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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Jump to recipeBring takeout home with thisKung Pao Chicken with Bell Peppersrecipe. Protein-rich chicken breast gets a nutty, tangy umami upgrade from toasted sesame oil, balsamic vinegar and soy sauce. Ginger and chile-garlic sauce come in with a hot spicy bite, while antioxidant-rich bell peppers cool things down some. Keep reading for expert tips, including what you can replace chile-garlic sauce with if you can’t find it at your local grocery store.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Chile-garlic sauce is a red sauce often sold in a clear plastic jar in the Asian food aisle of most major grocery stores. If you can’t find it, you can add 1/2 tsp. crushed red pepper and 1 tsp. minced garlic to the ginger in Step 3.A slice of ginger is about the size of a quarter. You can smash it with the side of a chef’s knife or with the bottom of a small pot or pan.We suggest cooking in a 14-inch flat-bottomed carbon-steel wok or a 12-inch stainless-steel skillet.Whether making this ahead or storing leftovers, put everything in an airtight container in the fridge for 3 to 4 days. If you want to freeze the dish, it should be stored in an airtight container for up to 3 months, but the ingredients may end up softer than you like. Reheating: Add the chicken, peppers and sauce to a skillet and heat on the stove over low heat or use the microwave, checking it at 1- to 2-minute intervals until heated.Nutrition NotesChicken breastis an excellent source of lean protein—lean because it has very little fat. Chicken breast also brings some B vitamins and choline, which is necessary for a healthy nervous system.While citrus is often top of mind regarding vitamin C,bell peppersare also rich in the immune-boosting vitamin. The red and green peppers in this recipe also contribute vision-supporting vitamin A and inflammation-calming antioxidants. Regularly including bell peppers in your diet may help reduce disease risk and promote a healthy brain. The fiber in bell peppers helps feed your gut’s beneficial gut bacteria.Freshgingeradds an earthy spiciness to this dish, as well as some health benefits. There’s a reason ginger ale (with real ginger, not ginger flavoring) is recommended for an upset stomach. There is evidence that it can indeed calm nausea, and may even reduce arthritis pain.While other nuts seem to get all the glory,peanuts—which are actually a type of legume—provide their own impressive health benefits. Though the amount in this recipe is small, as a whole, peanuts contribute plant-based protein, fiber, healthy fats, and vitamins and minerals—like folate and magnesium. They also pack an antioxidant punch and can help balance blood sugar.
Jump to recipe
Bring takeout home with thisKung Pao Chicken with Bell Peppersrecipe. Protein-rich chicken breast gets a nutty, tangy umami upgrade from toasted sesame oil, balsamic vinegar and soy sauce. Ginger and chile-garlic sauce come in with a hot spicy bite, while antioxidant-rich bell peppers cool things down some. Keep reading for expert tips, including what you can replace chile-garlic sauce with if you can’t find it at your local grocery store.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Chile-garlic sauce is a red sauce often sold in a clear plastic jar in the Asian food aisle of most major grocery stores. If you can’t find it, you can add 1/2 tsp. crushed red pepper and 1 tsp. minced garlic to the ginger in Step 3.A slice of ginger is about the size of a quarter. You can smash it with the side of a chef’s knife or with the bottom of a small pot or pan.We suggest cooking in a 14-inch flat-bottomed carbon-steel wok or a 12-inch stainless-steel skillet.Whether making this ahead or storing leftovers, put everything in an airtight container in the fridge for 3 to 4 days. If you want to freeze the dish, it should be stored in an airtight container for up to 3 months, but the ingredients may end up softer than you like. Reheating: Add the chicken, peppers and sauce to a skillet and heat on the stove over low heat or use the microwave, checking it at 1- to 2-minute intervals until heated.Nutrition NotesChicken breastis an excellent source of lean protein—lean because it has very little fat. Chicken breast also brings some B vitamins and choline, which is necessary for a healthy nervous system.While citrus is often top of mind regarding vitamin C,bell peppersare also rich in the immune-boosting vitamin. The red and green peppers in this recipe also contribute vision-supporting vitamin A and inflammation-calming antioxidants. Regularly including bell peppers in your diet may help reduce disease risk and promote a healthy brain. The fiber in bell peppers helps feed your gut’s beneficial gut bacteria.Freshgingeradds an earthy spiciness to this dish, as well as some health benefits. There’s a reason ginger ale (with real ginger, not ginger flavoring) is recommended for an upset stomach. There is evidence that it can indeed calm nausea, and may even reduce arthritis pain.While other nuts seem to get all the glory,peanuts—which are actually a type of legume—provide their own impressive health benefits. Though the amount in this recipe is small, as a whole, peanuts contribute plant-based protein, fiber, healthy fats, and vitamins and minerals—like folate and magnesium. They also pack an antioxidant punch and can help balance blood sugar.
