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–+ servings
The healthy version of Panda Express Kung Pao Chicken is a fat-free one-pot meal. You don't have to add any oil in this quick recipe. Together with homemade Kung Pao Sauce, you can enjoy a low-calorie, healthy, lightly spiced and salty Kung Pao Chicken better than Panda Express in a short time.

Kung Pao Chicken

Prep : 10 minutes
Cook : 10 minutes
Author : Anna Lee
Cuisine : Chinese
4.75 from 4 votes
Serving : 3
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This Kung Pao Chicken recipe shows you how to make Panda Express Kung Pao Chicken in less than 20 minutes, with tips. So you can quickly and easily prepare a low-fat and low-calorie Kung Pao Chicken for your dinner.

Ingredients

KUNG PAO SAUCE:

  • 2 tablespoons ketchup
  • 1 tablespoon Chinese black vinegar (or substitute good-quality balsamic vinegar)
  • 1.5 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Sichuan pepper oil
  • 1 teaspoon cornstarch
  • 1/4 cup water

STIR FRY:

  • 0.7 lb /300g boneless chicken drumsticks, cut into 1 inch cubes
  • 5 slices ginger
  • 1 teaspoon garlic, finely chopped
  • 1/2 cup whole peanuts roasted unsalted
  • 6~8 dried chilies
  • 1/2 zucchini, chopped into squares
  • 1/2 red Bell Pepper, chopped into squares
  • 1/2 yellow Bell Pepper, chopped into squares

Instructions

  • Cut the chicken drumsticks into 1-inch cubes.
  • Mix Kung Pao Sauce - Mix ketchup, Chinese black vinegar (or substitute a good balsamic vinegar), soy sauce, sugar, Sichuan pepper oil, cornstarch, and water in a bowl. Set aside.
  • Heat the skillet over medium heat and place the chicken drumsticks in, skin side down. Don't turn over, about 2 minutes. (Noted 1)
  • Add garlic and ginger, stir fry for 1 minute.
  • Cover the pot and simmer for about 2 minutes.
  • Add the zucchini, and stir for 1 minute.
  • Add dried chilies and stir for 1 minute more. (Noted 2)
  • Add the kung pao sauce, cover the pan and bring it to a boil. Before you add it to the pan, stir it well, to dissolve the cornstarch.
  • Add yellow and red bell peppers and stir for 1 minute.
  • Add roasted peanuts. Then ready to serve with rice.

Video

Tips & Notes:

  1. If you fry the chicken drumsticks skin side down, you retain the chicken fat, which enhances the flavor, requires no additional oil, and is lower in calories and healthier.
  2. Don't add the dried chilies too soon or they'll burn easily and the flavor will be insufficient.  After adding the dried chilies, stir constantly so that the dried chilies heat evenly and release their flavor.

Nutrition Information:

Serving: 300g Calories: 350kcal (18%) Carbohydrates: 22g (7%) Protein: 29g (58%) Fat: 18g (28%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 5g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 101mg (34%) Sodium: 957mg (42%) Potassium: 841mg (24%) Fiber: 6g (25%) Sugar: 10g (11%) Vitamin A: 3216IU (64%) Vitamin C: 50mg (61%) Calcium: 45mg (5%) Iron: 3mg (17%)
Keyword: Kung pao chicken,Kung pao chicken recipe
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