Kung Pao Chicken Recipe

 

Serves 4

Recipe Ingredients:

 

1 pound boneless, skinless chicken breasts (cut into 1 inch chunks)

1/4 cup dark soy sauce

1 tablespoon Mirin or Sherry wine

1/2 cup chicken stock, low sodium

1 teaspoon ginger powder

3 garlic cloves, chopped

1 teaspoon chili sauce

1 tablespoon honey

1/2 tablespoon sesame oil

1/2 tablespoon corn starch

1/4 cup peanuts

1 red bell pepper, chopped

1.5 cups chopped mushrooms

3 cups broccoli florets

1/4 teaspoon red pepper flakes

 

Directions:

 

1. In a large saute pan sprayed with cooking spray cook the chicken for about 5 minutes. Then add the ginger powder, garlic, red pepper, mushrooms, and broccoli to the chicken and cook for another 3-4 minutes or until chicken is fully cooked.

2. In a small mixing bowl combine the soy, mirin, chicken stock, chili sauce, honey, sesame oil, red pepper flakes, and cornstarch. Mix well and then pour sauce over chicken in the saute pan. Once sauce comes to a boil turn heat down to a simmer and allow to cook for about 5 minutes or until sauce has thickened. At the last minute add the peanuts and mix everything together.

3. Serve the Kung Pao Chicken over brown rice.

*** If you have time marinate the chicken overnight with 1.5 tablespoon of soy sauce and 3 garlic cloves***