Kung Pao Chicken

Kung Pao is a classic dish in Sichuan cuisine, originating in the Sichuan province of Western China. This is a protein packed dish that has a robust, spicy flavor. At any western restaurant, this is a calorie bomb, but this version is very lean, packing only 276 calories per serving. Adjust the level of spice to your liking by using less sriracha sauce and chili oil. Ideally, you should use dried chilies for this recipe, but I have no clue where to buy those, so I made do with fresh. Serve over brown rice for a complete, 30 minute meal.

Read more for the full recipe

Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients:
(makes 4 servings)
1lb boneless, skinless chicken breast
1 cup celery, chopped (about 4 ribs)
1/4 cup plus 2 tbsp unsalted roasted peanuts
3-4 small chili peppers
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp extra virgin olive oil
1/4 cup lower sodium soy sauce
1 tbsp chili oil (may substitute sesame oil)
2 tbsp rice wine
1 tsp brown sugar
1 tbsp sriracha sauce
1 tbsp corn starch disolved in 1 cup cold water
Optional: 1 cup brown rice, cook according to package directions

Step by Step Instructions:
1. Chop chicken into 1/2" chunks

2. Saute garlic and ginger in olive oil, 2-3 minutes

3. Add chicken and brown, 5-7 minutes

4. Remove chicken and saute peppers and celery, 2 minutes

5. Add peanuts and brown slightly for another 2 minutes

6. Mix soy sauce, chili oil, rice wine, sugar and sriracha sauce

7. Add chicken and sauce mixture to pan, cook on med-low

8. Add cornstarch slowly, stirring thoroughly

9. Continue to simmer an additional 5 minutes, until sauce thickens

10. Serve over brown rice


Nutrition Info: (without brown rice)
276 calories
25g protein