Kung Pao Chicken

Source: Classic Comfort Foods by Clean Eating Magazine.

Absolutely loved this recipe. So tasty and easy to make!

Serves: 4
Hands-on Time: 20 mins
Total Time: 20 mins

12 oz boneless, skinless chicken breast, cut into 1-inch cubes
1/4 C raw unsalted peanuts
2 green onions, thinly sliced, plus additional for garnish
2 tsp rice vinegar
2 C cooked brown rice*
1 Tbsp olive oil
1/4 tsp red pepper flakes
2 Tbsp low-sodium soy sauce
1 clove garlic, minced
1 tsp fresh grated ginger
*I only had Jasmine Rice, so I used it, but cooked it in vegetable broth.

In a wok or large skillet, heat oil on medium-high. Add pepper flakes, chicken and peanuts and cook for 5 minutes, stirring frequently.
Stir in 1/4 C water, soy sauce, garlic, ginger, onions and vinegar. Bring to a simmer and cook for 3 minutes or until chicken is no longer pink inside. Serve with or over top of rice, dividing evenly and garnishing with additional onion.
Dig in!

Nutritional Information
Servings: (1 C chicken and 1/2 C rice)
Calories 299
Total Fat 10 g
Saturated Fat 2 g
Monounsaturated Fat 5.5 g
Carbs 26 g
Dietary Fiber 3 g
Sugars 1 g
Protein 25 g
Sodium 258 mg
Cholesterol 49 mg


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