Let’s take the guesswork out of tonight’s dinner with my healthy and flavorful take on Kung Pao Chicken! This dish is packed with sauce, not too spicy, and perfect for meal prep. You can customize it with your favorite veggies and enjoy it on its own or over rice. Trust me, it’s absolutely delicious!
Serves 6 hungry souls:
Saucy Kung Pao Chicken
Ingredients
**SAUCE:**
- 1/2 cup chicken broth
- 1/2 cup low sodium soy sauce
- 2 tablespoons hoisin sauce I used gluten-free
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons arrowroot tapioca, or corn starch
- 3 cloves garlic mashed
- 1/4 teaspoon crushed red pepper flakes
**STIR FRY:**
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons olive oil or avocado oil divided
- 2 red bell peppers seeds removed and chopped
- 2 zucchinis sliced (about 1 cup)
- 2 cloves garlic minced
- 1/2 cup roasted salted peanuts
- 4 dried chilis chopped*
- 3 green onions chopped
Instructions
- For a milder version, you can remove the seeds from the dried chilis or skip them altogether. Alternatively, you can use 1 teaspoon of crushed red pepper flakes instead.
- Start by whisking together all the sauce ingredients in a bowl or liquid measuring cup. Then, cut the chicken into cubes and prep the bell peppers and zucchini.
- In a large skillet over medium-high heat, add 2 tablespoons of oil. Once hot, add the chicken and sauté for about 4 minutes until it’s cooked on the outside (it’s okay if it’s still pink inside). Remove the chicken and set it aside.
- In the same skillet, add the remaining 2 tablespoons of oil. Add the bell peppers, zucchini, garlic, peanuts, and dried chilis. Sauté for 3 minutes, then pour in the sauce. Stir everything well to coat.
- Return the cooked chicken to the skillet and stir it all together. Reduce the heat to low, cover, and let it cook for another 5-6 minutes until everything is fully cooked through.
- Plate it up and dig in! Enjoy the savory goodness of this Kung Pao Chicken—it’s sure to be a hit!