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Healthier Kung Pao Chicken

Amazing flavor and a heart-healthy meal!

Course Main Course
Cuisine American
Keyword kung pao chicken
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings
Author Amanda Rettke


  • 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


  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

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