Sugar-Free Panda Express Kung Pao Chicken
Delight in guilt-free indulgence with this Sugar-Free Panda Express Kung Pao Chicken recipe, a flavorful low-sugar alternative to the beloved takeout classic. Tender chunks of chicken are marinated in a savory blend of soy sauce, rice vinegar, and sesame oil, enhanced with a touch of natural sweetener like xylitol or erythritol for a sugar-free twist. A medley of vibrant vegetables—red bell pepper, zucchini, and green onions—pairs beautifully with the bold spices of garlic, ginger, and aromatic dried chilies. Tossed with roasted peanuts and coated in a thick, umami-rich sauce, this stir-fry delivers restaurant-quality taste without the added sugar. Perfect for a quick, wholesome weeknight dinner, this dish serves up all the bold kung pao flavors you crave in an easy, 35-minute recipe. Keywords: sugar-free kung pao chicken, healthy Panda Express, low-sugar stir-fry recipe, homemade kung pao chicken.
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Recipe Information
Ingredients
- 500 g Boneless skinless chicken breasts
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 teaspoon Xylitol or erythritol sweetener
- 1 tablespoon Cornstarch
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 piece Red bell pepper, cut into chunks
- 1 medium Zucchini, sliced
- 3 pieces Green onions, sliced into 1-inch pieces
- 6 pieces Dried chili peppers
- 0.33 cup Unsalted roasted peanuts
- 0.5 cup Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Cooking oil
Instructions
Cut the chicken breasts into 1-inch cubes and place them in a medium bowl.
In a small bowl, mix together soy sauce, rice vinegar, sesame oil, and your choice of sweetener. Pour half of the mixture over the chicken cubes and let marinate for 10 minutes.
In another small bowl, dissolve the cornstarch in 2 tablespoons of water, and set aside.
Heat cooking oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
In the same wok, add a bit more oil if needed, and add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Add the red bell pepper, zucchini slices, dried chili peppers, and stir-fry for an additional 3-4 minutes until the vegetables are vibrant and tender-crisp.
Return the chicken to the wok, along with the green onions and peanuts. Stir to combine all the ingredients well.
Pour the remaining sauce into the wok, along with the cornstarch mixture. Stir continuously until the sauce has thickened and evenly coats the chicken and vegetables.
Season with salt and ground black pepper to taste, stir well, and serve immediately.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 14.5 g | ||
| Protein | 175.9 g | 352% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 219 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2920 mg | 62% | |
*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.
