TOTAL TIME: 20 MINS | YIELD: 5 SERVINGS
This delicious Chicken Kung Pao has been my favorite for years. It is made with simple ingredients thrown together to make a sensational meal. Have this ready in no more than twenty minutes and serve warm over brown rice.
I always have a soft spot for winner recipes and this Chicken Kung Pao is a true champion. It is an easy, quick, and versatile recipe. I love chicken, but you are welcome to use your favorite protein instead. For a vegetarian version, make this using extra firm tofu. So if you are looking for another great addition to your weekly menu rotation, then this Chicken Kung Pao is an excellent option!
INGREDIENTS
2 tablespoons olive oil
1 1/2 pound organic chicken breast, cut into chunks
1 orange organic pepper, diced
1 yellow organic pepper, diced
9 ounces of snow peas
1/3 c. raw cashews
1 tablespoon ginger, minced
1 teaspoon pepper flakes, optional
2 c. uncooked brown rice
1 red organic pepper, diced
SAUCE:
2 tablespoons tomato ketchup
2 tablespoons rice wine vinegar
2 tablespoons unrefined sugar
4 tablespoons soy sauce, gluten-free
3 teaspoons arrowroot powder, or cornstarch
1/4 c. water
HOW TO MAKE CHICKEN KUNG PAO
Step 1: Following the package directions, cook the brown rice. In the meantime, place the sauce ingredients in a small bowl. Mix well until blended.
Step 2: Add the olive oil to a large non-stick skillet over medium to high heat. To the hot skillet, add the chicken and cook for about 5 to 6 minutes. Next, add the peppers and ginger. Continue to cook for additional 5 minutes, stirring often, until everything is almost cooked. Then, add the snow peas and cook for a minute more.
Step 3: To the skillet, add the cashew and cook over high heat for another minute or until the sauce has thickened.
Step 4: Remove from the heat when done and serve the Chicken Kung Pao right away over brown rice. Enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pound organic chicken breast, cut into chunks
- 1 orange organic pepper, diced
- 1 yellow organic pepper, diced
- 9 ounces of snow peas
- 1/3 c. raw cashews
- 1 tablespoon ginger, minced
- 1 teaspoon pepper flakes, optional
- 2 c. uncooked brown rice
- 1 red organic pepper, diced
- SAUCE:
- 2 tablespoons tomato ketchup
- 2 tablespoons rice wine vinegar
- 2 tablespoons unrefined sugar
- 4 tablespoons soy sauce, gluten-free
- 3 teaspoons arrowroot powder, or cornstarch
- 1/4 c. water
Instructions
Step 1: Following the package directions, cook the brown rice. In the meantime, place the sauce ingredients in a small bowl. Mix well until blended.
Step 2: Add the olive oil to a large non-stick skillet over medium to high heat. To the hot skillet, add the chicken and cook for about 5 to 6 minutes. Next, add the peppers and ginger. Continue to cook for additional 5 minutes, stirring often, until everything is almost cooked. Then, add the snow peas and cook for a minute more.
Step 3: To the skillet, add the cashew and cook over high heat for another minute or until the sauce has thickened.
Step 4: Remove from the heat when done and serve the Chicken Kung Pao right away over brown rice. Enjoy!
