Kung Pao Chicken (healthy version)

In my opinion, it has to have variety and good taste to stick to any diet. I love spicy food, and this kung pao chicken (healthy version) is definitely a favorite, but a lot of times, it’s cooked in oils, which are not good for you. This kung pao chicken (healthy version) solves that problem while maintaining great flavor.

Serves 2 | High-protein, low sugar, minimal oil

Ingredients:

1 lb boneless, skinless chicken thighs or breasts, diced

1 red bell pepper, chopped

1 zucchini, chopped (optional veggie boost)

1/4 cup roasted peanuts (or cashews if you’re feeling fancy)

2 green onions, sliced

2–3 dried red chilies (or 1 tsp chili flakes)

1 tbsp avocado or olive oil

Sauce:

2 tbsp low-sodium soy sauce or coconut aminos

1 tbsp rice vinegar or apple cider vinegar

1 tbsp hoisin sauce (or sugar-free ketchup with a dash of fish sauce)

1 tsp sesame oil

1 tsp cornstarch or arrowroot powder

1/2 tsp honey or monk fruit sweetener (optional)

2 garlic cloves, minced

1 tsp fresh ginger, minced

Instructions for Kung Pao Chicken (healthy version):

1. Marinate the Chicken (quickly):
Toss the diced chicken with half the sauce mixture. Let it sit while you chop your veggies.

2. Cook the Chicken:
Heat oil in a large nonstick skillet or wok over medium-high heat. Sear the chicken until browned and cooked through (about 5–6 minutes). Remove and set aside.

3. Stir-Fry Veggies:
Add bell peppers, zucchini, and dried chilies to the same pan. Stir-fry for 3–4 minutes until just tender.

4. Combine Everything:
Add the chicken back in. Pour in the remaining sauce and toss everything together. Add peanuts and cook another minute until glossy and slightly thickened.

5. Finish Strong:
Top with green onions. If you like it zesty, squeeze a lime over it.

Serve it over cauliflower rice or a half-and-half mix of jasmine rice and shredded cabbage. If you want to be savage, garnish with a fried egg.

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Kung Pao Chicken (healthy version)