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5 years ago
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Slimming World Kung Pao Chicken

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Kung Pao Chicken

If you are looking for some Asian inspiration then this tasty Kung Pao Chicken is a quick and easy dish to prepare and this recipe has been made Slimming World style! Here’s what you need.

Kung Pao Chicken

Ingredients for the marinade:

  • 1 tbsp light soy sauce
  • 1.5 tsp corn flour
  • 1 tbsp rice vinegar
  • 3 chicken breast pieces, diced

Ingredients for the rest of the dish:

  • 2 tbsp balsamic vinegar
  • 2 tbsp light soy sauce
  • 2 tbsp hoisin sauce
  • 2 tsp sesame oil
  • 1 tsp sweetener
  • 2 garlic cloves, grated
  • 1 inch of ginger grated
  • 1/2 tsp sichuan peppercorns
  • 8 dried chillies
  • 8oz sliced mushrooms
  • 8oz tenderstem broccoli
  • 1 onion, sliced
  • OPTIONAL: 25g cashew nuts
  • Boiled rice to serve

Let the chicken marinade first for at least an hour or overnight if possible – simply take the ingredients listed in the marinade section and combine in a bowl. Cover and put into the fridge. I like to do this the day before so that there is less to do when you prepare the meal, making it as easy as possible.
Then, combine the balsamic vinegar; soy sauce; hoisin sauce; sesame oil; sweetener, garlic and ginger in another bowl.
Get a large frying pan or wok and spray with low calorie cooking spray, put it onto a high heat.
Stir fry the dried chillies and peppercorns for 1 minute then add the chicken mixture and fry for about 4 minutes, then place the wok contents onto a side plate and spray with cooking spray again.
Next, chop your onion – to get nice even slices use this convenient and user friendly vegetable slicer or if you are handy with a knife then you can chop by hand but I like gadgets as my knife skills aren’t up to much!
Simply fry your onion for 2 minutes then add the broccoli and mushrooms and give it another 2 minutes on the heat. Then, add the chicken and chilli mixture back into the pan. Pour in the sauce and simmer until the chicken is cooked through.
If you are using cashew nuts, stir in just before the end and serve with boiled rice.

The Slimming World Syn values for this dish are 9 Syn for the whole pan (serves 4 therefore 2.5 Syn per portion) and if you choose to use the cashew nuts then add an extra 7.5 Syn to the overall dish.

If you like the sound of this dish you may also enjoy another Slimming World recipe I have blogged about here! Alternatively the Slimming World website has loads of recipe ideas.

Have you ever made Kung Pao Chicken? Would you try it? Let me know in the comments!

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Comments to Slimming World Kung Pao Chicken

  • I’m looking for some different recipes for our standard Friday Chinese meal and this looks just the ticket!

    Ness 6th January 2017 12:52 pm Reply
  • Thanks looks amazing Nadine. I had no idea you were such a good cook!! I am booking marking this an shall try it xxx

    susanna 6th January 2017 5:16 pm Reply
    • haha I’m easily rattled in the kitchen, so I like things that are nice and easy!!

      Nadine Hill 9th January 2017 9:48 am Reply
  • That does look tasty and I love that it’s healthy too.

    Erica Price 6th January 2017 5:48 pm Reply
    • Win-win!

      Nadine Hill 9th January 2017 9:48 am Reply
  • This sounds amazing and great timing as I’m planning my slimming world meal plan tonight x

    Cass Bailey 6th January 2017 6:17 pm Reply
  • Kung Pao chicken is my favourite, although I normally cheat and buy the sauce – will have to give this a try

    Kara 8th January 2017 4:15 pm Reply
    • It’s really easy to make and tastes delicious!

      Nadine Hill 9th January 2017 9:46 am Reply
  • This looks so good. I love a good curry x

    Sonia 9th January 2017 10:04 am Reply
  • Oh my this looks and sounds amazing. I am going to put this on our meal plan.

    Jen Walshaw 10th January 2017 1:56 pm Reply
  • That looks delicious!!

    Emma 12th January 2017 10:49 am Reply
  • This looks so yummy, Nadine, just like a authentic dish. I bet it is very tasty too with all those ingredients.xx

    oana79 21st January 2017 8:34 am Reply
    • Yes it is gorgeous and does taste authentic!

      Nadine Hill 24th January 2017 11:00 am Reply
  • Pingback: 50+Delicious Recipes for Chinese New Year

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