Healthy Kung Pao Chicken


Friday night our family had big craving for Chinese food and over-indulged in our favorites. Naturally, I felt a bit guilty for overdoing it, and my belly was not so grateful either, so I hit the kitchen to find a way to make a healthier Kung Pao Chicken dish. Feel free to substitute chicken or even tempeh if you wish.


1.5 tablespoons dark sesame oil

3/4 cup chopped sweet or red onion

3 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 cup water

3 tablespoons lower-sodium soy sauce

3 teaspoons cornstarch

1 teaspoon brown sugar

1/2 teaspoon dried ginger

1 teaspoon dried red pepper

1 red bell pepper, thinly sliced

1 cup sugar snap peas

3 tablespoons chopped lightly or unsalted, dry-roasted peanuts


1. In a wok or large pan, heat sesame oil medium-high heat. Add the onion to the pan, reduce the heat and sauté for 3 minutes. Toss in the garlic and cook for an additional 30 seconds, stirring constantly.

2. Add the chicken and sauté about 5 minutes or until chicken begins to brown. Meanwhile, combine the water, soy sauce, cornstarch, sugar and ginger and whisk thoroughly.

3. Add the cornstarch mixture to the pan and bring to a boil. Add the sugar snap peas and red pepper to the pan and cook for 2 minutes or the sauce is thickened. Sprinkle with nuts and serve.

If you enjoy Asian cuisine inspired recipe, you may want to make this Fried Rice.

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