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Healthy Kung Pao Chicken

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This Healthy Kung Pao Chicken recipe is a lighter take on the classic Chinese dish, offering tender chicken, crunchy peanuts, and bold flavors in a quick, easy, and healthier meal.

303 CAL 11g CARBS 11g FAT 36g PROTEIN 4
23 Comments
A bowl of Healthy Kung Pao Chicken featuring chunks of chicken, red bell peppers, celery, and garnished with green onions and peanuts.
Healthy Kung Pao Chicken Recipe

Healthy Kung Pao Chicken is a flavor-packed dish that's perfect for busy weeknights or whenever you're craving takeout without the guilt. With tender chicken, crunchy peanuts, and a savory-sweet-spicy sauce, it's a recipe you'll want to keep on repeat.

This version of Kung Pao Chicken is lightened up but still delivers all the bold flavors you love from the classic dish. The combination of soy sauce, vinegar, and just the right amount of heat creates an irresistible sauce that coats the chicken and veggies beautifully.

If you're a fan of takeout-inspired meals but prefer healthier options, this recipe is a must-try. Plus, it's incredibly versatile—swap in your favorite protein or veggies to make it your own!

Chinese takeout lovers will also want to try this Healthy Orange Chicken and Healthy Beef and Broccoli.

What is Kung Pao Chicken?

Kung Pao Chicken is a popular Chinese stir-fry dish originating from the Sichuan province. Known for its bold flavors, the dish combines tender chicken, crunchy peanuts, and vegetables in a savory, sweet, and spicy sauce.

Traditionally, Sichuan peppercorns add a signature numbing heat, but this lighter version uses ingredients that are easier to find while keeping the dish delicious.

Ingredients for Healthy Kung Pao Chicken arranged neatly, including raw chicken breast, diced red bell peppers, sliced celery, chopped green onions, crushed peanuts, minced ginger, soy sauce, and various sauces in small bowls.

Ingredients and Substitutions

Here’s what you need to make Healthy Kung Pao Chicken:

  • Chicken breast: A lean protein that cooks quickly and soaks up the sauce. Substitute with chicken thighs, tofu, or shrimp for variety.
  • Vegetables: Bell peppers and zucchini bring color and crunch. Broccoli, snap peas, or carrots are great alternatives.
  • Soy sauce (or tamari): Provides a salty, umami-rich base. Use tamari for a gluten-free option.
  • Rice vinegar: Adds a tangy kick to balance the sweetness. Substitute with apple cider vinegar or lime juice if needed.
  • Honey: A natural sweetener that balances the savory flavors. Swap with maple syrup or agave for a vegan option.
  • Dried red chilies: Add heat to the dish. Adjust the number based on your spice tolerance or use chili flakes.
  • Peanuts: For crunch and flavor. Substitute with cashews or leave out for a nut-free version.
  • Cornstarch: Helps thicken the sauce. Arrowroot powder works as an alternative.
  • Garlic and ginger: Key aromatics for building flavor. Fresh is best, but powdered versions work in a pinch.

How to Make Healthy Kung Pao Chicken

  1. Prep the Chicken: Toss chicken pieces with cornstarch, salt, and pepper. This helps lock in moisture and create a crispy coating when stir-fried.
  2. Stir-Fry: Cook the chicken in a hot skillet until golden brown. Remove and set aside.
  3. Sauté Vegetables: Add your bell peppers, zucchini, or chosen veggies to the pan. Stir-fry until tender-crisp.
  4. Toast Chilies: Quickly toast the dried red chilies to release their flavor.
  5. Make the Sauce: Combine soy sauce, honey, rice vinegar, and a cornstarch slurry. Pour it into the skillet and let it thicken.
  6. Combine Everything: Add the chicken back to the skillet, toss with the sauce, and sprinkle with peanuts.

Pro Tips

  • For extra crispiness: Sear the chicken in batches to avoid overcrowding the pan.
  • Customize the spice: Adjust the number of chilies or add chili garlic sauce for more heat.
  • Serve immediately: This dish is best enjoyed fresh, as the veggies will retain their crunch.

How to Serve Kung Pao Chicken

Healthy Kung Pao Chicken pairs perfectly with:

  • Steamed rice: Classic white or brown rice soaks up the flavorful sauce.
  • Cauliflower rice: A low-carb alternative that keeps the meal light.
  • Noodles: Toss with rice or egg noodles for a hearty, saucy dish or make some healthy chow mein.
  • Zucchini noodles: For a healthy, veggie-packed option.

A bowl of Healthy Kung Pao Chicken featuring tender chicken pieces, red bell peppers, celery, and green onions, garnished with crushed peanuts. Fresh green onions and small dishes of sliced scallions are placed beside it.

Toppings and Add-Ons

Make your dish pop with these extras:

  • Green onions
  • Sesame seeds
  • Chili flakes
  • Crushed peanuts

Variations

  • Vegetarian: Replace chicken with tofu or tempeh, like in this Kung Pao Tofu.
  • Low-carb: Skip the honey and serve over cauliflower rice like this low carb version.
  • Extra heat: Add more dried chilies or a drizzle of chili oil.
  • Kid-friendly: Reduce or omit the chilies for a milder version.
  • Change up the protein: Try making Kung Pao Shrimp, salmon, pork, or even ground meat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. This dish does not freeze well due to the fresh vegetables.

Frequently Asked Questions

Here's what people ask about this recipe!

Yes! You can substitute the chicken with firm tofu, tempeh, or even cauliflower for a plant-based option. Use a vegetarian oyster sauce or skip it entirely if necessary.

 

To make this recipe gluten-free, use tamari or a gluten-free soy sauce and ensure the oyster sauce you use is also gluten-free. Always check the labels of your sauces.

 

This dish has a moderate level of spiciness due to the dried red chilies. If you prefer less heat, reduce the number of chilies or remove the seeds. For a spicier version, add chili flakes or a splash of sriracha.

 

Yes, you can prepare the sauce and chop the vegetables ahead of time. Cooked Kung Pao Chicken can be stored in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop or microwave before serving.

 

Yes, pre-cooked chicken can be used. Simply toss the cooked chicken in the sauce and cook just long enough to warm through and coat evenly.

 

A close-up shot of Healthy Kung Pao Chicken, featuring tender chicken pieces, vibrant red bell peppers, celery, and green onion slices in a light sauce, served in a neutral-colored bowl.

More Takeout Inspired Recipes

Looking for make more tasty Asian recipes at home? Try these next.

The Recipe
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Healthy Kung Pao Chicken

303 CAL 11g CARBS 11g FAT 36g PROTEIN 4
PREP TIME: 10 Min
COOK TIME: 15 Min
TOTAL TIME: 25 Min
Dinner
23 Comments
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Ingredients

US METRICS
  • 1.33 lbs boneless skinless chicken breast, chopped
  • 4 tsp sesame oil, divided
  • 2 garlic cloves, minced
  • 1 tsp. ginger, minced
  • 2 celery ribs, chopped
  • 1 red pepper, chopped
  • 2 tbsp low sodium soy sauce (or coconut aminos)
  • 1.5 tbsp sriracha (adjust to taste)
  • 1 tbsp honey (adjust to taste)
  • 1/2 tsp pepper
  • 1/4 cup peanuts, chopped (use cashews for Paleo)
  • 2 green onions, chopped

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Instructions

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1

Add half of the sesame oil to the pan. Add the chicken, garlic, and ginger. Cook for 5-7 minutes until just cooked through. Remove and set aside.

2

Add the remaining sesame oil to the pan. Add the celery and red pepper. Cook for 5-7 minutes until tender crisp.

3

Meanwhile stir together the soy sauce, Sriracha, honey, and pepper.

4

Add the chicken back to the pan and add the stir fry sauce and peanuts. Cook for 1-2 minutes so the sauce thickens. Remove from heat and let rest for 2-3 minutes so sauce can further thicken. Top with green onions.

Equipment

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Diets:
Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 303
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 74mg
24%
Sodium 431mg
19%
Total Carbohydrate 11g
4%
Dietary Fiber 2g
8%
Sugars 8g
Protein 36g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
23 Comments
On Healthy Kung Pao Chicken
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Jessica
August 22, 2024 - 20:22
Add a Rating:
5
I needed this recipe! I used the 6 person serving for leftovers and used less siracha because my family doesn’t line too mu cab heat but this is the best kung pao chicken I’ve made. I saw a suggestion in the comments to marinade before, I suggest that. I made at separate 4 serving (just sauce) on the side for a 2 lb (6 serving) meal. I made the normal amount of sauce to add at the end anf it is so delicious. We used lettuce wraps for it as well.
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Joelle Jordan
May 2, 2024 - 06:16
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5
This is outstanding, thank you!
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Christina
March 14, 2024 - 20:37
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5
Great recipe, thanks so much!
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Victoria Doyle
December 13, 2023 - 17:27
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5
Great recipe! Fast, easy, healthy, delicious with ingredients I had on hand! What a home run. Thank you.
  • reply
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Tami
May 3, 2023 - 18:11
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5
This was amazing! Used cashews and the coconut amino acids and coconut rice.
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Kary H
March 24, 2023 - 20:05
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3
I love the fact that this is a much healthier version of the original dish. I always make a dish the first time as written.
This recipe for me, was one noted and lacked depth of flavor. However, I think it’s worth keeping with some tweaks.
Before all else, season the meat with salt and pepper. Next, I would add the garlic, ginger, and 2 tablespoons of the sauce to the meat and let marinate for at least 30 minutes. Marinating the meat adds another level of flavor. For me, the chicken tasted bland, even with a pan of full-flavored ingredients.
This sauce will not thicken as written without a binding agent (ie, cornstarch, flour, butter, or simmering long enough that no sauce is left). However, I’m okay with this thinner, keto/carb friendly sauce. Adjust seasonings to your preference. Needed salt IMO, since I only use low or no sodium ingredients.
I would add the peanuts or cashews (preferably toasted) to toss just before serving. Otherwise, they lack the texture that is intended.
  • reply
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Samantha R
September 27, 2022 - 14:19
Add a Rating:
5
This turned out SO good!!! It is my favorite Chinese dish I have made from home and has definitely become a regular!!
I did use the coconut aminos. Soy sauce upsets my stomach and I actually like the aminos a lot better! I also added green peppers and corn starch.
Thank you!!
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Jess
September 10, 2022 - 18:08
I've made this so many times. It's easy, but it's so, so good. My 13 year old has actually learned to make it, which is great for all of us! Thanks for this recipe!
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Tammy
August 31, 2022 - 19:29
Add a Rating:
5
This is so good! I have been asked to bring this dish to several gatherings. My only "change" is the addition of diced jalapeno for some extra spice. I love it!
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Holly
August 26, 2022 - 05:55
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5
Made this last night & put 1/2 a cup into 2 lettuce cups. So good!!!!! 11/10!
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Holly
August 26, 2022 - 05:55
Add a Rating:
5
Made this last night & put 1/2 a cup into 2 lettuce cups. So good!!!!! 11/10!
  • reply
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Mar
June 28, 2022 - 06:25
Thank you for sharing. Fixing it tonight. thank you again, Marlene K
  • reply
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DebinTX
March 24, 2022 - 17:39
Add a Rating:
5
Loved this flavor, not sure why I didnt have any juice, disapated as soon as I put it in the pan. Possibly my pan was too hot? Still good tho.
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Brandi Warfield
September 7, 2021 - 15:15
Add a Rating:
5
Wow! I usually make a stirfry like this, but the cashews changed EVERYTHING!

A few modifications (due to what I had on hand):
- Frozen bag of stirfry veggies
- Mirin instead of honey
- Corn starch to thicken the sauce

10/10 WILL MAKE AGAIN!
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Kelly
October 13, 2020 - 17:11
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5
Absolutely Devine. Tastes as good as any I’ve had. So flavorful.
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Denise
September 24, 2019 - 05:13
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5
Just love this meal! I used sweet chilli sauce instead of the one here and its still fabulous! Many thanks for it!
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Melissa
March 14, 2019 - 17:54
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5
This was so good! I’ve tried other healthy Kung Pao recipes and none measured up to this one. Definitely a keeper!
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Claudine
September 8, 2018 - 15:06
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5
We LOVED this meal! Def a new fav!!
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Tijana Antonic
September 3, 2018 - 20:07
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5
I’ve made this one a few times now and still love it! Great flavor and satisfies a Chinese food craving. I’ve added some peanut butter to the sauce on days I had extra calories and it was also great.
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Kayla
August 31, 2018 - 15:54
Add a Rating:
5
Easy to make and so tasty!
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mcgrathlori@roc...
January 1, 2018 - 19:26
Want to try
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Holli Hayes
March 3, 2017 - 19:12
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5
delicious! just the right mix of spicy and sweet. easy to make too!
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Mary Darnieder
February 28, 2017 - 17:33
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5
So easy and sooooo full of flavor. I added a bit more sriracha to my bowl. I like it spicy.
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Kristen McCaffrey Founder of Slender Kitchen

I’m Kristen, I blog about food.

I believe you can make great food that's also good for you. Here you will find healthy, easy to make, delicious recipes and meal plans.

Kristen

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