Name: Kung Pao Chicken with Peanuts and Chili
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup cooked brown rice; 1 tsp sesame oil; 0.25 oz dry roasted peanuts; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp tamari; 1 tbsp rice vinegar; 1 tsp fresh ginger; 2 cloves garlic; 1 tsp honey; 0.5 tsp red chili flakes; 1 stalk green onion

Nutrition

Per serving

456 calories

Protein: 50g; 43% of calories
Carbs: 33g; 29% of calories
Fat: 15g; 28% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the tamari, rice vinegar, minced ginger, minced garlic, honey, and red chili flakes to create the Kung Pao sauce.
Dice the chicken breast into 1-inch cubes and chop the bell pepper and zucchini into bite-sized pieces.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and sauté for 4-5 minutes until golden brown and cooked through.
Add the diced bell pepper and zucchini to the pan, stir-frying for another 3 minutes until the vegetables are crisp-tender.
Pour the sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
Stir in the roasted peanuts and sliced green onions during the last 30 seconds of cooking.
Serve the Kung Pao mixture immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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