Healthy Easy Kung Pao Chicken
A lightened up version of a Chinese take-out favorite, this healthy kung pao chicken is packed with nutrients and not lacking any flavor. Gluten-free and dairy-free.
- 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
- 2 cups cooked brown rice for serving
- crushed peanuts for serving (optional)
- 1/4 cup coconut aminos or low sodium soy sauce/tamari
- 1-2 Tablespoons honey*
- 2 teaspoons sambal oelek chili paste or sriracha
- 1/2-1 teaspoon arrowroot powder for thickening optional*
Make sauce by combining all ingredients in small bowl.
Heat 1/2 Tablespoon sesame oil in a large sauté pan or wok. Once hot, add chicken, garlic and ginger and cook for 5-7 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, then add chicken and sauce to the pan and cook for 2-3 minutes or until 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!
- I like using 1 Tablespoon of honey but if you like things on the sweeter side you can add 2 Tablespoons.
- You can use cornstarch instead of arrowroot powder if you'd like. You can also make the sauce without either. It will be a thinner sauce, but it still tastes just as good and it's perfect for drizzling over the plated dish.
Serving: 1/4 of recipe with 1/2 cup brown rice | Calories: 340kcal | Carbohydrates: 43g | Protein: 27g | Fat: 8g | Fiber: 5g | Sugar: 11g