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Healthier Kung Pao Chicken

Amazing flavor and a heart-healthy meal!
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Main Course
Cuisine: American
Keyword: kung pao chicken
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


  • 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.


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