Description
A quick and easy Kung Pao Chicken recipe with colorful vegetables and crunchy peanuts.
Ingredients
Scale
- 1 lb boneless skinless chicken breast (chopped into chunks)
- 1 Tablespoon sesame oil (divided)
- 4 cloves garlic (minced)
- 2 teaspoons fresh ginger (grated or minced)
- 1 bell pepper (yellow, orange or red, chopped)
- 2 green onions (chopped)
- 3 cups broccoli (chopped)
- 2 cups cooked brown rice (for serving)
- crushed peanuts (for serving, optional)
- ¼ cup regular soy sauce or tamari
- 1–2 Tablespoons honey
- 2 teaspoons sambal oelek chili paste or sriracha
- 1 teaspoon arrowroot powder
Instructions
- Make sauce by combining all sauce ingredients in a small bowl.
- Heat ½ Tablespoon sesame oil in a large sauté pan or wok. Once hot, add chicken, garlic, and ginger; cook for 6-8 minutes until chicken is just cooked through. Transfer chicken to a plate.
- In the same pan, add remaining oil, bell pepper, green onions, and broccoli; toss and cook for 5 minutes or until broccoli is tender.
- Add chicken and sauce to the pan and cook for 2-3 minutes or until the sauce thickens a bit. Turn off heat and let rest for 2-3 minutes.
- Serve Kung Pao Chicken and veggies over brown rice. Top with crushed peanuts and sriracha for more spice.
Notes
- Adjust the spice level by adding more or less sambal oelek or sriracha.
- Peanuts can be omitted for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg