Kung Pao Chicken


Who doesn’t love Chinese take-out? If you don’t, you should try it again, because it’s good, real good. Here’s the problem though: It’s not always that healthy. I mean, what I love about it, is what makes my pants tighter than I would like. So, I love when I can find Chinese recipes that are so tasty that I don’t wish I would have just caved and called Emperor’s Kitchen, our favorite local place.

This recipe from Elizabeth’s Edibles, is a great adaptation of a Cooking Light recipe that I’m very glad I found. It combines lean, juicy chicken pieces, with crunchy veggies, and a slightly spicy savory sauce. I would suggest serving over rice, as it soaks up a ton of flavor, but pasta would be good if that’s what you have.


Ingredients:

  • 2 Tbsp Dark Sesame oil
  • 1 cup Onion, chopped
  • 2 cloves Garlic, minced
  • 1 pound boneless, skinless Chicken Breasts, trimmed of fat and cut into 1″ pieces
  • 3/4 cup Water
  • 3 Tbsp Lower-Sodium Soy Sauce
  • 2 tsp Cornstarch
  • 1 tsp Brown Sugar
  • ½ tsp Ginger, fresh, minced
  • 1 ½ tsp Crushed Red Pepper
  • 1 cup Red Bell Pepper, sliced thinly
  • 1 cup Snow Peas, trimmed
  • 2 Tbsp Unsalted, Dry-Roasted Peanuts, chopped

Directions:

  1. Heat sesame oil in a large wok or skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Being careful not to let it burn. Add chicken; sauté 3 minutes or until chicken begins to brown.
  2. Combine ¾ cup water and the next 5 ingredients (through crushed red pepper) in a liquid measuring cup, stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
  3. Serve over brown rice or whole wheat pasta.
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3 thoughts on “Kung Pao Chicken

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