Bring takeout home with thisKung Pao Chicken with Bell Peppersrecipe. Protein-rich chicken breast gets a nutty, tangy umami upgrade from toasted sesame oil, balsamic vinegar and soy sauce. Ginger and chile-garlic sauce come in with a hot spicy bite, while antioxidant-rich bell peppers cool things down some. Keep reading for expert tips, including what you can replace chile-garlic sauce with if you can’t find it at your local grocery store.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breast, cut into 1/4-inch-thick slices2teaspoonsreduced-sodium soy sauce plus 1 Tbsp., divided1teaspoondry sherry plus 1 Tbsp., divided2teaspoonscornstarch2teaspoonstoasted sesame oil2tablespoonsunsalted chicken broth2teaspoonsbalsamic vinegar2teaspoonschile-garlic sauce (see Tips)2tablespoonsvegetable oil, divided3slicesfresh ginger, peeled and smashed (see Tips)1mediumred bell pepper, cut into 1-inch squares1mediumgreen bell pepper, cut into 1-inch squares¼teaspoonsalt2tablespoonsunsalted dry-roasted peanuts
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breast, cut into 1/4-inch-thick slices
2teaspoonsreduced-sodium soy sauce plus 1 Tbsp., divided
1teaspoondry sherry plus 1 Tbsp., divided
2teaspoonscornstarch
2teaspoonstoasted sesame oil
2tablespoonsunsalted chicken broth
2teaspoonsbalsamic vinegar
2teaspoonschile-garlic sauce (see Tips)
2tablespoonsvegetable oil, divided
3slicesfresh ginger, peeled and smashed (see Tips)
1mediumred bell pepper, cut into 1-inch squares
1mediumgreen bell pepper, cut into 1-inch squares
¼teaspoonsalt
2tablespoonsunsalted dry-roasted peanuts
DirectionsCombine chicken, 2 tsp. soy sauce, 1 tsp. sherry and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.Combine broth, vinegar, chile-garlic sauce and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.Frequently Asked QuestionsAbsolutely. You can swap the chicken breasts for boneless skinless chicken thighs. The thighs may take a little longer to cook as they have a higher fat content.The color of thebell pepperdepends on the ripeness. No matter what color the pepper ends up after ripening—whether yellow, orange, purple or red—it will always start as an unripe green pepper with a slightly bitter flavor and will become sweet when ripe. And for most recipes, like this one, it won’t matter which color you choose to use.We would serve this dish with brown rice or cauliflower rice, andegg rolls. For dessert, fortune cookies are always a fun touch, bringing light conversation. Alternatively, you could opt for a fruit-basednice cream, which would be refreshing.Originally appeared: Diabetic Living Magazine, Fall 2019
Directions
Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.Combine broth, vinegar, chile-garlic sauce and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.Frequently Asked QuestionsAbsolutely. You can swap the chicken breasts for boneless skinless chicken thighs. The thighs may take a little longer to cook as they have a higher fat content.The color of thebell pepperdepends on the ripeness. No matter what color the pepper ends up after ripening—whether yellow, orange, purple or red—it will always start as an unripe green pepper with a slightly bitter flavor and will become sweet when ripe. And for most recipes, like this one, it won’t matter which color you choose to use.We would serve this dish with brown rice or cauliflower rice, andegg rolls. For dessert, fortune cookies are always a fun touch, bringing light conversation. Alternatively, you could opt for a fruit-basednice cream, which would be refreshing.
Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.
Combine broth, vinegar, chile-garlic sauce and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts.
Frequently Asked QuestionsAbsolutely. You can swap the chicken breasts for boneless skinless chicken thighs. The thighs may take a little longer to cook as they have a higher fat content.The color of thebell pepperdepends on the ripeness. No matter what color the pepper ends up after ripening—whether yellow, orange, purple or red—it will always start as an unripe green pepper with a slightly bitter flavor and will become sweet when ripe. And for most recipes, like this one, it won’t matter which color you choose to use.We would serve this dish with brown rice or cauliflower rice, andegg rolls. For dessert, fortune cookies are always a fun touch, bringing light conversation. Alternatively, you could opt for a fruit-basednice cream, which would be refreshing.
Frequently Asked Questions
Absolutely. You can swap the chicken breasts for boneless skinless chicken thighs. The thighs may take a little longer to cook as they have a higher fat content.
The color of thebell pepperdepends on the ripeness. No matter what color the pepper ends up after ripening—whether yellow, orange, purple or red—it will always start as an unripe green pepper with a slightly bitter flavor and will become sweet when ripe. And for most recipes, like this one, it won’t matter which color you choose to use.
We would serve this dish with brown rice or cauliflower rice, andegg rolls. For dessert, fortune cookies are always a fun touch, bringing light conversation. Alternatively, you could opt for a fruit-basednice cream, which would be refreshing.
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)264Calories14gFat7gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
