colorful chicken kung pao

Colorful Chicken Kung Pow

With it’s spicy chicken and peanuts, this colorful chicken kung pow is similar to what is served in Chinese restaurants – except that this recipe is loaded with healthy and colourful antioxidant rich vegetables for a boost of flavour and nutrition, a fraction of the calories and tons of visual appeal.

Colorful Chicken Kung Pow

Serves 6


For the sauce:

  • ½ cup low sodium tamari
  • 2 Tbsp.  brown sugar
  • 2 Tbsp.  grated ginger
  • 2 cloves garlic, minced
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. tamarind paste

For the chicken:

  • 2 tbsp vegetable oil, divided
  • 1 medium onion, diced
  • 2 garlic cloves, finely diced
  • 1 bird’s eye chili, seeds removed (optional)
  • 18 oz diced chicken
  • 1 red, yellow and orange pepper, sliced
  • 2 medium carrots, peeled and sliced on bias
  • 4 cups baby or regular bok choy
  • ½ cup peanuts, chopped
  • 1/2 cup cilantro, fresh
  • Salt, pepper, and chili flakes to taste


  1. Make sauce by mixing all ingredients into small bowl. Set aside.
  2. Heat wok or large skillet on medium heat; once pan is heated add 1 Tbsp. oil. Add chicken and birds eye chili. Sear chicken for about 2 minutes on each side. Remove from heat.
  3. Using heated wok, add remaining 1 Tbsp. oil. Sautee onion, and garlic until translucent. Add carrots and peppers. Sautée until vegetables are tender to the bite (~5 minutes).
  4. Add sauce and chicken and cook for an additional 1-2 minutes; until sauce is hot. Add Bok choy, peanuts, and fresh cilantro. Season with salt, pepper and chili flakes to taste.
  5. Serve with cooked whole grain pasta or favourite whole grain.

NUTRITION INFORMATION (including 1/2 cup cooked whole grain pasta)

Calories (kcal)  402 Potassium (mg) 870
Carbohydrates (g) 36.8 Sodium (mg) 264.7
Sugar (g) 10.2 Vitamin A 339.3
Protein (g) 36.6 Fibre (g) 5.7
Fat (g) 13 Calcium (mg) 101.6
Saturated Fat 2.1 Iron (mg) 2.5