December 22nd, 2024
Recipes
Kung Pao Chicken
Valentina P
- Difficulty
•
- Time 25"
This Kung Pao Chicken recipe is a healthier spin on the classic Chinese takeout dish. Made with stir-fried chicken, peanuts, and crunchy vegetables in a savory sauce.
How To MakeDiet Type: Classic
Shopping List
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For the Stir Fry
- 2 large chicken breasts, diced
- 2 bell peppers, any color
- 3 celery hearts, sliced (or 1 green bell pepper)
- 1/2 yellow onion
- 3 garlic cloves, minced
- 2 tablespoons avocado oil, divided
- 1/4 cup roasted peanuts
- 4 green onions, sliced For the Sauce
- 4 tablespoons tamari (soy-free, see Note 2)
- 2 tablespoons sake (Note 1)
- 1 1/2 tablespoons sugar, coconut sugar, or honey
- 1 tablespoon corn starch
- 1 teaspoon sesame oil
- chili flakes, to taste
Instructions
- Step 1: Stir together the sauce ingredients in a small bowl.
- Step 2: Dice the chicken into bite-sized pieces and place it in a bowl with 2 tablespoons of the sauce. Stir it all together and let it marinate for 10 minutes.
- Step 3: Meanwhile, chop the bell peppers, celery, and onion into a large dice. Mince the garlic.
- Step 4: Heat 1 tablespoon of the avocado oil in a large frying pan over medium-high heat. Add the diced peppers, onions, and garlic. Cook for 4 minutes, or until softened but still crisp.
- Step 5: Transfer the cooked veggies to a bowl. Pour the remaining 1 tablespoon of avocado oil into the empty pan and add the marinated chicken. Cook for 5 minutes, or until the chicken is mostly cooked through.
- Step 6: Add the rest of the sauce to the chicken and add the veggies back in. Stir for a couple minutes, or until the sauce has thickened up a bit. Top with the green onions and peanuts.
- Serve: Enjoy! This is great with warm rice.
Recipe Notes
Note 1: Sake adds a nice flavor to the chicken here. If you can't do sake, use 1 tablespoon of rice vinegar + 1 tablespoon of water. Note 2: Make this soy-free by using coconut aminos (we like Big Tree Farms) and decrease the sweetener to 1 tablespoon.
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Kung Pao Chicken
PT25M 2 large chicken breasts, diced 2 bell peppers, any color 3 celery hearts, sliced (or 1 green bell pepper) 1/2 yellow onion 3 garlic cloves, minced 2 tablespoons avocado oil, divided 1/4 cup roasted peanuts 4 green onions, sliced 4 tablespoons tamari (soy-free, see Note 2) 2 tablespoons sake (Note 1) 1 1/2 tablespoons sugar, coconut sugar, or honey 1 tablespoon corn starch 1 teaspoon sesame oil chili flakes, to taste Gluten Free Paleo 4 Servings
Ingredients:
