HEALTHY KUNG PAO CHICKEN RECIPE RECIPES

KUNG PAO CHICKEN WITH BELL PEPPERS RECIPE | EATINGWELL

Kung Pao Chicken with Bell Peppers Recipe | EatingWell image

Here's an easy chicken recipe you'll definitely want to add to your dinner repertoire. A quick marinade tenderizes the chicken and infuses flavor in this healthy version of a take-out favorite. Adding a little oil to finish the marinade coats the chicken and helps keep it from sticking to the pan.

Provided by Grace Young

Total Time 30 minutes

Number Of Ingredients 14

Ingredients

1 pound boneless, skinless chicken breast, cut into 1/4-inch-thick slices
2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided
1 teaspoon dry sherry plus 1 Tbsp., divided
2 teaspoons cornstarch
2 teaspoons toasted sesame oil
2 tablespoons unsalted chicken broth
2 teaspoons balsamic vinegar
2 teaspoons chile-garlic sauce (see Tips)
2 tablespoons vegetable oil, divided
3 slices fresh ginger, peeled and smashed (see Tips)
1 medium red bell pepper, cut into 1-inch squares
1 medium green bell pepper, cut into 1-inch squares
¼ teaspoon salt
2 tablespoons unsalted dry-roasted peanuts

Steps:

Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.
Combine broth, vinegar, chile-garlic sauce, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.

Nutrition Facts : Calories 263.8 calories, CarbohydrateContent 7.4 g, CholesterolContent 62.7 mg, FatContent 14.4 g, FiberContent 1.6 g, ProteinContent 25.2 g, SaturatedFatContent 2.5 g, SodiumContent 459.3 mg, SugarContent 3.3 g

KUNG PAO CHICKEN RECIPE | ALLRECIPES

Kung Pao Chicken Recipe | Allrecipes image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories World Cuisine Asian Chinese

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, CarbohydrateContent 25.3 g, CholesterolContent 65.9 mg, FatContent 23.3 g, FiberContent 4.2 g, ProteinContent 34.4 g, SaturatedFatContent 3.8 g, SodiumContent 595.6 mg, SugarContent 6.8 g

More about "healthy kung pao chicken recipe recipes"

KUNG PAO CHICKEN RECIPE | ALLRECIPES

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!
From allrecipes.com
Reviews 4.3
Total Time 1 hours 30 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 436.5 calories per serving

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

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KUNG PAO CHICKEN RECIPE | MYRECIPES

Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.
From myrecipes.com
Reviews 3.5
Total Time 27 minutes
Calories 275 calories per serving

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KUNG PAO CAULIFLOWER RECIPE - NYT COOKING

While kung pao chicken originated in China’s Sichuan Province, it has become an iconic Chinese American dish. The popular stir-fry typically includes chicken, vegetables and peanuts tossed in a dark, salty, sweet and spicy sauce, but in this vegan take, cauliflower steps in for the chicken. Dark soy sauce is more caramel-flavored and less salty than regular soy sauce, and it adds color and richness to the dish. If you don’t have dark soy, substitute with regular soy sauce or hoisin sauce. Make sure you have a lid for your skillet or wok on hand before you start cooking, as covering the cauliflower allows it to cook quicker and more evenly. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
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In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.

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HEALTHY KUNG PAO CHICKEN - SLENDER KITCHEN

Oct 08, 2018 · Healthy Kung Pao Chicken Recipe Healthy Kung Pao Chicken is full of all the flavor of the classic Chinese take-out dish, tastes amazing, and is a meal you can feel good about feeding your family. After a crazy weekend, I had absolutely no desire to cook and was seriously craving Chinese takeout.
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HEALTHY KUNG PAO CHICKEN {SAUCE RECIPE INCLUDED} | HEALTHY ...

May 21, 2019 · Start by making the sauce. Add all ingredients into a small bowl, and whisk well to combine. Add diced chicken to a shallow dish and pour half of the sauce over. Allow it to marinate for at least 15 min. Heat vegetable oil in a wok or large skillet over medium-high heat. Add in the chicken in a single layer.
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HEALTHY KUNG PAO CHICKEN RECIPE - THE ROASTED ROOT

Jan 20, 2021 · How to Make Healthy Kung Pao Chicken: Add the white wine, coconut aminos (or liquid aminos), and avocado oil to a mixing bowl and stir together to combine. Add in the chicken and stir well. Add the tapioca flour and sea salt and stir well. Allow the chicken to marinate while you make the sauce and chop the vegetables.
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HEALTHY KUNG PAO CHICKEN - THE TASTE PLACE

May 16, 2011 · Combine the chicken, ginger, garlic, cornstarch, soy sauce, 1 teaspoon of the rice wine, 1 teaspoon of the sweetener, 1/2 teaspoon of the salt, and 1 teaspoon cold water. Stir to combine. Set aside while preparing the broth mixture. Stir fry the chilis and peppercorns in 1 teaspoon of peanut oil, then push the chili mixture to the sides, add ...
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KUNG PAO CHICKEN RECIPE | FOOD NETWORK

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HEALTHY KUNG PAO CHICKEN RECIPE - THE ROASTED ROOT

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EASY HEALTHY KUNG PAO CHICKEN - EATING BIRD FOOD

Mar 13, 2019 · Transfer chicken to a plate. In the same pan, add remaining oil, bell pepper, green onions, and broccoli and toss. Cook for 5 minutes or until broccoli is tender, then add chicken and sauce to the pan and cook for 2-3 minutes or until sauce thickens a bit. Turn off heat and let rest for 2-3 minutes.
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HEALTHY KUNG PAO CHICKEN - THE TASTE PLACE

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CLEAN EATING KUNG PAO CHICKEN RECIPE - THE GRACIOUS PANTRY

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KUNG PAO CHICKEN RECIPE - MY FOOD AND FAMILY RECIPES

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