Description
This healthier 25 Minute Kung Pao Chicken offers a lighter take on the classic Chinese dish, combining tender cubed chicken breasts with a flavorful sauce of soy, hoisin, and rice vinegar, complemented by crunchy peanuts and fresh bell peppers. Ready in under half an hour, it’s a quick, nutritious, and delicious dinner option bursting with bold, authentic flavors.
Ingredients
Chicken
- 2 chicken breasts, cubed
- 1 tbsp cornstarch
Sauce & Seasoning
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
Vegetables & Garnish
- 1/2 cup bell peppers, chopped
- 1/4 cup peanuts
- 2 green onions, sliced
Other
- 1 tbsp oil (vegetable or canola oil preferred)
Instructions
- Prepare the Chicken: Toss the cubed chicken breasts with 1 tablespoon of cornstarch thoroughly to coat evenly. This step will help the chicken develop a nice sear and slightly thicken the sauce later.
- Cook the Chicken: Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Once hot, add the chicken and cook until browned and cooked through, about 6-8 minutes, stirring occasionally to ensure even cooking.
- Add Aromatics: Add the minced garlic and grated ginger to the skillet with the chicken. Sauté for about 30 seconds to 1 minute until fragrant, being careful not to burn.
- Make the Sauce: Stir in 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil. Mix well to coat the chicken evenly and let it simmer for 1-2 minutes to meld the flavors.
- Add Vegetables: Toss in the chopped bell peppers and cook for an additional 2-3 minutes until they are slightly tender but still crisp, maintaining a nice texture.
- Finish with Nuts and Green Onions: Add the peanuts and sliced green onions to the skillet. Stir everything together well to combine and warm through for about 1 minute.
- Serve: Remove from heat and serve your Kung Pao Chicken immediately, ideally with steamed brown rice or cauliflower rice for a healthier side.
Notes
- Add chili flakes or fresh chopped chilies if you like your Kung Pao Chicken spicy.
- Serve with brown rice or steamed vegetables for a balanced meal.
- Use low sodium soy sauce to keep sodium levels moderate.
- Peanuts add a nice crunch but can be avoided for nut allergies.
- Ginger and garlic can be adjusted to taste for milder or stronger flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
