Kung Pao Chicken (Lighter)

By using a quick stir-fry technique instead of deep-frying, this dish preserves authentic Sichuan flavors while providing a high-protein meal that matches macro targets.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (1.54 lbs) chicken breast, cubed · 784 kcal in the whole recipe
• 150 g (0.75 cup) dry white rice · 540 kcal in the whole recipe
• 30 g (1 oz / ~2 tbsp) roasted unsalted peanuts · 176 kcal in the whole recipe
• 150 g (1 medium) red bell pepper, chopped · 46 kcal in the whole recipe
• 60 g (3 stalks) green onion, cut into chunks · 19 kcal in the whole recipe
• 10 g (1 tbsp) fresh ginger, grated · 8 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 48 g (3 tbsp) low sodium soy sauce · 27 kcal in the whole recipe
• 30 g (2 tbsp) plain vinegar (instead of rice vinegar) · 6 kcal in the whole recipe
• 6 g (1 tsp) brown sugar · 23 kcal in the whole recipe
• 10 g (1 tbsp) cornstarch · 38 kcal in the whole recipe
• 100 g (0.4 cup) chicken broth · 6 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 5 g (1 tsp) sesame oil · 44 kcal in the whole recipe
• Whole dried red chilies and Sichuan pepper to taste

Method

1. Boil dry rice according to package instructions until fluffy, and marinate cubed chicken breast with 16 g soy sauce and 5 g cornstarch in a bowl.

   

2. In a separate small bowl, whisk together remaining soy sauce (32 g), plain vinegar, brown sugar, remaining cornstarch (5 g), and chicken broth to form the stir-fry sauce.

   

3. Heat canola oil in a wok or large skillet over high heat (190°C / 375°F) and stir-fry the marinated chicken until browned and cooked through, then set chicken aside.

   

4. In the same wok, add sesame oil, minced garlic, grated ginger, chopped green onion, red bell pepper, and dried chilies; stir-fry for 2 minutes until fragrant.

   

5. Return cooked chicken to the wok, pour in the prepared sauce mixture and roasted peanuts, and toss rapidly for 1-2 minutes until sauce thickens and coats everything evenly; serve over rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.