Kung Pao Chicken
Ingredients
The chicken and marinade
-
1½
pounds
boneless skinless chicken breasts
-
2
tablespoons
low-sodium soy sauce
-
2
tablespoons
rice wine vinegar
-
1½
teaspoons
sesame oil
-
3
teaspoons
cornstarch
-
½
teaspoon
kosher salt
-
1½
teaspoons
honey
-
½
teaspoon
crushed red pepper flakes
The stir fry
-
2
tablespoons
canola oil
-
1
large
bell pepper
-
1
medium
yellow onion
-
2
stalks
celery
-
½
cup
peanuts or cashews
-
3
cloves
garlic
-
1
tablespoon
fresh ginger
-
3
green onions
green onions
-
cooked
brown rice
brown rice
Instructions
- Marinate the chicken with soy sauce, rice wine vinegar, sesame oil, cornstarch, and salt for at least 20 minutes.
- Make the sauce by whisking together remaining soy sauce, rice wine vinegar, sesame oil, honey, red pepper flakes, and cornstarch.
- Heat canola oil in a skillet and cook the chicken until golden brown, then transfer to a bowl.
- In the same skillet, cook the bell pepper, onion, and celery until crisp-tender.
- Add garlic, ginger, and green onion whites, cooking until fragrant.
- Return chicken to the skillet, add the sauce, and cook until everything is well coated and chicken is cooked through.
- Serve over brown rice and garnish with green onion greens.
Nutrition Facts (estimated)
Servings
4 servings
Calories
423
Total fat
22g
Total carbohydrates
14g
Total protein
43g
Sodium
20mg
Cholesterol
109mg
You might also like