Healthy Kung Pao Chicken

4.70 from 10 ratings

This filling recipe is satisfying and packed with nutritious vegetables and protein-rich chicken breasts. You are going to love this healthy kung pao chicken recipe!

Prep Time10

Cook Time30

Total Time55

Course: Main Course

Cuisine: Asian

Keyword: chicken breast, healthy chicken, healthy chinese food, kung pao chicken

Servings: people

Calories: 636kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt
Kitchen Knife
Cutting Board

Ingredients

1 ½ cups brown rice uncooked
1 ½ cups water
⅔ cup coconut aminos
¼ cup honey
1 tbsp fresh ginger freshly grated
2 tbsp peanut butter
¼ tsp rice vinegar
½ tsp roasted sesame oil
2 tbsp garlic minced
½ tsp Sriracha
3 lb chicken breast boneless, skinless
1 tbsp cornstarch
2 bell pepper medium (red and green)
4 cups broccoli chopped
¼ cup cilantro chopped, to garnish
¼ cup green onions chopped, to garnish
½ cup peanuts roasted & unsalted, to garnish

Instructions

Instant Pot Instructions

First start by cooking your rice. To do that, spray the inner pot with nonstick cooking spray. Rinse and drain your rice, and then add it to your pot. 1 1/2 cups brown rice
Next, add water to the pot, then close and lock the lid and turn the steam release to handle to sealing. Select Pressure Cook (high) and set the cook time for 20 minutes. (If you have a Keep Warm button, turning it off after cooking will help prevent the rice from sticking to the bottom of the pot.) 1 1/2 cups water
When the cook time is complete, allow the rice to naturally release for 10 minutes, and then quick release the remaining pressure.
Remove the cooked brown rice and set aside.
In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp fresh ginger 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp roasted sesame oil 2 tbsp garlic 1/2 tsp Sriracha
Rinse the inner pot then spray with nonstick cooking spray. Add diced chicken and sauce to the pot, then stir to coat the chicken pieces in the sauce. 3 lb chicken breast
Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 10 minutes. When the cook time is complete, quick release the pressure and remove the lid.
Select Sauté and use a spoon to move the bite sized pieces of cooked chicken to one side of the pot. Add the cornstarch to the opposite side and use a whisk or fork to mix the cornstarch into the sauce. (Do not combine the chicken with the sauce.) 1 tbsp cornstarch
Once the sauce thickens and begins to bubble, cook for 1-2 minutes while continuously stirring, then turn off the pot and mix the chicken with the sauce. Add the diced bell peppers and broccoli. 2 bell pepper 1 green bell pepper 4 cups broccoli
Close and lock the lid, then turn the steam release handle to sealing. Select Pressure Cook (high) and set the cook time for 0 (zero) minutes. When the cook time is complete, quick release the pressure and remove the lid.
Mix the vegetables in with the chicken and transfer chicken mixture on top of the cooked brown rice. Serve kung pao chicken garnished with cilantro, green onions and roasted peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Stove Top Instructions

Cook the rice as directed on the packaging, and set aside. 1 1/2 cups brown rice
In a small bowl, combine the coconut aminos, honey, ginger root, peanut butter, rice vinegar, sesame oil, garlic, and sriracha sauce to make your kung pao sauce. Whisk to combine and set aside. 2/3 cup coconut aminos 1/4 cup honey 1 tbsp fresh ginger 2 tbsp peanut butter 1/4 tsp rice vinegar 1/2 tsp roasted sesame oil 2 tbsp garlic 1/2 tsp Sriracha
Heat a large skillet over medium high heat and spray with non-stick cooking spray.
Add your chopped vegetables to the pan, and cook for about 5 minutes, or until they have softened but are not mushy. Remove veggies from the pan and set aside. 2 bell pepper 1 green bell pepper 4 cups broccoli
Next, give your pan another spray of non-stick cooking spray and then add your diced chicken. Cook the chicken pieces over medium high heat for about 5-7 minutes, or until the chicken is cooked to an internal temperature of 165ºF. 3 lb chicken breast
Once the chicken is cooked, add the kung pao sauce to the pan of chicken pieces. Stir to make sure all of the chicken is coated, and bring the sauce to a simmer. Add the cornstarch and let simmer for 1-2 minutes. 1 tbsp cornstarch
Add the cooked brown rice to a bowl and top it with the cooked vegetables, chicken and kung pao sauce. Garnish with cilantro, green onions, and peanuts. 1/4 cup cilantro 1/4 cup green onions 1/2 cup peanuts

Notes

Recipe Tips

This easy kung pao chicken recipe is perfect for meal prep. Transfer chicken kung pao into individual serving size meal prep containers and store in the fridge for up to 6 days, or freeze for up to 2 months.
One of the things I love about this kung pao chicken recipe is that it is so easily customizable. If you prefer to swap out the listed vegetables for others like green beans or bok choy, the recipe will be equally delicious. You can also add extras like yellow onion, red pepper flakes, sichuan peppercorns or black pepper.

Healthy Eating Plans

21 Day Fix Healthy Kung Pao Chicken Recipe

This healthy kung pao chicken serves 6 people about 1 1/2 cup servings.

Entire recipe: 12 red containers, 6 yellow containers, 6 green containers, 6 teaspoons

Per serving: 2 red containers, 1 yellow container, 1 green container, 1 teaspoon

Weight Watchers Kung Pao Chicken Recipe

Per 1 1/2 cup serving this healthy kung pao chicken is:

14 2025 Points | 14 2023 Plan Points | 14 Blue Plan Points | 17 Green Plan Points | 9 Purple Plan Points

Nutrition