Nut-Free Kung Pao Chicken

Elevate your weeknight dinner routine with this bold and flavorful Nut-Free Kung Pao Chicken! This allergy-friendly twist on the classic Chinese takeout favorite features tender, stir-fried chicken breast cubes coated in a savory-sweet sauce made with soy sauce, rice vinegar, ginger, and garlic—no nuts required. Crunchy water chestnuts and vibrant red and green bell peppers bring texture and color, while dried red chilies add just the right amount of heat. With a quick prep time of just 20 minutes, this recipe is perfect for busy nights. Serve it over fluffy steamed rice or noodles for an irresistible, nut-free delight that the whole family will love.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breasts
• 2 tbsp Cornstarch
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Brown sugar
• 1 tbsp Oyster sauce
• 1 tbsp Ginger, minced
• 2 cloves Garlic, minced
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 3 stalks Green onions, chopped
• 1 can Canned water chestnuts, drained and sliced
• 6 whole Dried red chilies
• 2 tbsp Sesame oil
• 3 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Ground black pepper

Directions

Step 1

Start by slicing the chicken breasts into bite-sized cubes and toss them with cornstarch in a bowl. Set aside.

Step 2

In a small bowl, mix together soy sauce, rice vinegar, brown sugar, oyster sauce, ginger, and garlic to create the sauce. Stir well until combined.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the dried red chilies and stir-fry for about 1 minute until fragrant.

Step 4

Add the chicken pieces to the skillet, season with salt and ground black pepper, and stir-fry for about 5-6 minutes or until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the remaining tablespoon of vegetable oil and sesame oil, then add the chopped red and green bell peppers. Stir-fry for about 3 minutes until the peppers are slightly tender.

Step 6

Return the cooked chicken to the skillet, add the water chestnuts and the prepared sauce. Stir everything together and let it cook for another 3-4 minutes, allowing the sauce to thicken and coat all ingredients.

Step 7

Finally, add the chopped green onions, mix well, and cook for an additional minute.

Step 8

Serve the Nut-Free Kung Pao Chicken hot with steamed rice or noodles.

Nutrition Facts

Serving size	1227 grams (1227.0g)

Amount per serving	% Daily Value*
Calories	1709

Total Fat 85.60g	110%
Saturated Fat 14.50g	73%
Polyunsaturated Fat 37.00g
Cholesterol 386mg	129%
Sodium 4903mg	213%
Total Carbohydrate 84.20g	31%
Dietary Fiber 17.60g	63%
Total Sugars 23.80g
Protein 153.20g	306%

Vitamin D 5IU	23%
Calcium 202mg	16%
Iron 10mg	56%
Potassium 3632mg	77%

*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: 44.8%

Protein: 35.6%

Carbs: 19.6%