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Healthier Kung Pao Chicken

Healthier Kung Pao Chicken

When I’m short on time I like to make this healthier version of Kung Pao Chicken, which has less sodium and oil than takeout.  If you like yours spicier then add extra Sriracha or chili paste. 


3 Medium To Large Boneless, Skinless Chicken Breasts (Sliced Into Chunks)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Tablespoons Reduced Sodium Soy Sauce

1 Tablespoon Sriracha

1 Tablespoon Chili Paste

1 Tablespoon Honey

2 Tablespoons Sesame Oil (Divided)

2 Tablespoons Minced Garlic (Divided)

24 Ounces Fresh Green Beans (Ends Trimmed)

1 Medium Green Bell Pepper (Sliced)

1 Medium Red Bell Pepper (Sliced)

1 Teaspoon Sesame Seeds


Chopped Peanuts Or Cashews For Garnish

Season chicken with kosher salt and pepper.  Set aside. 

In small-size bowl whisk together soy sauce, Sriracha, chili paste, and honey.  Set aside. 

In large-size heavy skillet or wok, over medium-high heat, add 1 tablespoon sesame oil and 1 tablespoon minced garlic.  Add chicken and sauté for 5 minutes.  Remove chicken and set aside. 

Add remaining sesame oil and garlic to same pan.  Turn heat to high.  Add green beans and sauté for 5 to 7 minutes until beans begin to soften.  Add chicken and continue to cook 4 more minutes until chicken is cooked all the way through.  Add sliced green and red pepper and sauté 1 more minute. 

Add soy sauce mixture and reduce heat to medium-low.  Cook 2 to 3 more minutes until sauce is reduced and thickened slightly.  Add sesame seeds.  Let side 5 minutes for sauce to thicken a bit more. 

Transfer to serving bowl and serve hot. 

Garnish with peanuts or cashews. 

Serves 4

Prep Time:     20 Minutes

Cook Time:    25 Minutes

Total Time:    45 Minutes

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Victoria Glavin Hart