Description
This is a simple and tasty recipe for sweet and tangy Kung Pao chicken. No deep-frying or marinading required!
Ingredients
Units
Scale
- 1 lb. boneless skinless chicken breasts (cut into 1” pieces)
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 3 tablespoons green onions (chopped)
- 3 garlic cloves (minced)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon powdered ginger
- 2 tablespoons of rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
Instructions
- Prepare your ingredients: chop your scallions, mince your garlic, and measure your spices.
- Combine vinegar, soy sauce and sugar in a small bowl. Set aside.
- Combine chicken and cornstarch in a small bowl and toss to coat.
- Heat sesame oil in the wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from work.
- Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds.
- Add the vinegar, soy sauce, sugar mixture to the wok.
- Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
- Top with additional green onions if desired and serve over white rice.
Notes
To make this dish Paleo, substitute:
- Tapioca flour for cornstarch
- Coconut aminos for soy sauce
- Coconut sugar for sugar
- Cashews for peanuts
Serve on cauliflower rice.
Nutrition
- Serving Size: 1
- Calories: 610
- Sugar: 6
- Sodium: 1048
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 3
- Protein: 78
- Cholesterol: 193