Kung Pao Chicken
This Kung Pao Chicken takes just 30 minutes to whip up and is a healthier alternative to a classic Chinese-American takeout dish!
Servings: 4 people
Calories: 523kcal
Ingredients
- 2 pounds boneless and skinless chicken breasts cubed
- ½ cup water
- ¼ cup cornstarch
- 1 cup chicken broth
- ½ cup seasoned rice vinegar
- ½ cup soy sauce or gluten-free alternative
- 1 tablespoon brown sugar plus more to taste
- 2 cloves garlic minced or pressed
- 1 tablespoon sriracha more or less to taste
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- ½ yellow onion finely diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 stalks celery finely diced
- roasted, salted peanuts for garnish
- green onions for garnish
- cilantro for garnish
- cooked rice for serving
Instructions
- Place chicken into a gallon-sized ziplock baggie. Set aside.
- Whisk together water and cornstarch in a large bowl.
- Whisk in chicken broth, vinegar, soy sauce, brown sugar, sriracha, ginger, and pepper.
- Pour half over chicken. Reserve the other half.
- Marinate chicken for 8 hours in the fridge.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Pour in chicken (with marinade from the baggie), onion, bell peppers, and celery.
- Cook, stirring regularly, until the chicken has cooked through and the veggies are tender (about 10 minutes.)
- Add in remaining sauce and simmer until the sauce has thickened (about 5 minutes.)
- Serve with garnishes and rice and enjoy!
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Nutrition
Serving: 1person | Calories: 523kcal | Carbohydrates: 16g | Protein: 74g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 193mg | Sodium: 2110mg | Potassium: 813mg | Fiber: 1g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 3mg
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