This healthier version of Kung Pao Chicken is from Steamy Kitchens’ cookbook, Healthy Asian Favorites. It is simply wonderful and so easy to do! Looking for other healthier chicken dishes? Try my Grilled Chicken Tomato Salad or Grilled Chicken Cobb Salad.
Kung Pao Chicken
We are a pretty typical Midwestern family and casseroles are a major staple in our diets. When I had the opportunity to review this new book, I was so excited to introduce some new flavors to my children! Turns out they loved it and our family was changed forever. Now we try to introduce different cuisines into their diet as much as possible.
Not only did we love the flavor, but we loved that it is a heart-healthy meal.
Healthier Kung Pao Chicken
I have talked about how my husband is learning to live life with AFib, and having this book arrived 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 an average 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 Jaden’s great instruction and guidance, I was able to cook something that was delicious and good for us. I don’t know how she did it, but I feel completely indebted to her for that sweet moment of culinary (and familial!) joy.
What to Serve with Kung Pao Chicken
Rice! Any kind of rice you prefer. 🙂 The traditional recipe calls for white rice, but I made up a quick fried rice for my kids. Other options are noodles (like linguine) or even zucchini noodles (zoodles) if you stating on the heart-healthy trend.
If you happen to be meal planning, this dish tastes great hot or cold, so feel free to pack some up for your lunch!
Recipe printed with permission.
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!
Amazing flavor and a heart-healthy meal!
- 10 oz boneless skinless chicken breasts, cut into bite-sized portions
- 1 tablespoon Chinese black vinegar or non-aged balsamic vinegar
- 2 tablespoons fat-free vegetable or chicken stock
- 1/2 yellow bell pepper, cut into 1-inch dice
- 1/2 red bell pepper, cut into 1-inch dice
- 2 cloves garlic, finely minced
- 2 teaspoons cooking oil
- 1/2 teaspoons cornstarch
- 2 teaspoons low-sodium soy sauce
- 1/3 cup chopped unsalted roasted peanuts
In a bowl, combine chicken with 1 teaspoon of soy sauce and cornstarch. Marinate for 10 minutes.
Heat wok or large saute pan over high heat. When hot, swirl in the oil and add the chicken.
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.
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.
Top with chopped peanuts and serve. (I served mine over fried rice.)
*Jaden's original recipe calls for dried red chilies and no yellow pepper.