Do you love Kung Pao Chicken? This recipe is a healthier twist on the takeout classic, so there is no need to feel guilty if you have a craving. This recipe is also super fast and easy…so that craving may come on even more often!
- 1 lb. chicken
- 1 tablespoon soy sauce + 2 tablespoons for sauce
- 4-6 fresh or dried red chilies
- 1 tablespoon balsamic vinegar
- 2 green onions, chopped
- steamed rice or cauliflower ‘rice’, to serve
- Slice chicken into bite sized strips and place in a bowl with 1 tablespoon soy. Cover and stand for a few minutes or if possible refrigerate for a few hours but no longer than 24.
- Heat a little oil in a frying pan or wok. Add the chicken and chilies. Cook, stirring until the chicken is browned and cooked through.
- Remove from the heat and add the additional 2 tablespoons soy sauce and the vinegar and stir well. Taste and add more soy or vinegar if you think it needs it.
- Serve chicken on a bed of rice or cauliflower rice with green onions sprinkled on top.
Optional add ins: handful roast peanuts, 1 clove garlic, 1/2 tsp ground Sichuan pepper, 1 teaspoon sugar to marinate the chicken and another to finish the sauce.
If 4-6 chilies sounds like too much, feel free to dial it down (or even omit) the chilies.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 647Total Fat 30gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 214mgSodium 693mgCarbohydrates 31gFiber 2gSugar 5gProtein 59g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.