Recipe Details

Kung Pao Chicken

Number of Servings: 4

Serving Size: 1 cup of meat mixtures, plus 1/2 cup rice

Here’s a healthy variation of a classic Chinese recipe that you can easily make at home. The crunchy peanuts make a wonderful contrast to the chicken.

Name: Amount:
lite soy sauce 1.50 Tbsp
rice or white wine vinegar 2 tsp
to 10 drops hot pepper sauce, or to taste (optional) 6
finely chopped fresh ginger or 1 tsp ground ginger 1 Tbsp
green onion, sliced 1
lb boneless, skinless chicken breast, cut into bite-sized pieces 0.75
thinly sliced cabbage 1 cup
celery stalk, sliced 1
(about 1/4 cup) dry-roasted salted peanuts 2 oz
canola oil 1 Tbsp
fat-free reduced-sodium chicken broth 2 Tbsp
light soy sauce 1 Tbsp
Splenda 1 Tbsp
rice or white wine vinegar 1 tsp
uncooked white rice, cooked according to package directions, but prepared without fat or salt 1 cup

In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated).


In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.


Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring, until it changes color, about 3 minutes. Add the soy sauce, Splenda, and vinegar, along with the reserved vegetables.


Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.

Nutritional Information (per serving)
Calories 320
Calories from Fat 108
Total Fat 12g
Saturated Fat 2g
Cholesterol 49mg
Sodium 519mg
Potassium n/a
Carbohydrates 27g
Dietary Fiber 3g
Sugars 3g
Protein 26g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch 2 Vegetable 3 Lean Meat 1/2 Fat