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Skinny Kung Pao Chicken

Skinny Kung Pao Chicken made in less than 30 minutes with chicken breast, bell peppers, peanuts and a slightly spicy garlic sauce.
Yield 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 teaspoons canola oil
  • 3 chicken breasts boneless skinless
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 teaspoon minced ginger
  • 10 dried Chinese chili peppers
  • 1 green bell pepper  thinly sliced
  • 3 stalks green onions whites only chopped into 1" chunks
  • 3/4 cup water
  • 3 tablespoons lite soy sauce
  • 1 teaspoons cornstarch
  • 1 teaspoon brown sugar
  • 2 tablespoons dry-roasted peanuts split into halves


  • Add the canola oil to a heavy skillet on medium-high heat.
  • Add the chicken and cook 5-7 minutes on each side, or until cooked through.
  • Remove from the pan and add in the canola oil, garlic, ginger, red chili peppers, green bell peppers and green onions.
  • Cook for 1 minute, stirring frequently.
  • Add in the water, soy sauce, cornstarch and brown sugar and let the sauce thicken on medium heat.
  • Cut the chicken breasts into thin slices and add it into the pan along with the peanuts.
  • Toss together with the sauce and serve.


Serving: 1/4th recipe | Calories: 344kcal | Carbohydrates: 5.1g | Protein: 48.9g | Fat: 13.3g | Saturated Fat: 2.2g | Cholesterol: 149mg | Sodium: 849mg | Fiber: 0.9g | Sugar: 2.1g