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Kung pao chicken over rice with vegetables and peanuts on a plate with chopsticks.
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4.34 from 9 votes

Healthy Easy Kung Pao Chicken

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch/Dinner
Cuisine: Chinese
Keyword: healthy kung pao chicken
Servings: 4
Calories: 340kcal

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
  • 2 cups cooked brown rice for serving
  • crushed peanuts for serving (optional)

Sauce

  • 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*

Instructions

  • 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!

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.

Nutrition

Serving: 1/4 of recipe with 1/2 cup brown rice | Calories: 340kcal | Carbohydrates: 43g | Protein: 27g | Fat: 8g | Fiber: 5g | Sugar: 11g