In yesterday’s post I promised you some healthy and quick dinner dishes. Since going on my new diet, Kung Pao Chicken has quickly become one of my new favorite go-to meals. Not only is it faster than take-out, it is cheaper and healthier as well!
Why I love this dish:
- It is a one pot meal. Chop up everything in advance, throw it into a pot, and sauté until everything is cooked and delicious.
- It’s loaded with veggies. Onions, garlic, peppers, and peas…. Oh, and if you have fresh ginger on hand pop that in too!
- It’s a pretty dish. This point goes back to point #2 and those veggies. Those red peppers and green peas really pop!
This meal is comforting and easy – definitely a go-to dish after a long day. You probably even already have most of these ingredients on hand. — But if you don’t you know I’m big on substitutions and working with what you have. No sesame oil? Use peanut or olive. No chicken? Use beef or pork. Don’t have peas or peppers? Use whatever veggies you have on hand or better yet, one of those packages of frozen oriental vegetables. Make the dish your own.
- 2 tablespoons sesame oil
- 1 pound chicken breasts cut into 1-inch pieces, seasoned with salt and pepper
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup thinly sliced red bell pepper (about 1 large pepper)
- 1 cup frozen sugar snap peas
- ¾ cup water
- 3 tablespoons lower-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- ¼ teaspoon ginger
- 1 to 1½ teaspoons sriracha
- 2 tablespoons chopped cashews
- Heat sesame oil in a large pan or wok over medium-high heat. Add chicken and cook until done. Add in onions, garlic, red pepper and sugar snap peas and cook until they are tender.
- In a separate bowl, whisk together water, soy sauce, cornstarch, brown sugar, ginger, and sriracha.
- Pour your sauce into the pan and bring to a boil for the sauce to thicken.
- Serve with chopped cashews sprinkles on top and with rice.