Healthy Kung Pao Chicken - Slender Kitchen

Healthy Kung Pao Chicken

Freestyle™ SmartPoints™ New!
(6 Old SmartPoints™) (7 PointsPlus®)

Recipes Content

Rating: 4.5 - 7 comments

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:

  • The level of spiciness in this dish is really up to you and it can be as mild or as spicy as you like. I recommend starting with a small amount of Sriracha and adding more as you go. You can always add more when the dish is finished or people can add their own. The same goes for the black pepper, start small and adjust up.
  • If you prefer dark meat, boneless skinless chicken thighs are a great option in this recipe. And for vegetarians, tofu works really well too.
  • Too much sodium? Replace the soy sauce with coconut aminos instead. They have about 65% less sodium that traditional soy sauce.
  • When it comes time to serve this dish, I usually serve it piled high on a bowl of steamed brown rice or cauliflower rice with a side of steamed veggies. Broccoli is the obvious choice but bok choy, sugar snap peas, and green beans are all delish.

Looking for more Asian takeout at home?

Prep Time

Healthy Kung Pao Chicken

Prep Time: 
Cook Time: 
Total Time: 


  • 1.33 lbs boneless skinless chicken breast, chopped
  • 4 tsp sesame oil, divided
  • 2 U garlic cloves, minced
  • 1 tsp. ginger, minced
  • 2 U celery ribs, chopped
  • 1 U red pepper, chopped
  • 2 tbsp low sodium soy sauce (or coconut aminos)
  • 1.5 tbsp sriracha (adjust to taste)
  • 1 tbsp honey (adjust to taste)
  • 1/2 tsp pepper
  • 1/4 cup peanuts, chopped (use cashews for Paleo)
  • 2 U green onions, chopped

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 303
Calories from Fat 95
% Daily Value *
Total Fat 11g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 74mg
Sodium 431mg
Total Carbohydrate 11g
Dietary Fiber 2g
Sugars 8g
Protein 36g


  1. Add half of the sesame oil to the pan. Add the chicken, garlic, and ginger. Cook for 5-7 minutes until just cooked through. Remove and set aside.
  2. Add the remaining sesame oil to the pan. Add the celery and red pepper. Cook for 5-7 minutes until tender crisp.
  3. Meanwhile stir together the soy sauce, Sriracha, honey, and pepper.
  4. Add the chicken back to the pan and add the stir fry sauce and peanuts. Cook for 1-2 minutes so the sauce thickens. Remove from heat and let rest for 2-3 minutes so sauce can further thicken. Top with green onions.
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