Kung Pao Chicken
This healthier version of Kung Pao Chicken is packed with bold flavors from soy sauce, vinegar, and peanuts. Tender chicken bites are stir-fried with bell peppers and garlic for a quick, satisfying meal.
Ingredients
Main Ingredients
- 10 ounce boneless skinless chicken breasts cut into bite-sized portions
- 1 tablespoon Chinese black vinegar or non-aged balsamic vinegar
- 2 tablespoons chicken stock or fat free vegetable stock
- 0.5 unit yellow bell pepper cut into 1-inch dice
- 0.5 unit red bell pepper cut into 1-inch dice
- 2 cloves garlic finely minced
- 2 teaspoons cooking oil
- 0.5 teaspoon cornstarch
- 2 teaspoons low-sodium soy sauce
- 0.33 cup unsalted roasted peanuts chopped
Instructions
Preparation Steps
- In a bowl, combine chicken with 1 teaspoon of soy sauce and cornstarch. Marinate for 10 minutes.
- Heat wok or large sauté pan over high heat. When hot, swirl in the oil and add the chicken.
- Spread the chicken out over all the surface of the pan. Sear on both sides until lightly brown, but not cooked all the way through, about 4 minutes.
- Add garlic and bell peppers. Stir until fragrant. Add the remaining 1 teaspoon of soy sauce, the stock, and the vinegar. Bring to a simmer and turn heat to medium-low. Cook for 2 minutes, or until chicken is cooked through.
- Top with chopped peanuts and serve. (I served mine over fried rice.)
- *Jaden's original recipe calls for dried red chilies and no yellow pepper.
Notes
This recipe is easily adaptable for spice level adjustments by adding dried red chilies. It pairs wonderfully with steamed rice or fried rice.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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