Healthy Kung Pao Chicken Recipes
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
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
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Estimated Reading Time 6 mins
- 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. Stir it occasionally.
- Add the ingredients for the sauce to a bowl or measuring cup and stir to combine. Set aside until ready to use.
- Add 1 tablespoon of sesame oil to a large non-stick skillet and add half of the chicken, creating one layer of chicken. This allows the chicken to brown up nicely for a good crisp. Cook chicken 2 to 3 minutes until browned, then transfer to a plate and repeat with remaining chicken. Transfer the rest of the chicken to the plate and add 1 tablespoon more of sesame oil or avocado oil to the skillet.
- Add the bell pepper, green onion, and garlic (and chili if using) to the skillet and cook, stirring occasionally until very fragrant, about 3 minutes. Transfer the chicken back into the skillet and continue cooking until everything appears golden-brown and cooked through, about 5 minutes.
CLEAN EATING KUNG PAO CHICKEN RECIPE - THE GRACIOUS …
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Estimated Reading Time 2 mins
- In a large mixing bowl, combine all the marinade ingredients, add the chicken and stir well to coat the meat. Set in the refrigerator for about 20-30 minutes.
- In a small to medium mixing bowl, combine all the sauce ingredients, whisking well to combine and set aside.
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Estimated Reading Time 4 mins
- Heat 1/2 Tablespoon sesame oil in a large sauté pan or wok. Once hot, add chicken, garlic and ginger and cook for 5-7 minutes until chicken is just cooked through. 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.
- Serve kung pao chicken and veggies over brown rice. Top with crushed peanuts and sriracha for more spice!
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- First, prepare kung pao sauce. Mix together minced garlic, soy sauce, sesame oil, sriracha, chili garlic paste, and honey. Set aside. Then, create a corn starch slurry by whisking together cornstarch and warm water. Whisk until the corn starch has dissolved and set aside.
- Next, prepare chicken breast by thinly slicing it into bite-sized pieces. We like to cut ours extra thin so it ends up like take-out style kung pao chicken.
- Heat 1 tablespoon of olive oil (or more, if needed) in a large frying pan over medium/high heat. When the olive oil is fragrant, add diced chicken and season with salt and pepper. Saute for 3-4 minutes to partially cook it. Then, remove from heat and set aside.
- Add another tablespoon of olive oil to the pan and then add green beans. Saute for 3-4 minutes on medium/high heat. Once green beans are partially cooked, add chicken back in and mix.
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Estimated Reading Time 6 mins
- Grease your crockpot with cooking spray. Whisk together sauce ingredients: broth - pepper. Pour half the sauce into crockpot.
- Place chicken and onion into crockpot. Pour the rest of the sauce over the chicken. Place the lid on and cook on HIGH for 2 1/2 - 3 hours or LOW for 5 - 6 hours.
- Remove chicken from crockpot. Set aside. Whisk together water and cornstarch, then stir into the sauce until well combined.
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From slenderkitchen.com
Estimated Reading Time 6 mins
- 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.
- Add the remaining sesame oil to the pan. Add the celery and red pepper. Cook for 5-7 minutes until tender crisp.
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- Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. **Skip this step if in a pinch and add chicken directly to the slow cooker.
- In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, garlic, ginger and red pepper chili flakes and pour over chicken.
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Estimated Reading Time 5 mins
- Prepare the ingredients needed for Kung Pao Chicken, and remove the fascia from the chicken breast. It is best to fry the peanuts in advance and set aside.
- Pat the chicken breast with the back of the knife to relax the chicken so that the chicken can taste better. Then cut the chicken into diced, add half teaspoon white pepper, 1 tablespoon of cooking wine, a little salt, 1 tablespoon of starch, 1 tablespoon of oil and mix well, marinate 5-10 minutes. I added oil to make the chicken tender and smooth, and it is not easy to stick to the pan when frying.
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Estimated Reading Time 6 mins
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