A lightened up version of a Chinese take-out favorite, this healthy kung pao chicken is packed with nutrients and not lacking any flavor. Gluten-free and dairy-free.
- 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
- 2 cups cooked brown rice, for serving
- crushed peanuts, for serving (optional)
- 1/4 cup coconut aminos or low sodium soy sauce/tamari
- 1–2 Tablespoons honey*
- 2 teaspoons sambal oelek chili paste or sriracha
- 1/2–1 teaspoon arrowroot powder for thickening (optional)*
- Make sauce by combining all ingredients in small bowl.
- Heat 1/2 Tablespoon sesame oil in a large sauté pan or wok. Once hot, add chicken, garlic and ginger and cook for 5-7 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, then add chicken and sauce to the pan and cook for 2-3 minutes or until 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!
- 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.
- Serving Size: 1/4 of recipe with 1/2 cup brown rice
- Calories: 340
- Sugar: 11g
- Fat: 8
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 27g
Keywords: healthy kung pao chicken