Lightened-Up Kung Pao Chicken (Weeknight Style)
This lighter take on Kung Pao Chicken delivers bold, classic flavors without the heaviness. Tender chicken breast is stir-fried with crunchy peanuts, crisp vegetables, and a sweet-heat sauce made with soy sauce, sriracha, and honey. Ready in under 30 minutes, this healthy Kung Pao Chicken is perfect for busy week nights when you’re craving takeout vibes at home.Thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Servings 2
Calories 308kcal
Ingredients
- 10 oz boneless skinless chicken breast, chopped
- 2 tsp sesame oil, divided
- 1 garlic clove, minced
- 2 tbsp peanuts, chopped
- 1 green onion, chopped
- 1/2 tsp ginger, minced
- 1 celery rib, chopped
- 1/2 red pepper. chopped
- 1 tbsp low sodium soy sauce
- 2/1/2 tsp sriracha
- 1 1/2 tsp honey
- pepper to taste, Don't skimp here, it makes a difference
Instructions
- Use 1 tsp sesame oil in a pan
- Add chicken and brown, about 5 minutes
- Add ginger & garlic, cook for 2 – 3 minutes more
- Remove and set aside
- Add 1 tsp sesame oil to the pan
- Cook the celery and red pepper for 5 minutes
- In a small bowl mix sriracha, soy, honey and pepper
- Add the chicken to the pan and mix it with the sauce and peanuts
- Cook for 1 – 2 minutes. Top with green onions and serve
Nutrition
Calories: 308kcal | Protein: 40g | Fiber: 6g