Description
A delicious and healthy low-carb version of Kung Pao chicken combined with colorful vegetables and a savory sauce.
Ingredients
- 1lb boneless, skinless chicken breast, diced
- 2 tablespoonssoy sauce (or coconut aminos for gluten-free)
- 1 tablespoonsesame oil
- 1bell pepper, diced
- 1/2 cupunsalted peanuts
- 2green onions, sliced
- 2cloves garlic, minced
- 1 tablespoonginger, grated
- 1/4 cupchicken broth
- 2 tablespoonschili paste (adjust to your spice level)
- Salt and pepper to taste
Instructions
- Marinatethe chicken: In a bowl, combine the diced chicken, soy sauce, and sesame oil. Let it marinate for about 15-20 minutes.
- Sautéthe aromatics: Heat a tablespoon of sesame oil in a skillet, add minced garlic and ginger, stirring for about 30 seconds.
- Cookthe chicken: Add marinated chicken to the skillet. Cook until golden brown and cooked through, about 5-7 minutes.
- Stir-frythe vegetables: In the same skillet, add diced bell pepper and cook for 3-4 minutes.
- Combineand simmer: Return chicken to skillet, pour in chicken broth and chili paste. Simmer on low for about 5 minutes.
- Finishwith peanuts and onions: Stir in unsalted peanuts and sliced green onions, and cook for another 1-2 minutes before serving.
Notes
Ensure uniform chicken pieces for even cooking. Adjust chili paste to your taste.
- Prep Time:20 minutes
- Cook Time:15 minutes
- Category:Main Course
- Method:Stir-frying
- Cuisine:Asian