Kung Pao Chicken

READY IN: 45mins
Recipe by CJAY

This is from One Pot Meals for People with Diabetes. I'm posting it here for ZWT 6 for A Day In The Life challenge.

Top Review by loof

This is a great light chicken dish! I left out the onions as I don't care for them. I used crushed red pepper flakes instead of hot sauce and added a little more on serving as we like things spicy. Skipped the rice, just served with some steamed veggies and really enjoyed - thanks for sharing the recipe!

Ingredients Nutrition


  1. In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated).
  2. In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.
  3. Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring until it changes color, about 3 minutes. Add the soy sauce, splenda, and vinegar, along with the reserved vegetables.
  4. Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.

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