Ingredients
Scale
**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!