Description
A delicious and spicy Kung Pao Chicken loaded with vegetables and served over brown rice.
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 ingredients in a small bowl.
- Heat ½ Tablespoon sesame oil in a large sauté pan or wok. Once hot, add chicken, garlic, and ginger and 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 and toss. 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
- This recipe can be adjusted according to your heat preference by adding more or less sambal oelek or sriracha.
- For a healthier option, you can use less oil or substitute with a non-stick cooking spray.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg