Healthy Kung Pao Chicken is full of all the flavor of the classic Chinese take-out dish, tastes amazing, and is a meal you can feel good about feeding your family.
After a crazy weekend, I had absolutely no desire to cook and was seriously craving Chinese take out. But since we have been trying to eat at home more often, I decided to recreate one of my favorite dishes, Kung Pao Chicken, at home. And after a few attempts, I finally came up with a version that not only tastes amazing, but clocks in at just 300 calories and is about ten times easier than the original dish.
The spicy and sweet sauce is really the key to this dish. I like mine with lots of Sriracha and black pepper with just a touch of sweetness from the honey to balance out the sauce. When it comes to veggies, almost anything works. I love the crunch of celery and red pepper but I have made it with broccoli, green beans, cabbage, and bok choy as well and its delish. And if you are addicted to the Panda Express version, you could dice everything up really small and add zucchini. Serve it with some brown rice, cauli rice, wrapped up in big lettuce leaves, or with this copycat Chow Mein.
Here are some tips and tricks for making this healthy Kung Pao Chicken:
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