, and chili paste.
In another small bowl, dissolve the cornstarch in the water to create a slurry.
Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet, cooking until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of peanut oil to the skillet. Add garlic and ginger and sauté for about 30 seconds until aromatic.
Add the bell peppers and zucchini to the skillet, stir-frying for about 3-4 minutes until they begin to soften.
Return the chicken to the skillet and pour in the soy sauce mixture. Stir to coat the chicken and vegetables evenly.
Add the cornstarch slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
Sprinkle the chopped scallions and roasted peanuts over the chicken and vegetables.
Finish with a drizzle of sesame oil, stir to combine, and remove from heat.
Serve hot, garnished with extra scallions if desired.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 20.5 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3452 mg | 73% | |
*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.
