I Am Baker

Kung Pao Chicken {healthy asian favorites: steamy kitchen}

There are two things about me that you may or may not know.

I have never ever eaten Kung Pao chicken in my life.

I have never cooked ANY Asian food before.

Kung Pao Chicken from Steamy Kitchens new book!

Both scared me.  Until today.

I made the Kung Pao chicken from Steamy Kitchens new cookbook, healthy asian favorites.

Let me be totally honest with you… my whole family loved it.  Adored it!

I loved it not only for the flavor, but because it is a heart healthy meal.


I have talked about how my husband is learning to live life with AFib, and having this book arrive on my doorstep was such a blessing.  Not only are the meals low sodium and full flavor (which equals great heart healthy meals!) , but they are totally understandable for a horrible cook like me!  (I am not kidding, I am a terrible cook.)

As I sat and looked at my family, hardly stopping to breathe as they gobbled up their meal, I felt such an intense level of satisfaction.  Through Jadens great instruction and guidance, I was able to cook something that was delicious and good for us.  I dont know how she did it, but I feel completely indebted to her for that sweet moment of culinary (and familial!) joy.

Healthy Kung Pao Chicken from steamy kitchen

Kung Pao Chicken {healthy asian favorites: steamy kitchen}


  • 10 ounces boneless, skinless chicken breasts, cut into bite-sized portions
  • 2 tsp low-sodium soy sauce
  • 1/2 tsp cornstarch
  • 2 tsp cooking oil
  • 2 cloves garlic, finely minced
  • 1/2 red bell pepper, cut into 1-inch dice
  • 1/2 yellow bell pepper, cut into 1-inch dice
  • 2 tbsp fat-free vegetable or chicken stock
  • 1 tbsp Chinese black vinegar or non-aged balsamic vinegar
  • 1/3 cup chopped, unsalted roasted peanuts


  1. In a bowl, combine checken with 1 teaspoon or soy sauce and cornstarch. Marinate for 10 minutes.
  2. Heat wok or large saute pan over high heat. When hot, swirl in the oil and add the chicken.
  3. Spread the chicken out over all the surface of the pan. Sear on both sides until lightly brown, but not cooked all the way through, about 4 minutes.
  4. Add garlic and bell peppers. Stir until fragrant. Add the remaining 1 teaspoon of the soy sauce, the stock, and the vinegar. Bring to a simmer and turn heat to medium-low. Cook for 2 minutes, or until chicken is cooked through.
  5. Top with chopped peanuts and serve.
  6. *I served mine over fried rice.
  7. *Jaden's original recipe calls for dried red chili's and no yellow pepper.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

 Recipe printed with permission.

healthy asian favorites: steamy kitchens new book! This Kung Pao is delcious!


We could not be more excited about this book!  I am so delighted that Jaden has found a healthy way for us to enjoy fantastic Asian food!

Jadens’ book is officially available today, so I highly encourage you to check it out!