Kung Pao Chicken (Healthy & Easy)
Category: Main Dish - Chicken
Prep Time: 30 min.
Cook Time: 30 min.
What You Will Need
For the Chicken
1 TB Soy Sauce (and a gallon plastic bag)
6 Chicken Breasts (about 4 cups)
1/4 - 1/2 c. Cornstarch
Salt
Oil
For the Sauce
1 ½ tsp. Cornstarch
1 ½ TB Honey
1 TB Sesame Oil
3 tsp. Rice Vinegar
1 tsp. Chili Paste
2 TB Soy Sauce
¼ c. Water
1 Clove Garlic (minced)
3 TB Chopped Peanuts
¼ c. Celery (cubed)
¼ c. Carrots (cubed)
Condiments
Green Onion
Lime Wedge
Rice
What you do:
For the Chicken
1. Cut up the chicken in cubes.
2. Marinate the Chicken in the Soy in the plastic bag for an hour in the fridge.
3. Mix the Cornstarch and Salt
4. Coat the chicken in the Cornstarch & Salt and Sauté until cooked through (10 min or so)
.
For the Sauce
5. Combine Cornstarch, Honey, Sesame Oil, Rice Vinegar Chili Paste and Soy Sauce
6. Heat on stove until thick – about 5 – 10 min. (medium heat/ 5-electric)
For the Finish
7. Mix the chicken with the carrots and celery and the sauce in the pan
8. Cook with the chicken mixture for about 7 to 10 min.
Afterward
I pounded out the chicken 1st and cubed it before marinating. That way it could marinate for a shorter amount of time and I could get on with things. This is really easy and so much better than anything you can get in a cookie-cutter type Chinese restaurant. I used a wok so everything cooked evenly and came out fresh and tasty.
This is Gluten –Free of course but let me tell you about the cornstarch. For whatever molecular reason, it keeps the chicken moist inside even after refrigerating. I cook chicken this way to put on my salads that I take to work and it really makes the salad.
This is not sugar-free because there is some sugar in the rice vinegar. I believe that since there is honey in the sauce, you could just use apple-cider vinegar and it would be fine.
This tasted so much fresher and a LOT less greasy then what you get at the local Chinese restaurant factories. There are some steps to this but they are well worth it!
Prep Time: 30 min.
Cook Time: 30 min.
What You Will Need
For the Chicken
1 TB Soy Sauce (and a gallon plastic bag)
6 Chicken Breasts (about 4 cups)
1/4 - 1/2 c. Cornstarch
Salt
Oil
For the Sauce
1 ½ tsp. Cornstarch
1 ½ TB Honey
1 TB Sesame Oil
3 tsp. Rice Vinegar
1 tsp. Chili Paste
2 TB Soy Sauce
¼ c. Water
1 Clove Garlic (minced)
3 TB Chopped Peanuts
¼ c. Celery (cubed)
¼ c. Carrots (cubed)
Condiments
Green Onion
Lime Wedge
Rice
What you do:
For the Chicken
1. Cut up the chicken in cubes.
2. Marinate the Chicken in the Soy in the plastic bag for an hour in the fridge.
3. Mix the Cornstarch and Salt
4. Coat the chicken in the Cornstarch & Salt and Sauté until cooked through (10 min or so)
.
For the Sauce
5. Combine Cornstarch, Honey, Sesame Oil, Rice Vinegar Chili Paste and Soy Sauce
6. Heat on stove until thick – about 5 – 10 min. (medium heat/ 5-electric)
For the Finish
7. Mix the chicken with the carrots and celery and the sauce in the pan
8. Cook with the chicken mixture for about 7 to 10 min.
Afterward
I pounded out the chicken 1st and cubed it before marinating. That way it could marinate for a shorter amount of time and I could get on with things. This is really easy and so much better than anything you can get in a cookie-cutter type Chinese restaurant. I used a wok so everything cooked evenly and came out fresh and tasty.
This is Gluten –Free of course but let me tell you about the cornstarch. For whatever molecular reason, it keeps the chicken moist inside even after refrigerating. I cook chicken this way to put on my salads that I take to work and it really makes the salad.
This is not sugar-free because there is some sugar in the rice vinegar. I believe that since there is honey in the sauce, you could just use apple-cider vinegar and it would be fine.
This tasted so much fresher and a LOT less greasy then what you get at the local Chinese restaurant factories. There are some steps to this but they are well worth it!
