Go Back
A vibrant stir-fry pan filled with Healthy Kung Pao Chicken, red bell peppers, zucchini, and peanuts.

25-Minute Healthy Kung Pao Chicken

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp low -sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp cornstarc h
  • 1/2 cup low -sodium chicken broth
  • 1 tsp toasted sesame oil
  • 1 tbsp avocado oil
  • 1 large red bell pepper, diced
  • 1 medium zucchini , diced
  • 3 cloves garlic , minced
  • 1 tbsp fresh ginger, grated
  • 6 dried Szechuan chili peppers
  • 1/4 cup unsalted dry-roasted peanuts
  • 2 green onions , thinly sliced

Method
 

  1. In a small mixing bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch, chicken broth, and sesame oil until the cornstarch is fully dissolved.
  2. Heat avocado oil in a large wok or non-stick skillet over medium-high heat until shimmering.
  3. Add chicken cubes to the wok and sear for 5 to 7 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  4. Add red bell pepper and zucchini to the remaining oil in the wok and stir-fry for 3 minutes until slightly softened but still crisp.
  5. Incorporate minced garlic, ginger, and dried chilies into the vegetables; sauté for 60 seconds until aromatic.
  6. Return the cooked chicken to the wok and pour the prepared sauce over the mixture.
  7. Cook for 2 minutes while tossing constantly until the sauce has thickened and achieved a glossy consistency.
  8. Fold in the peanuts and green onions, then remove from heat immediately to serve.