Healthier Kung Pao Chicken
Amazing flavor and a heart-healthy meal!
Servings: 4 servings
Ingredients
- 10 ounces boneless skinless chicken breasts, cut into bite-sized portions
- 1 tablespoon Chinese black vinegar or non-aged balsamic vinegar
- 2 tablespoons chicken stock, or fat free vegetable stock
- ½ yellow bell pepper, cut into 1-inch dice
- ½ red bell pepper, cut into 1-inch dice
- 2 cloves garlic, finely minced
- 2 teaspoons cooking oil
- ½ teaspoon cornstarch
- 2 teaspoons low-sodium soy sauce
- ⅓ cup chopped unsalted roasted peanuts
Instructions
- In a bowl, combine chicken with 1 teaspoon of 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 chilies and no yellow pepper.