Go Back
+ servings

Kung Pao Chicken with Cashews (Lower Sodium)

Chinese food is notoriously high in sodium. So skip the take-out and enjoy this delicious lower-sodium kung pao chicken with cashews!
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

SAUCE

CHICKEN

  • 2 boneless chicken breasts, (about 1 pound)
  • ground white pepper
  • 1 tablespoon peanut oil, (can use coconut or canola oil)
  • 4 dried red chilies
  • 1 tablespoon dry sherry
  • 1 red bell pepper, (seeded and cut into 1-inch chunks)
  • 2 scallions, (white part thinly sliced and green part cut into 1-inch lengths)
  • 2 tablespoons roasted cashews

Instructions

  • Add the cornstarch and cold broth to a glass jar with a screw-top lid. Shake vigorously until the cornstarch dissolves.
    ½ cup low-sodium chicken or vegetable broth, 1 tablespoon cornstarch
  • Add the tamari or soy sauce, ketchup, vinegar, hoisin sauce, and chili sauce to the jar. Replace the lid and shake again until the mixture is well-combined. Set aside.
    1 tablespoon low-sodium tamari, 1 tablespoon ketchup, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 1 teaspoon chili sauce
  • Slice each chicken breast in half lengthwise, then crosswise into 1/2-inch slices. Place the chicken in a bowl and season with white pepper.
    2 boneless chicken breasts, ground white pepper
  • Heat a wok or large skillet over medium-high heat, then add the oil.
    1 tablespoon peanut oil
  • Add the chilies and stir-fry for a few seconds, then add the chicken. Stir-fry for 2 to 3 minutes or until the chicken starts to look opaque, then add sherry and mix well.
    4 dried red chilies, 1 tablespoon dry sherry
  • Shake the sauce in the jar, then pour it into the wok.
  • Bring everything to a boil, then add the red bell pepper.
    1 red bell pepper
  • Stir-fry for another 2 to 3 minutes or until the chicken is cooked through and the sauce has thickened.
  • Remove from heat and stir in the scallions and cashews. Serve immediately.
    2 scallions, 2 tablespoons roasted cashews

Notes

This recipe is for four servings of kung pao chicken.
Don't eat the dried red chilis. You can plate them for color or discard them before serving.
Cornstarch dissolves much better when mixed with a cold liquid, so refrigerate your broth for an hour or two before cooking.
Leftovers can be stored covered in the refrigerator for 3-4 days.

Nutrition Info Per Serving

Nutrition Facts
Kung Pao Chicken with Cashews (Lower Sodium)
Amount per Serving
Calories
287
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1.8
g
9
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.8
g
Monounsaturated Fat
 
1.2
g
Cholesterol
 
83.1
mg
28
%
Sodium
 
545.6
mg
23
%
Potassium
 
355.6
mg
10
%
Carbohydrates
 
14.1
g
5
%
Fiber
 
3.9
g
16
%
Sugar
 
6
g
7
%
Protein
 
34.8
g
70
%
Net carbs
 
10.2
g
* Percent Daily Values are based on a 2000 calorie diet.