Kung Pao Chicken
A classic Brazilian-Chinese stir-fry with colorful vegetables and a savory soy glaze.
This is a healthy and delicious option for those looking for a low-fat, low-carb meal that is rich in protein and nutrients. The only carb source is the cornstarch — super fit! The original recipe includes peanuts, but to keep it as light as possible, leave them out or use a smaller amount. A 100g serving has approximately 120–150 calories.
Ingredients
- 1 pounds boneless chicken breast, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 1 carrot, sliced into rounds
- 1 cups broccoli florets
- 2 tablespoons sesame oil
- 0.3 cups low-sodium soy sauce
- 3 tablespoons cornstarch
- 0.5 cups water
- 2 cups cooked rice, for serving
Direction
Prepare the sauce: In a small bowl, mix 0.3 cups of low-sodium soy sauce, 3 tablespoons of cornstarch, and 0.5 cups of water until the cornstarch is completely dissolved. Set aside.
Cook the chicken: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add 450g of boneless, cubed chicken breast and fry until golden brown. Season with salt and pepper. Remove from the pan and set aside.
Add the vegetables to the same pan where you fried the chicken. Add the onion, carrot, chopped red bell pepper, and chopped yellow bell pepper. Sauté for 4 to 5 minutes until the vegetables are tender but firm. Add the broccoli florets and sauté for another 2 minutes.
Add the sauce: Pour the sauce over everything and mix well. Cook for another 1 to 2 minutes until the sauce thickens and coats the vegetables well.
6. Serving: Serve hot over 2 cups of cooked Japanese rice. Enjoy!
