25-Minute Healthy Kung Pao Chicken
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A lightened-up version of the Chinese takeout favorite, this healthy Kung Pao chicken is packed with veggies, bold flavor and comes together in just 25 minutes.
I love a good takeout-inspired dinner, especially when it’s spicy and loaded with flavor. This healthy Kung Pao chicken has all the bold, savory vibes of the classic dish, but it’s made with simple, real ingredients, a lighter sauce and plenty of veggies. It comes together quickly and is one of those meals that’s just as good the next day, if not better.
Why You’ll Love This Kung Pao Chicken
- Ready in about 25 minutes: Perfect for busy weeknights when takeout feels tempting
- Big takeout-style flavor, lightened up: Savory, slightly sweet, and just the right amount of heat
- Made with simple, real ingredients: No mystery sauces or hard-to-pronounce extras
- Packed with protein and veggies: Filling, balanced, and satisfying
- Great for leftovers: Tastes just as good the next day for easy lunches
Ingredients Needed
- boneless, skinless chicken breas – lean protein that cooks quickly when chopped into bite-sized pieces.
- sesame oil – adds rich, nutty flavor. A little goes a long way.
- garlic and fresh ginger – essential for that classic kung pao flavor.
- bell pepper – adds sweetness and color. Any color works.
- green onions – bring a mild onion flavor and freshness.
- broccoli – adds crunch, nutrients, and helps bulk up the dish with veggies.
- soy sauce or tamari – forms the savory base of the sauce.
- honey – balances the saltiness with a touch of sweetness.
- sambal oelek or sriracha – adds heat. Adjust to taste depending on your spice tolerance.
- arrowroot powder – helps thicken the sauce without making it heavy.
- brown rice – for serving. White rice, quinoa, or cauliflower rice also work well.
- crushed peanuts – this is optional, but it’s a classic topping for added crunch and flavor.
How to Make Healthy Kung Pao Chicken
Step 1: In a small bowl, stir together the soy sauce, honey, sambal oelek, and arrowroot powder until smooth. Set aside.
Step 2: Heat a portion of the sesame oil in a large skillet or wok over medium heat. Add the chicken along with the garlic and ginger, and cook until the chicken is cooked through. Transfer to a plate.
Step 3: Add the remaining sesame oil to the same pan. Toss in the bell pepper, green onions, and broccoli, and cook until the veggies are tender but still crisp.
Step 4: Return the chicken to the pan, pour in the sauce, and stir everything together. Cook just until the sauce thickens and coats the chicken and vegetables. Remove from heat, let it rest briefly, then serve over rice with peanuts and extra heat if desired.
Brittany’s Recipe Tips!
- Cut the chicken evenly: Keeping the chicken pieces similar in size helps everything cook quickly and evenly.
- Prep everything before you start cooking: This recipe moves fast once it hits the pan, so having the sauce mixed and veggies chopped makes it stress-free.
- Don’t overcook the broccoli: You want it tender with a little bite. Overcooking can make it mushy.
- Adjust the heat to your liking: Start with 1 tablespoon of sambal oelek for mild heat, then add more if you like things spicy.
- Use a large skillet or wok: This helps everything cook evenly and prevents steaming instead of sautéing.
How to Store & Reheat
- To store: Let the kung pao chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. For best results, store the chicken and rice separately.
- To reheat: Reheat in a skillet over medium heat until warmed through, adding a splash of water or broth to loosen the sauce if needed. You can also microwave individual portions in 30–60 second intervals, stirring halfway through.
- Freezing: This dish can be frozen, but the vegetables will be softer once thawed. Freeze in an airtight container for up to 2 months, then thaw overnight in the fridge before reheating.
More Asian Inspired Recipes
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Healthy Kung Pao Chicken
Ingredients
- 1 lb boneless skinless chicken breast, chopped into chunks
- 1 Tablespoon sesame oil, divided
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
- 1 bell pepper, yellow, orange or red, chopped
- 2 green onions, chopped
- 3 cups broccoli, chopped
- 2 cups cooked brown rice, for serving
- crushed peanuts, for serving (optional)
Sauce
- ¼ cup regular soy sauce or tamari
- 1-2 Tablespoons honey
- 2 teaspoons sambal oelek chili paste or sriracha
- 1 teaspoon arrowroot powder
Instructions
- Make sauce by combining all ingredients in a small bowl.
- Heat ½ Tablespoon sesame oil in a large sauté pan or wok. Once hot, add chicken, garlic and ginger and cook for 6-8 minutes until chicken is just cooked through. Transfer chicken to a plate.
- In the same pan, add remaining oil, bell pepper, green onions, and broccoli and toss. Cook for 5 minutes or until broccoli is tender.
- Add chicken and sauce to the pan and cook for 2-3 minutes or until the sauce thickens a bit. Turn off heat and let rest for 2-3 minutes.
- Serve kung pao chicken and veggies over brown rice. Top with crushed peanuts and sriracha for more spice!
Notes
- I like using 1 Tablespoon of honey but if you like things on the sweeter side you can add 2 Tablespoons.
- You can use cornstarch instead of arrowroot powder if you’d like. You can also make the sauce without either. It will be a thinner sauce, but it still tastes just as good and it’s perfect for drizzling over the plated dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until warmed through, adding a splash of water if needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
So yummy! This is a new regular for us! It is such a good healthy alternative to takeout!
Woo!! So glad you loved this recipe, Jen. Thanks for the review. I so appreciate it. 🙂
Perfect recipe as always !! For a family of 4, we doubled the broccoli and peppers along with the sauce. It was delicious!! Would absolutely make again. Garnished with crushed peanuts and fresh cilantro — tastes as “authentic” as takeout Chinese w/o all the calories and sodium!! Absolutely wonderful.
Ahh that makes me so happy to hear, Katie! I’m so glad this recipe was a hit with your family. Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it!
Oh my gosh this meal is so delicious. I love PF Changs but I would take this dish over PF Changs any night! It’s healthier and honestly, has better flavor. I should have made a double batch!! Yum.
This meal is delicious and even tastes great as leftovers the next day. Truly tastes like I ordered Chinese food! Have already made it twice! 💛
Yay!! So glad you’re loving this recipe, Marisa! Thanks for coming back to leave a comment + star rating. I so appreciate it!
Sounds yummy! Those of us who are watching our sodium intake would truly appreciate knowing how much sodium is in a serving. Thank you.
Is the calorie count just for the chicken dish or does it include the brown rice?
Hey Kris! Yes, that is correct. 🙂
I still don’t know if the calorie count includes the rice or not…
Just updated the recipe so it’s more clear. Nutrition info includes 1/2 cup cooked brown rice. 🙂
Wow – that’s great! I made it for dinner tonight and my husband now wants it at least once a week. He’s a pretty picky eater so it’s a huge win for me.