There are two things about me that you may or may not know.
I have never ever eaten Kung Pao chicken in my life.
I have never cooked ANY Asian food before.
Both scared me. Until today.
I made the Kung Pao chicken from Steamy Kitchens new cookbook, healthy asian favorites.
Let me be totally honest with you… my whole family loved it. Adored it!
I loved it not only for the flavor, but because it is a heart healthy meal.
I have talked about how my husband is learning to live life with AFib, and having this book arrive on my doorstep was such a blessing. Not only are the meals low sodium and full flavor (which equals great heart healthy meals!) , but they are totally understandable for a horrible cook like me! (I am not kidding, I am a terrible cook.)
As I sat and looked at my family, hardly stopping to breathe as they gobbled up their meal, I felt such an intense level of satisfaction. Through Jadens great instruction and guidance, I was able to cook something that was delicious and good for us. I dont know how she did it, but I feel completely indebted to her for that sweet moment of culinary (and familial!) joy.
Ingredients
- 10 ounces boneless, skinless chicken breasts, cut into bite-sized portions
- 2 tsp low-sodium soy sauce
- 1/2 tsp cornstarch
- 2 tsp cooking oil
- 2 cloves garlic, finely minced
- 1/2 red bell pepper, cut into 1-inch dice
- 1/2 yellow bell pepper, cut into 1-inch dice
- 2 tbsp fat-free vegetable or chicken stock
- 1 tbsp Chinese black vinegar or non-aged balsamic vinegar
- 1/3 cup chopped, unsalted roasted peanuts
Instructions
- In a bowl, combine checken with 1 teaspoon or soy sauce and cornstarch. Marinate for 10 minutes.
- Heat wok or large saute pan over high heat. When hot, swirl in the oil and add the chicken.
- Spread the chicken out over all the surface of the pan. Sear on both sides until lightly brown, but not cooked all the way through, about 4 minutes.
- Add garlic and bell peppers. Stir until fragrant. Add the remaining 1 teaspoon of the soy sauce, the stock, and the vinegar. Bring to a simmer and turn heat to medium-low. Cook for 2 minutes, or until chicken is cooked through.
- Top with chopped peanuts and serve.
- *I served mine over fried rice.
- *Jaden's original recipe calls for dried red chili's and no yellow pepper.
Recipe printed with permission.
We could not be more excited about this book! I am so delighted that Jaden has found a healthy way for us to enjoy fantastic Asian food!
Jadens’ book is officially available today, so I highly encourage you to check it out!
