Kung Pao Chicken with Chile Soy Sauce & Peanuts Recipe - Clean Eating Magazine

Kung Pao Chicken with Chile Soy Sauce & Peanuts

With sweet, salty and spicy notes, our healthier version of this classic dish has all the punch without excess salt and sugar. Once you start stir-frying, everything cooks quickly, so measure and chop all the ingredients before you heat the oil. To increase the heat, add up to 
1 tbsp red chile paste.
Kung Pao Chicken with Chile Soy Sauce & Peanuts

Kung Pao Chicken with Chile Soy Sauce & Peanuts

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup long-grain brown rice
  • 10 oz boneless, skinless chicken breasts, thinly sliced
  • 4 tsp reduced-sodium soy 
sauce, divided
  • 1 tbsp minced garlic
  • 2 tsp potato starch
  • 1 tsp organic evaporated cane 
juice (TRY: Wholesome! Fair Trade Organic Cane Sugar)
  • 2 tbsp low-sodium chicken 
broth or water
  • 1 tbsp balsamic vinegar
  • 1 tsp red chile paste (such as 
sambal oelek)
  • 1 tbsp safflower oil, divided
  • 6 to 8 whole dried red chiles, 
such as chile de árbol
  • 2 stalks celery, cut into 1/4-inch pieces
  • 1 small zucchini, cut into 
1/4-inch pieces
  • 1 small red bell pepper, cut into 1/4-inch pieces
  • 4 green onions, thinly sliced
  • 3 tbsp chopped unsalted dry-
roasted peanuts


  1. Cook rice according to package directions.
  2. In a medium bowl, combine chicken, 1 tsp soy sauce, garlic, potato starch and cane juice; set aside for 10 minutes. In a small bowl, combine remaining 3 tsp soy sauce, broth, vinegar and chile paste; set aside.
  3. In a large wok on medium-high, heat 1 1/2 tsp oil. Add dried chiles and stir-fry until chiles begin to brown but not burn, 45 seconds. Add chicken and stir-fry until cooked through and edges of chicken begin to turn golden, about 2 minutes. Push chicken and chiles to side of wok. Add remaining 1 1/2 tsp oil to center of wok. Add celery, zucchini and bell pepper and stir-fry until vegetables are crisp-tender, 2 minutes. Add soy-broth mixture, toss all ingredients together and cook until sauce is thick and bubbly, about 1 minute. Add green onions; remove chiles just before serving. Serve with rice and top with peanuts.

Nutrition Information

  • Serving Size: 1 cup stir-fry and 3/4 cup rice
  • Calories: 368
  • Carbohydrate Content: 45 g
  • Cholesterol Content: 52 mg
  • Fat Content: 10 g
  • Fiber Content: 5 g
  • Protein Content: 23 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 248 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 4 g