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Menu Planning & Recipes

Kung Pao Chicken
over Rice

Servings: 5
Printable version



  • 1 lb. skinless chicken breast, cut into strips

  • 2 Tbl. soy sauce

  • 1 Tbl. canola oil

  • 1 Tbl. sesame oil

  • 1 Tbl. minced garlic


  • ½ cup water

  • 2 Tbl. cornstarch (dissolved in 2 Tbl. water)

  • ½ Tbl. ginger paste


  • 2 cups broccoli
  • 1 package (16 oz) frozen bell pepper strips (or 2 c. fresh)
  • 4 green onions, chopped
  • ½ c. carrots (cut into sticks or rounds)
  • ½ tsp. crushed red pepper flakes (dry spice)
  • 2 ounces roasted peanuts, chopped


Note: Make rice ahead of time following package, or rice cooker, directions.

1. Cut chicken into strips.

2. Heat canola and sesame oils in a large nonstick skillet over medium heat. Add garlic, cook for 1 minute, then add chicken and soy sauce. Cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Remove chicken from pan and set aside.

3. Meanwhile, whisk water, cornstarch and ginger in a small bowl.

4. Add broccoli, carrots and bell peppers to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Reduce heat to low, add green onions and cook, stirring, until thickened, 2- to 3-minutes. Return the chicken to the pan along with peanuts and (if using) crushed red pepper. Stir to coat with sauce. Serve immediately with rice. Enjoy!


1 cup Kung Pao Chicken

calories: 292      protein: 26g      total carbohydrate: 14.8g      total fat: 13g

sugars: 4.6g      sodium: 535mg      dietary fiber: 3.8g      saturated fat: 1.8g


½ cup rice:
calories: 108       protein: 2.5g      total carbohydrate: 22.4g       total fat: 0.9g
sugars: 0.3g       sodium: 4.8mg       dietary fiber: 1.4g         saturated fat: 0.2g