Healthier Kung Pao Chicken Recipes
HEALTHIER KUNG PAO CHICKEN
This is super easy and healthier than your traditional kung pao chicken dish.
Provided by LucyFitz46
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
- Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.
Nutrition Facts : Calories 334 calories, Carbohydrate 24 g, Cholesterol 58.5 mg, Fat 14.6 g, Fiber 2.7 g, Protein 26.9 g, SaturatedFat 2.1 g, Sodium 311 mg, Sugar 4.4 g
HEALTHY KUNG PAO CHICKEN
Chicken breast coated with a sweet and tangy sauce and then topped with crunchy roasted peanuts
Provided by Rena
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- 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.
- Let it cook for about 2-3 minutes, or until starts to brown, then stir and cook for an additional 1-2 minutes, or until almost cooked through.
- Stir in the chopped veggies, and stir fry for 2-3 minutes more.
- Pour over the remaining sauce and simmer, stirring frequently for a couple of minutes more.
- Take the wok off the heat, and sprinkle with peanuts and green onions.
- Serve over cooked brown rice or cauliflower rice and enjoy!
Nutrition Facts : Calories 492 kcal, Carbohydrate 28 g, Protein 42 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 109 mg, Sodium 766 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
KUNG PAO CHICKEN
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 Recipes Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 12
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, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g
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