Kung Pao Chicken (Healthy!)

What is Kung Pao Chicken?

Kung Pao Chicken is now a popular dish on the menu at most Chinese restaurants. It may have originated from the province of Sichuan, where flavors are bold and spicy. Today’s kung pao chicken recipes tend to include cut-up bite size chicken that is stir fried with onions, and dried chili peppers.

This Kung Pao Chicken recipe has been modified to be mildly spicy, and balanced out with bell peppers for color and texture. This is one of those chicken recipes that your family will gobble up as quickly as you dish it up. It’s fast, healthy, and way better than takeout.

Watch Us Make Kung Pao Chicken

How to Make Kung Pao Chicken Healthier

Popular Chinese takeout items like Orange Chicken and Kung Pao Chicken may have a less than healthy reputation. However, you can absolutely serve up these mouthwatering takeout dishes at home in just 30 minutes and feel great about what you’re serving up.

There’s zero need for excess grease, added MSG, or unwanted fat. Here are a few pantry staples we use:

• Use boneless, skinless chicken breasts or thighs, fully trimmed.
• Add fresh bell peppers, which give this dish a crisp vegetable boost.
• Use Tamari soy sauce, which is known for its deep umami flavors, with less sodium than regular soy sauce and is typically gluten-free.
• Use real, raw honey instead of sugar.
• Use olive oil for quickly stir frying.

More to Eat

• Orange Chicken Recipe (How to Get it Crispy!) – here’s our secret to making this restaurant favorite, right at home.
• General Tso’s BBQ Grilled Chicken – healthy, quick, and easy General Tso’s chicken is yours, with this tried and true recipe.
• Chinese Sticky Rice (Meal Prep Friendly) – the entire family devours this sticky rice; it’s a one pot meal you’ll want to serve again and again.
• Lo Mein Noodles (Easy Meal Prep) – here’s another restaurant takeout favorite that is just so much better at home!

Kung Pao Chicken

5 from 48 ratings

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This Kung Pao Chicken Recipe is savory, saucy, and sensational. It's one of our favorite healthy and fast chicken recipes for any busy weeknight. This amazing Kung Pao Chicken is doubly delicious over a bowl of fluffy rice.

Prep Time: 15 mins

Cook Time: 9 mins

Total Time: 24 mins

Servings: 6

Ingredients  

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For Chicken Marinade:

• 2 lbs boneless/skinless chicken breasts or thighs, cut into bite size pieces
• 3 tsp cornstarch
• 2 TB Tamari soy sauce
• 4 tsp Asian rice cooking wine

For the Sauce:

• 4 TB Asian seasoned rice vinegar
• 4 tsp Tamari soy sauce
• 4 tsp Hoisin sauce
• 4 tsp toasted sesame oil, Asian aisle of most grocery stores
• 4 tsp pure honey
• 2 tsp cornstarch

To Cook:

• 4 TB olive oil
• 5-6 dried chili peppers, preferably Sichuan style
• 8 cloves garlic, minced
• 4 tsp freshly minced ginger
• 1 large bell pepper, red, yellow, or orange seeded and chopped
• ¼ cups green onions, thinly sliced
• Optional: 1/2 cup chopped roasted peanuts, for garnish

Instructions

• Dry the Chicken: Towel dry chicken pieces to remove excess liquid. Place chicken in a bowl and add all Marinade ingredients, stirring until all cornstarch is fully dissolved. Set aside.
• Make Sauce: In a bowl, combine all Sauce ingredients and stir well until cornstarch is fully dissolved. Set aside.
• Cook and Stir: In a large wok or large skillet, heat olive oil over medium-high heat until oil is hot. Add chilies, garlic, and ginger, continually stirring 30 seconds or until fragrant. Add marinated chicken and keep stirring until no longer pink in center, 3-5 minutes. Add bell pepper, stirring 1 minute. Add your Sauce, stirring to coat well and heat through, about 2 minutes.
• Serve: Sprinkle on the green onions and transfer to serving dish or individual plates. Garnish with roasted peanuts if desired. Serve over cooked white or brown rice.

Notes

Sauce can be made 1-2 days in advance. Warm it up a bit and stir prior to using. 

Feel free to use reduced sodium tamari soy sauce, if you're watching salt intake but enjoy the umami flavor of soy sauce. 

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Nutrition

Calories: 368kcal | Carbohydrates: 11.6g | Protein: 35.5g | Fat: 19.7g | Saturated Fat: 3.1g | Cholesterol: 110.4mg | Sodium: 448.4mg | Fiber: 1g | Sugar: 7.2g

Course: chicken, Main Dish

Cuisine: Asian, Chinese

Diet: Gluten Free

Method: Stovetop