When I’m short on time I like to make this healthier version of Kung Pao Chicken, which has less sodium and oil than takeout. If you like yours spicier then add extra Sriracha or chili paste.
3 Medium To Large Boneless, Skinless Chicken Breasts (Sliced Into Chunks)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Tablespoons Reduced Sodium Soy Sauce
1 Tablespoon Sriracha
1 Tablespoon Chili Paste
1 Tablespoon Honey
2 Tablespoons Sesame Oil (Divided)
2 Tablespoons Minced Garlic (Divided)
24 Ounces Fresh Green Beans (Ends Trimmed)
1 Medium Green Bell Pepper (Sliced)
1 Medium Red Bell Pepper (Sliced)
1 Teaspoon Sesame Seeds
Chopped Peanuts Or Cashews For Garnish
Season chicken with kosher salt and pepper. Set aside.
In small-size bowl whisk together soy sauce, Sriracha, chili paste, and honey. Set aside.
In large-size heavy skillet or wok, over medium-high heat, add 1 tablespoon sesame oil and 1 tablespoon minced garlic. Add chicken and sauté for 5 minutes. Remove chicken and set aside.
Add remaining sesame oil and garlic to same pan. Turn heat to high. Add green beans and sauté for 5 to 7 minutes until beans begin to soften. Add chicken and continue to cook 4 more minutes until chicken is cooked all the way through. Add sliced green and red pepper and sauté 1 more minute.
Add soy sauce mixture and reduce heat to medium-low. Cook 2 to 3 more minutes until sauce is reduced and thickened slightly. Add sesame seeds. Let side 5 minutes for sauce to thicken a bit more.
Transfer to serving bowl and serve hot.
Garnish with peanuts or cashews.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
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