High Protein Kung Pao Chicken

Elevate your weeknight dinner game with this High-Protein Kung Pao Chicken, a healthier spin on the beloved Chinese classic. Packed with tender chunks of marinated chicken breast, vibrant vegetables like bell peppers and zucchini, and a rich, savory sauce made with soy, hoisin, and sesame oil, this dish is bursting with authentic flavors. A touch of dried red chilies adds just the right amount of spice, while toasted peanuts introduce a satisfying crunch. With only 15 minutes of prep and 20 minutes of cooking time, this quick and easy stir-fry is perfect for busy lifestyles, offering a protein-packed, nutrient-dense meal that pairs perfectly with steamed rice or your favorite grain. Impress your family with this nutritious, flavor-forward recipe that combines wholesome ingredients with irresistible takeout-style taste.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken breast
• 4 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon peanut oil
• 6 dried red chilies
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 1 large red bell pepper
• 1 medium zucchini
• 3 stalks green onions
• 50 grams toasted peanuts
• 2 tablespoons hoisin sauce
• 3 tablespoons chicken broth
• 1 tablespoon sugar
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt

Directions

Step 1

Cut the chicken breast into 1-inch cubes.

Step 2

In a medium bowl, combine 2 tablespoons of soy sauce, rice vinegar, and cornstarch. Add the chicken pieces and marinate for at least 10 minutes.

Step 3

While the chicken marinates, prepare the sauce by mixing the remaining 2 tablespoons of soy sauce, hoisin sauce, chicken broth, sugar, sesame oil, black pepper, and salt in a small bowl. Set aside.

Step 4

Peel and mince the garlic and ginger. Deseed and slice the red bell pepper into thin strips. Slice the zucchini into half-moons. Chop the green onions into 1-inch pieces.

Step 5

Heat peanut oil in a large non-stick skillet or wok over medium-high heat.

Step 6

Add dried red chilies to the hot oil and stir-fry for 30 seconds until they begin to darken. Be careful not to burn them.

Step 7

Add the marinated chicken to the wok and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken and chilies from the pan and set aside.

Step 8

In the same pan, add garlic, ginger, bell pepper, and zucchini. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Step 9

Return the chicken and chilies to the pan and pour in the prepared sauce. Stir well to coat all the ingredients.

Step 10

Add the peanuts and green onions, and toss everything together until well combined and heated through.

Step 11

Serve hot with steamed rice or your choice of grain.

Nutrition Facts

Serving size	1249.8 grams (1249.8g)

Amount per serving	% Daily Value*
Calories	1972

Total Fat 89.90g	115%
Saturated Fat 16.20g	81%
Polyunsaturated Fat 22.90g
Cholesterol 380mg	127%
Sodium 6351mg	276%
Total Carbohydrate 126.60g	46%
Dietary Fiber 27.80g	99%
Total Sugars 47.00g
Protein 174.20g	348%

Vitamin D 0IU	0%
Calcium 282mg	22%
Iron 16mg	88%
Potassium 3722mg	79%

*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: 40.2%

Protein: 34.6%

Carbs: 25.2%