This Skinny Kung Pao Chicken Recipe Lightens Up Your Dinner (20 Minutes) by Sarah Amona

This Skinny Kung Pao Chicken Recipe Lightens Up Your Dinner (20 Minutes)

If you're ready to lighten up your dinner, then you need to try this skinny Kung Pao chicken recipe. This quick Asian chicken dinner is so easy and flavorful, it's bound to be a family favorite!

Yes, you can have a satisfying, lower-calorie stir-fry dinner on the table in about 20 minutes. This easy skinny Kung Pao chicken recipe has tender chicken, crunchy vegetables and a savory sauce.

This nutritious Kung Pao chicken recipe has a simple ingredient list: boneless chicken breast, almond flour, sesame oil, green onions, red pepper, zucchini, garlic, crushed red pepper flakes, ground ginger, rice wine vinegar, soy sauce and dry roasted peanuts. The Splenda (or your favorite sweetener) is optional.

To make cooking quick and easy, have all your vegetables chopped before you start cooking. Serve this flavorful chicken recipe for dinner over brown rice, white rice or even quinoa, or with your favorite side dishes. This quick Asian chicken stir fry recipe is so good! 

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Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8


  • 2 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 4 teaspoons almond flour
  • 2 teaspoons sesame oil
  • 3 tablespoons green onions, chopped
  • 2 cups diced red pepper
  • 1 cup chopped zucchini
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground ginger
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce (or gluten-free soy sauce or tamari)
  • 1/3 cup dry roasted peanuts
  • 1 teaspoon Splenda (optional)

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Recipe Notes

  • Try this recipe with beef, too.
  • You do not need to add the Splenda or any sweetener if you prefer not to. 
  • To make this recipe gluten-free, use gluten-free soy sauce or tamari. 
  • To reduce sodium, use low-sodium soy sauce.
  • Store any leftovers in an airtight container in the refrigerator.

Here's how to make it:

  1. Combine the chicken and almond flour in a small bowl and toss to coat.
  2. Heat the sesame oil in wok or deep pan or skillet over medium heat. Add the chicken and cook, stirring, for 5 to 7 minutes or until no longer pink inside. Remove chicken from the wok or pan.
  3. Add the green onions, garlic, red pepper flakes and powdered ginger. Cook, stirring, for 15 seconds.
  4. Combine the vinegar, soy sauce and sweetener, if using, in a small bowl. Mix well and add the sauce to the wok.
  5. Return the chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional chopped green onions, if desired.

Nutrition Facts Per Serving

Calories: 239

Total Fat: 7.1g

Saturated Fat: 1.4g

Cholesterol: 25mg

Sodium: 1452mg

Total Carbohydrate: 28.4g

Dietary Fiber: 5.3g

Total Sugars: 4.4g

Protein: 15.6g

Vitamin D: 0mcg

Calcium: 129mg

Iron: 4mg

Potassium: 704mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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That looks so good.
I love healthier versions of delicious recipes like this...
Elisa Schmitz
OMGoodness, Sarah Amona , this looks unbelievably delish!
One of my favorite Chinese dishes! Thank you for this, and it looks very easy!

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