Kung Pao Chicken Soup made healthy at home
Asian,  Healthy Choices,  Main Course,  Poultry,  Soups, Stews & Chilis

Kung Pao Chicken Soup

Kung Pao Chicken Soup

I took a popular Chinese Take-Out dish and turned it into a healthy make at home meal.  Our Kung Pao Chicken Soup is not sodium or MSG laden.  Instead it’s packed with fresh aromatic ingredients and some classic Asian flavors.

Kung Pao Chicken Soup Ingredients

Kung Pao Chicken Soup is best prepared in a wok, since the ingredients are stir fried.  It’s large bowl shape helps to evenly distribute heat requiring a minimum amount of oil for cooking.  However if you don’t own a wok, any heavy bottom pot will work.

Kung Pao Chicken Soup Stir Fried
Kung Pao Chicken Soup11
Kung Pao Chicken Soup12

Classically Kung Pao Chicken is a hot & spicy dish.  Depending on how much heat your chili peppers bring, you may want to add a squeeze of sriracha sauce to give your soup a little extra kick.

Kung Pao Chicken Soup13

Kung Pao Chicken Soup falls nicely into our Healthy Choices category and is a perfect easy weeknight meal.  While your chicken marinades, you slice and dice the veggies.  Then into a hot wok for some quick stir-fry action.  Enjoy!!

Kung Pao Chicken Soup made healthy at home
Kung Pao Chicken Soup made healthy at home

Kung Pao Chicken Soup

Libby with Lemony Thyme
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4


For the chicken marinade…

  • 8 ounces boneless skinless chicken breast cubed
  • 1 tsp. soy sauce
  • 1 tsp. corn starch
  • 1/2 tsp. rice wine vinegar
  • 1/2 tsp. sesame oil
  • 1/2 tsp. brown sugar

For the soup…

  • 2 Tbl. high-heat oil such as peanut or sunflower divided
  • 2 diced jalapeno peppers stems & seeds removed
  • 2 diced red Fresno chili peppers stems & seeds removed
  • 2 celery ribs sliced
  • 1 small onion diced
  • 1 medium carrot julienned
  • 1 cup cabbaged chopped
  • 1/2 cup peanuts
  • 2 scallions thinly sliced
  • 2 garlic cloves minced
  • 1- inch fresh ginger grated
  • 1 Tbl. soy sauce
  • 1 Tbl. sesame oil
  • 1 Tbl. rice wine vinegar
  • 3 cups chicken broth
  • sriracha hot sauce & fresh cilantro to serve


For the chicken marinade…

  • Combine cubed chicken with marinade in a non-reactive bowl for 20 minutes.

For the soup…

  • Heat wok or heavy bottom pot over high heat. Add 1 Tbl. of peanut oil and marinated chicken. Stir-fry until chicken is golden brown, about 2-3 minutes or until cooked through. Remove from pan and reserve.
  • If needed add additional 1 Tbl. of peanut oil and stir-fry the diced veggies for 2 minutes. Add peanuts, ginger, garlic and scallion and cook for an additional minute. Return chicken to pan.
  • Add soy sauce, sesame oil, rice wine vinegar and chicken broth and heat through.
  • Serve with sriracha hot sauce and fresh cilantro.


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