Healthy Kung Pao Chicken

This lighter version of Kung Pao Chicken keeps the bold flavors but reduces oil, sodium, and sugar while adding more vegetables for extra fiber and nutrients.

Ingredients (Servings: 2-3)

For the Chicken:

• 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Sauce:

• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup (instead of sugar)
• 1 tsp sesame oil
• 1/2 tsp cornstarch or arrowroot powder (to thicken)
• 1/2 tsp grated fresh ginger
• 1 clove garlic (minced)
• 1 tbsp water

For the Stir-Fry:

• 1/2 red bell pepper (diced)
• 1/2 green bell pepper (diced)
• 1/2 zucchini (sliced)
• 1/4 cup unsalted peanuts or cashews
• 2 green onions (chopped)
• 1/2 tsp red pepper flakes (optional, for spice)

Instructions:

1. Prepare the Sauce:
   • In a small bowl, mix soy sauce, rice vinegar, honey, sesame oil, cornstarch, ginger, garlic, and water. Stir well and set aside.
2. Cook the Chicken:
   • Heat olive oil in a pan over medium heat. Add the chicken and season with garlic powder, ginger powder, salt, and pepper.
   • Cook for about 5-7 minutes until golden brown. Remove from the pan and set aside.
3. Stir-Fry the Vegetables:
   • In the same pan, add the bell peppers and zucchini. Stir-fry for 2-3 minutes until slightly tender.
4. Combine Everything:
   • Return the chicken to the pan, pour the sauce over, and mix well.
   • Let it cook for another 2-3 minutes until the sauce thickens and coats the chicken and veggies.
   • Stir in the peanuts or cashews and red pepper flakes (if using).
5. Serve:
   • Garnish with chopped green onions and serve with brown rice or cauliflower rice for a low-carb option.

This healthy Kung Pao Chicken is packed with protein, fiber, and healthy fats while keeping the authentic taste.