Healthy Kung Pao Chicken

filed under: Food + Drink on February 5, 2013

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 ChickenHealthier 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!

Healthier Kung Pao Chicken
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
 

Amazing flavor and a heart-healthy meal!

Course: Main Course
Cuisine: American
Keyword: kung pao chicken
Servings: 4 servings
Author: Amanda Rettke
Ingredients
  • 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
Instructions
  1. In a bowl, combine chicken with 1 teaspoon of 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. (I served mine over fried rice.)

  6. *Jaden's original recipe calls for dried red chilies and no yellow pepper.

Recipe Video

[brid autoplay="true" video="385484" player="16518" title="Healthier Kung Pao Chicken "]

 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!

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Comments

  • Tara @ Unsophisticook says:

    Never? Looks like your first attempt was successful — yum!

    • Amanda says:

      Well thanks. 🙂

  • vanillasugarblog says:

    thankfully healthy these days means tasty
    with enough herbs and spices it’s so easy
    glad you liked it
    i have the same issue with my hubby, not the same medical but the same “trying to get him to eat better”
    i’ve found if the plate is dressed up enough he’ll eat it.

    • Amanda says:

      With all your beautiful recipes I would think he would be a great eater! 🙂

  • Dawn | KitchenTravels says:

    Great job! Jaden’s first cookbook (The Steamy Kitchen Cookbook) is fantastic, too. Every recipe of hers I’ve made has turned out perfectly. Can’t wait to get her newest book! She is the best. 🙂

  • aida mollenkamp says:

    You a terrible cook? I don’t believe it! So glad to hear you took the plunge into Asian food — it’s so delish!

  • Joy Ellis says:

    I don’t believe that you are a terrible cook! That dish looks so yummy! 🙂

  • Anna @ Cuparoons says:

    This looks delicious! I’ve been looking for something besides pasta to make this week and this is it! Thanks for sharing. By the way, does it say how much red pepper flakes to add? My family likes a little “kick”.

    • Amanda says:

      She has 2-3 red dried chilies that she soaks in water for about 10 minutes… then chops. She says you can discard the seeds if you want less heat! 🙂

  • Bellenza Bistro says:

    What a wonderful behind-the-scenes story to this recipe! Happy healthy eating!

  • Lana @ Never Enough Thyme says:

    I don’t cook Asian food either, even though we really love it. It has always seemed so intimidating for some reason. I can’t wait to get my copy of Jaden’s new cookbook so I can get confident in making these great Asian recipes at home.

  • megan @ whatmegansmaking says:

    It looks like it turned out perfectly! Can’t wait to try this one – I have Jaden’s first cookbook and love it 🙂

  • Brenda @ a farmgirl's dabbles says:

    Ooooooo…that looks fabulously yummy. I just never understand how you could be a horrible cook. Looks like keeping Jaden’s book on the counter just might turn that around. 😉

  • Kelly says:

    This looks absolutely delicious 🙂

  • Andrea Merrigan says:

    Yummy…bookmarked this to add to my menu next month.

  • food recipes says:

    Wow this looks really tasty. Will try this soon.

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