Panda Express Kung Pao Chicken, Skinnyfied

I could hardly wait to share this fantastic skinny version with you! It couldn’t be easier to make since I used a bottle of Panda Express sauce. To make it healthier, it’s loaded with vegetables, pineapple chunks and served over steamed cabbage. The pineapple works great to cool this dish down. Personally, I think Panda’s Kung Pao chicken is a bit spicy. Mine has a wonderful kick but is not at all overwhelming. Each serving has 254 calories and 2 grams of fat.
Panda Express Kung Pao Chicken, Skinnyfied

Helpful Tips About this Recipe

Makes 6 servings (each serving, ~1 cup steamed cabbage topped with 1⅓ cups Kung Pao Chicken with sauce)

Healthy Tips
Since it’s loaded with veggies, pineapple and served over steamed cabbage, each serving has 6 grams of fiber. But, it’s very high in sodium due to the Panda Express sauce. If you’re on a lower sodium diet, this recipe would not be good for you.
To remain at zero points, you must enjoy the pineapple fresh, as unsweetened frozen pineapple or canned pineapple in its own juice, like in this recipe.

Shopping Tips

Panda Express locations sell this sauce. Most supermarkets sell the line of Panda Express sauces too. You’ll usually find it in the Asian section. Or, click here to buy it on Panda Express Kung Pao sauce

WW Freestyle Points
WW SmartPoints 8-Green
SKINNY FACTS: for 1 serving (1⅓ cups Kung Pao Chicken over 1 cup cabbage)
254 calories, 2g fat, 1g sat. fat, 37mg chol, 19g protein, 43g carbs, 6g fiber, 1830mg sod, 25g sugar
FACTS: for Freestyle SmartPoints
125 calories, 0g sat. fat, 23g sugar, 1g protein


Panda Express Kung Pao Chicken, Skinnyfied

Panda Express Kung Pao Chicken, Skinnyfied

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Asian, Chinese
Servings 6
Calories 254 kcal


  • 1 pound chicken breasts (boneless, skinless), cut into bite-size pieces
  • 1 (18.75 oz.) bottle Panda Express Kung Pao sauce, see shopping tips
  • 2 cups zucchini, diced (slice down middle and cut each slice into 4)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup celery, sliced into thin pieces
  • 1 (20 oz.) can pineapple chunks in 100% pineapple juice (not drained)
  • 1 cup scallions (green onions), diced
  • 10 cups shredded cabbage, for serving


  • Coat a large nonstick pan with cooking spray and place chicken inside pan. Pour the bottle of Kung Pao sauce on top.  Mix well. Turn heat on high until it starts to get hot, turn down to low, cover, and simmer on low heat for 20 minutes. Stir a few times while cooking.  Add all remaining ingredients except scallions and cabbage. Mix well. Bring back to high heat, turn down to low heat and simmer, covered, for 10 minutes. Stir in scallions.
  • Serve over steamed cabbage.  Steam cabbage in microwave for 1-2 minutes until soft. You could serve this dish over brown rice or whole grain spaghetti noodles, if desired.


Serving: 2.33cupsCalories: 254kcalCarbohydrates: 43gProtein: 19gFat: 2gSaturated Fat: 1gCholesterol: 37mgSodium: 1830mgFiber: 6gSugar: 25gBlue Smart Points: 6Green Smart Points: 8Plus Points: 6
Tried this recipe?Let me know how it was!


  1. Actually Pat. I hadn’t updated to Freestyle Points but just did. I did the calculations and got 6 Freestyle Points. I use a program for the nutrition facts called Spark Recipes and I calculate the points on a site called

    All the best,

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