Kung Pao Chicken

Finally got around to crafting a Kung Pao Chicken recipe – simply started with my Kung Pao Tofu as inspiration.

So good! John loves him some sesame oil dishes so he’s happy.

I served mine over broccoli and his was over jasmine rice with broccoli as a side.

Kung Pao Chicken Recipe

Ingredients

• 1/3 cup coconut aminos
• 3 Tbsp seasoned rice vinegar
• 12.6 g (1 Tbsp) granulated sugar
• 1 Tbsp + 1 1/2 tsp + 1 Tbsp sesame oil (divided)
• 8 g (1 Tbsp) cornstarch
• 2.4 g (1/2 tsp) kosher salt
• 1/16 tsp ground black pepper
• 1.25 lbs diced boneless, skinless chicken breast
• 49 g (1/3 cup) peanuts – I usually use lightly salted roasted cocktail peanuts as that’s what I typically have on hand
• 119 g 1″ pieces of red bell pepper (about 1 medium after trimming & seeding)
• 0.5 g (1/4 tsp) crushed red pepper
• 1/4 cup water
• 15 g (1 Tbsp) minced garlic
• 1.33 g (2/3 tsp) ground ginger
• 90 g green onions, green parts bias-sliced into 1″ lengths & white parts chopped into small rounds (about 6 medium after trimming)

Directions

1. In a small bowl, whisk together 1/3 cup coconut aminos, 3 Tbsp seasoned rice vinegar, 12.6 g (1 Tbsp) granulated sugar, 1 Tbsp sesame oil, 8 g (1 Tbsp) cornstarch, 2.4 g (1/2 tsp) kosher salt, and 1/16 tsp ground black pepper.
2. In a large bowl, add 1.25 lbs diced boneless, skinless chicken breast and pour the coconut aminos mixture over them – then toss gently until each piece is well-coated. Set aside to marinate.
3. Heat a large skillet over medium-low heat on stovetop.
4. Add 49 g (1/3 cup) peanuts and 1 1/2 tsp sesame oil, then fry for 1 min.
5. Transfer peanuts to a plate lined with paper towels to absorb excess oil.
6. Bring the skillet to medium heat.
7. Add remaining 1 Tbsp of sesame oil and marinated chicken (without the marinade – but, reserve the marinade liquid for later).
8. Cover and cook chicken for 5 mins, stirring occasionally, until just fully cooked.
9. Transfer cooked chicken to a plate and keep warm. I keep mine in the microwave.
10. Bring the skillet to high heat.
11. Add 119 g 1″ pieces of red bell pepper and 0.5 g (1/4 tsp) crushed red pepper, then stir-fry for 2 mins (be sure to stir frequently!).
12. Add reserved marinade liquid and 1/4 cup water and stir-fry for 2 mins (be sure to stir frequently!).
13. Turn heat to low.
14. Add 15 g (1 Tbsp) minced garlic, 1.33 g (2/3 tsp) ground ginger, white rounds from green onions, and cooked chicken – then stir once or twice to gently combine.
15. Add drained peanuts and stir fry for 1 min.
16. Garnish with bias-sliced 1″ pieces of green onions.

NUTRITION FACTS
Servings	4
Amount Per Serving	6.4 oz (182 g)
Calories	418
		% Daily Value*
Total Fat	23 g	30%
Saturated Fat	4 g	20%
Trans Fat	0.2 g
Monounsaturated Fat	8.5 g
Polyunsaturated Fat	4.5 g
Cholesterol	110 mg	37%
Sodium	790 mg	34%
Total Carbohydrate	15 g	5%
Dietary Fiber	2 g	7%
Total Sugars	5 g
Added Sugars	3 g
Sugar Alcohols	0 g
Protein	41 g
Vitamin D	0 mcg	0%
Calcium	60 mg	4%
Iron	2.1 mg	12%
Potassium	630 mg	13%
Vitamin A	740 IU	15%
Vitamin C	75 mg	85%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowCarb