Healthy Kung Pao Chicken This is a flavor-packed dish that’s perfect for busy weeknights or anytime you want takeout without the guilt. With tender chicken, crunchy peanuts, and a salty-sweet-spicy sauce, this is a recipe you’ll want to keep repeating.

This version of Kung Pao Chicken is milder but still offers all the bold flavors of your favorite classic dish. Soy sauce, vinegar and just the right amount of heat combine to create an irresistible sauce that coats the chicken and vegetables beautifully.

If you love takeout but prefer healthier options, this recipe is a must-try. Plus, it’s super versatile – make your own with your favorite protein or veggies!

Chinese takeout lovers will also want to try this Healthy Orange Chicken and Healthy Beef and Broccoli.

What is Kung Pao Chicken?

Kung Pao Chicken is a popular Chinese stir-fry dish originating from Sichuan Province. Known for its bold flavors, this dish combines tender chicken, crunchy peanuts and vegetables in a salty, sweet and spicy sauce.

Traditionally, Sichuan peppercorns add a signature spicy kick, but this lighter version uses easier-to-find ingredients while keeping the dish flavorful.

Ingredients and Substitutions

Here are the ingredients you’ll need to make healthy Kung Pao Chicken:

• chicken breast: A lean protein that cooks quickly and soaks up the sauce. Chicken legs, tofu or shrimp can be substituted for added variety.
• vegetable: Bell peppers and zucchini bring color and crunch. Green broccoli, peas, or carrots are all good choices.
• Soy sauce (or soy sauce): Provides a salty, umami-rich base. Use soy sauce for a gluten-free option.
• Rice vinegar: Adds tangy flavor to balance out the sweetness. If desired, substitute apple cider vinegar or lime juice.
• Honey: Natural sweetener to balance saltiness. Swap in maple syrup or agave for a vegetarian option.
• Dried red chili pepper: Warm the dish. Adjust the quantity or use chili flakes according to your spice tolerance.
• peanut: For crunch and flavor. Substitute cashews or omit the nut version.
• Cornstarch: Helps thicken the sauce. Arrowroot powder can be used as a substitute.
• Garlic and ginger: Key aromatics that build flavor. Fresh is best, but powdered can also be used in a pinch.

How to Make Healthy Kung Pao Chicken

1. Prepare chicken: Toss chicken pieces with cornstarch, salt, and pepper. This helps lock in moisture and creates a crispy coating when stir-fried.
2. stir fry: Add chicken to hot skillet and cook until golden brown. Remove and set aside.
3. Stir-fried vegetables: Add green peppers, zucchini or vegetables of choice to the pot. Sauté until tender and crispy.
4. Toast Chili: Quickly roast dried red peppers to release their flavor.
5. Make the sauce: Combine soy sauce, honey, rice vinegar and cornstarch slurry. Pour this into the skillet and allow to thicken.
6. Combine everything: Return chicken to skillet, stir in sauce, and sprinkle with peanuts.

Pro Tips

• For extra crunch: Fry the chicken in batches to avoid overcrowding the pan.
• Customized spices: Adjust the amount of peppers or add chili garlic sauce for extra heat.
• Serve immediately: This dish is best served fresh as the vegetables retain their crunchy texture.

How to eat Kung Pao Chicken

Healthy Kung Pao Chicken is perfect with:

• Steamed rice: Classic white or brown rice soaks up the delicious sauce.
• Cauliflower Rice: Low carb alternative to keep meals light.
• Noodle: Mix with rice or egg noodles for a hearty, delicious dish, or make some healthy stir-fry noodles.
• Zucchini Noodles: A healthy, vegetable-rich option.

Ingredients and add-ons

Use these extras to make your dishes pop:

• green onions
• Sesame
• chili flakes
• crushed peanuts

change

• vegetarian diet: Use tofu or tempeh instead of chicken, like kung pao tofu.
• Low carb: Skip the honey and serve it with cauliflower rice, like this low-carb version.
• Extra calories: Add more dried chilies or drizzle with chili oil.
• Suitable for children: Reduce or omit the cayenne pepper for a milder version.
• Change protein: Try making Kung Pao shrimp, salmon, pork, or even minced meat.

Store and reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through. Since the vegetables are fresh, this dish is not easy to freeze.