Kung Pow Chicken
When people think “meal prep” or “healthy eating” one of the first things that often come to mind is rice, chicken and vegetables - but not like this.
This Kung Pao chicken is so simple but has a ton of flavour and is a great no-fuss meal to prep for the week ahead. This can easily be poured over a hearty serving of rice or on top of your favourite salad greens.
INGREDIENTS:
450g boneless skinless chicken thighs, cubed
3 teaspoons cornstarch
1/2 cup + 1 tablespoon low sodium soy sauce
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon hoisin sauce
2 teaspoons red pepper flakes
1 tablespoons avocado oil
2 red bell peppers, thinly sliced
1-2 red fresno peppers, seeded, if desired and thinly sliced
4 cloves garlic, finely chopped or grated
1 inch fresh ginger, grated
1 teaspoon toasted sesame oil
1/4 cup (35g) roasted peanuts
4 green onions thinly, sliced, plus more for serving
DIRECTIONS:
In a medium bowl, toss together the chicken, 2 tsp cornstarch, and 2 tablespoons soy sauce.
To make the sauce: Combine 3/4 cup water, 1/2 cup soy sauce, the honey, hoisin, balsamic, red pepper flakes, and 1 teaspoon cornstarch.
Heat the oil oil over medium heat. When the oil shimmers, add the chicken and cook, tossing 1-2 times, until it becomes crispy, about 5 minutes. Add the bell peppers, fresno peppers, garlic, and ginger, cook another 2-3 minutes.
Pour in the sauce and bring to a boil over medium-high heat.
Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil, peanuts and green onions, cook another 2 minutes.
Serve the chicken over bowls of rice. Top with additional green onions.
Makes 5 servings
Nutrition (without rice):
Cals: 281 calories
Protein: 27g
Carbs: 14g
Fiber: 2g
Fat: 13g