CategoryDifficultyBeginner

Healthy Kung Pao Chicken which is way better than classic Chinese takeout! With a delicious sauce that has just enough of a kick and awesome flavour.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 3-4 chicken breasts, cut into bite-sized pieces
 4 teaspoon Sesame Oil, divided
 2 cloves Garlic, minced
 1 teaspoon Ginger, minced
 2 Celery ribs, chopped
 1 Red Pepper, chopped
 2 teaspoon Soy Sauce (low sodium)
 1.5 tablespoon Sriracha (adjust to taste)
 1 tablespoon Honey (adjust to taste)
 1/2 teaspoon White Pepper
 4 tablespoons Peanut Butter, sugar-free or Peanuts, chopped
 2 Green Onions, chopped

1

Add half of the sesame oil to the pan. Add the chicken, garlic, and ginger. Cook for 5 Minutes until just cooked through. Remove and set aside.

2
3

Add the remaining sesame oil to the pan. Add the celery and red pepper. Cook for 5 Minutes until tender crisp.

4
5

Meanwhile stir together the soy sauce, peanut butter, Sriracha, honey, and pepper.

6
7

Add the chicken back to the pan and add the stir fry sauce. Cook for 2 Minutes so the sauce thickens. Remove from heat and let rest for 2 Minutes so the sauce can further thicken.

8
9

Top with green onions and serve it with some brown rice, cauli rice, wrapped up in big lettuce leaves, or with Chow Mein.

Other vegetables to substitute: broccoli, sugar-snap peas, green beans, cabbage, bok choy and zucchini.

Ingredients

 3-4 chicken breasts, cut into bite-sized pieces
 4 teaspoon Sesame Oil, divided
 2 cloves Garlic, minced
 1 teaspoon Ginger, minced
 2 Celery ribs, chopped
 1 Red Pepper, chopped
 2 teaspoon Soy Sauce (low sodium)
 1.5 tablespoon Sriracha (adjust to taste)
 1 tablespoon Honey (adjust to taste)
 1/2 teaspoon White Pepper
 4 tablespoons Peanut Butter, sugar-free or Peanuts, chopped
 2 Green Onions, chopped

Directions

1

Add half of the sesame oil to the pan. Add the chicken, garlic, and ginger. Cook for 5 Minutes until just cooked through. Remove and set aside.

2
3

Add the remaining sesame oil to the pan. Add the celery and red pepper. Cook for 5 Minutes until tender crisp.

4
5

Meanwhile stir together the soy sauce, peanut butter, Sriracha, honey, and pepper.

6
7

Add the chicken back to the pan and add the stir fry sauce. Cook for 2 Minutes so the sauce thickens. Remove from heat and let rest for 2 Minutes so the sauce can further thicken.

8
9

Top with green onions and serve it with some brown rice, cauli rice, wrapped up in big lettuce leaves, or with Chow Mein.

Kung Pao Chicken