Heart-Healthy Chicken Pao

Delight your taste buds with this vibrant and flavor-packed Heart-Healthy Chicken Pao—a perfect balance of nutrition and indulgence. This stir-fry recipe combines tender, marinated chicken breasts with colorful, crisp vegetables like bell peppers, broccoli, and carrots, all brought to life with a savory yet subtly sweet sauce made from low-sodium soy sauce, rice vinegar, and a touch of honey. Infused with the bold flavors of garlic, fresh ginger, and a hint of crushed red pepper for warmth, it’s a wholesome meal that’s easy on the heart. Topped with crunchy unsalted peanuts and served over fiber-rich brown rice, this dish is not only quick to make in under 40 minutes but is also packed with protein and essential nutrients. Perfect for a light yet satisfying dinner, this Heart-Healthy Chicken Pao is an excellent option for clean eating without compromising on flavor.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken breasts
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons sesame oil
• 2 teaspoons cornstarch
• 1 medium, sliced red bell pepper
• 1 medium, sliced green bell pepper
• 1 cup medium broccoli florets
• 1 medium, julienned carrot
• 3 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon crushed red pepper flakes
• 1 quarter cup unsalted peanuts
• 3 chopped green onions
• 2 cups cooked brown rice
• 2 tablespoons olive oil

Directions

Step 1

In a medium bowl, combine soy sauce, rice vinegar, honey, sesame oil, and cornstarch. Mix well to create the marinade.

Step 2

Cut the chicken breasts into bite-sized pieces and add them to the marinade, stirring to coat. Let sit for at least 10 minutes.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the garlic, ginger, and red pepper flakes, then sauté for about 30 seconds until fragrant.

Step 5

Add the red and green bell peppers, broccoli, and carrots to the skillet. Stir-fry the vegetables for about 3-4 minutes, or until they are just tender.

Step 6

Return the chicken to the skillet, and add the peanuts and green onions. Stir everything together and cook for another 2-3 minutes until heated through.

Step 7

Serve the Chicken Pao over cooked brown rice.

Step 8

Optionally garnish with extra green onions or a sprinkle of sesame seeds, if desired.

Nutrition Facts

Serving size	1698.4 grams (1698.4g)

Amount per serving	% Daily Value*
Calories	2970

Total Fat 156.90g	201%
Saturated Fat 25.80g	129%
Polyunsaturated Fat 15.90g
Cholesterol 425mg	142%
Sodium 2772mg	121%
Total Carbohydrate 183.90g	67%
Dietary Fiber 31.10g	111%
Total Sugars 38.60g
Protein 219.60g	439%

Vitamin D 25IU	125%
Calcium 298mg	23%
Iron 15mg	82%
Potassium 3924mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 29.0%

Carbs: 24.3%