Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Healthier Kung Pao Chicken

Healthier Kung Pao Chicken

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. 

INGREDIENTS

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. 

Serves 4

Prep Time:     20 Minutes

Cook Time:    25 Minutes

Total Time:    45 Minutes

©Tiny New York Kitchen © 2021 All Rights Reserved

 

 

Victoria Glavin Hart