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Kung Pao Chicken
Kung Pao Chicken
"Made with fresh ingredients and low-sodium and fat-free ingredients, this Kung Pao Chicken is delicious and good for you! This kung pao chicken recipe features tender chicken with colorful stir-fried veggies flavored with soy sauce and spicy dried chiles. It’s a healthier version of your favorite takeout dish! If you love stir fry like I do, then a recipe for Kung Pao Chicken is most likely at the top of your to-make list. This recipe does not disappoint and uses only fresh ingredients making it not only delicious but better for you than using premade bottled sauces by using low-sodium soy sauce and fat-free broth. "
Serves4
Preparation Time15 min
Cooking Time15 min
Cooking Vessel Sizelarge Skillet, Chefs Knife
Ingredients
- 10 ounces Boneless Skinless Chicken Breast
- 2 teaspoons Low Sodium Soy Sauce
- 1 teaspoon Cornstarch
- 3 Red Dried Chili
- 2 teaspoons Canola Oil
- 2 Cloves Garlic
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Small Onion
- 1 cup Sugar Snap Peas
- 3 tablespoon Fat Free Chicken
- 1 tablespoon Black Vinegar
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In a bowl, combine the cornstarch with 1 teaspoon of the soy sauce. Pour over chicken and toss to combine. Set aside to marinate for ten minutes.
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Soak dried chiles in hot water for several minutes. Remove from water and chop. For a less spicy dish, discard some or all of the seeds.
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Visit https://amandascookin.com/kung-pao-chicken/ for full printable recipe.
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