Healthy Kung Pao Chicken with Brown Rice
4 servings · 15 min prep · 15 min cook
Macros per serving
↓ 42% fewer calories · 285 kcal saved
Smart swaps
- Dark-meat chicken thighs fried in 3 tbsp oil→Chicken breast seared in 1 tbsp avocado oil
Chicken breast has 65% less fat than thighs; using 1 tbsp oil instead of 3 saves 24g fat per batch.
- 1/2 cup peanuts→3 tbsp dry-roasted unsalted peanuts
Reduces peanut fat from 36g to 12g per batch while preserving the signature crunch and flavor in every bite.
- Hoisin sauce + 2 tbsp sugar→Chili garlic sauce + 2 tsp honey
Cuts sugar from 18g to 5g per serving by replacing sweet hoisin and granulated sugar with a spice-forward sauce.
- White rice (implied restaurant side)→Brown rice
Brown rice adds 3g fiber per serving and has a lower glycemic index, keeping blood sugar more stable after the meal.
- Cornstarch-dredged chicken→Naked seared chicken with sauce-based arrowroot thickener
Eliminates the starchy coating that absorbs excess oil during frying, saving roughly 10g fat per serving.
Original
- 1.5 lb boneless skinless chicken thighs, cubed
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 2 tbsp granulated sugar
- 8 dried red chili peppers
- 0.5 cup roasted peanuts
- 4 garlic cloves, minced
- 4 green onions, chopped
Healthy version
- •1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
- •2 tbsp low-sodium soy sauce
- •1 tbsp rice wine vinegar
- •1 tbsp chili garlic sauce (sambal oelek)
- •2 tsp honey
- •1 tbsp arrowroot starch
- •1 tbsp avocado oil
- •1 red bell pepper, diced
- •6 dried red chili peppers
- •4 garlic cloves, minced
- •1 tbsp fresh ginger, minced
- •3 tbsp unsalted dry-roasted peanuts
- •2 cups cooked brown rice
- •4 green onions, sliced
Method
- 1
In a small bowl whisk together soy sauce, rice wine vinegar, chili garlic sauce, honey, arrowroot starch, and 2 tbsp water to make the sauce. Set aside.
- 2
Season chicken breast cubes with a pinch of salt and pepper. Heat avocado oil in a large wok or skillet over high heat.
- 3
Add chicken in a single layer and cook undisturbed 3 minutes until seared. Flip and cook another 2-3 minutes until golden and cooked through. Transfer to a plate.
3 minutes2–3 minutes - 4
In the same wok, add bell pepper. Stir-fry 2 minutes until crisp-tender.
2 minutes - 5
Add garlic, ginger, and dried chili peppers. Stir-fry 30 seconds until fragrant.
30 seconds - 6
Return chicken to the wok and pour sauce over everything. Toss and cook 1-2 minutes until sauce thickens and coats the chicken.
1–2 minutes - 7
Remove from heat and fold in peanuts and half the green onions.
- 8
Serve over brown rice and garnish with remaining green onions.