NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp sesame oil

1 cup bell peppers

1 cup zucchini

2 cloves garlic

1 tsp fresh ginger

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp gochujang

0.25 oz roasted peanuts

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

2 stalks scallions

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, and gochujang until smooth to create the stir-fry sauce.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through; remove chicken from the pan and set aside.

• 5

  In the same skillet, add the chopped bell peppers, sliced zucchini, minced garlic, and grated ginger, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture, tossing well to coat all ingredients.

• 7

  Stir in the sliced scallions and roasted peanuts, cooking for an additional minute until the sauce has thickened slightly and everything is heated through.

• 8

  Serve the Kung Pao chicken immediately over the warm cooked brown rice.