Healthy Kung Pao Chicken
Chicken breast coated with a sweet and tangy sauce and then topped with crunchy roasted peanuts
- 1 ½ lb Boneless Skinless Chicken Breasts cut into 1-inch cubes
- 1 Tbsp Vegetable oil
- 1 White Onion Diced
- 1 lb Asparagus ends trimmed and cut into 2-inch pieces
- 2 Tbsp Chopped Roasted Peanuts roughly chopped
- 1 Tbsp Green onions thinly sliced
- 2 Red Bell Peppers Diced
For the Sauce
- 2 Tsp Cornstarch divided
- 1/4 Cup Low Sodium Soy Sauce
- 1/4 Cup Sesame Oil
- 3 Tbsp Water
- 3 Tbsp Rice vinegar
- 3 Tbsp Honey
- 2-3 Garlic Cloves Minced
- 1 Tbsp Minced Ginger
- 1 Tsp Chili Flakes
- OPTIONAL: cooked brown rice, cauliflower rice
Start by making the sauce. Add all ingredients into a small bowl, and whisk well to combine.
Add diced chicken to a shallow dish and pour half of the sauce over. Allow it to marinate for at least 15 min.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add in the chicken in a single layer.
Let it cook for about 2-3 minutes, or until starts to brown, then stir and cook for an additional 1-2 minutes, or until almost cooked through.
Stir in the chopped veggies, and stir fry for 2-3 minutes more.
Pour over the remaining sauce and simmer, stirring frequently for a couple of minutes more.
Take the wok off the heat, and sprinkle with peanuts and green onions.
Serve over cooked brown rice or cauliflower rice and enjoy!
Calories: 492kcal | Carbohydrates: 28g | Protein: 42g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 766mg | Potassium: 1101mg | Fiber: 5g | Sugar: 19g | Vitamin A: 2935IU | Vitamin C: 87.1mg | Calcium: 57mg | Iron: 4mg