If you like a little sweet with some heat, you are going to love this kung pao chicken recipe! I can’t even describe how good this is.
- One (1) pound meat: ground chicken used here, can sub ground turkey, use chicken breast or steak instead.
- 1 zucchini chopped
- 1 bell pepper sliced or chopped (red or green)
- 1/2 onion chopped
- green onions (optional-for garnishing)
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1/4 cup sliced almonds
- 1/4 cup chicken stock (if needed to cook veggies)
- 3 tbs soy sauce
- 2 tbs rice vinegar (found on Asian food aisle)
- 1 tbs hot sauce
- 1 tsp sesame seed oil
- 1/2 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/8 +/- tsp liquid stevia (by taste, you can always add more later)
- 2 tsp of arrowroot powder or cornstarch
First, start browning the meat in a pan with 1 tbs of walnut oil, over medium heat, season with garlic powder, salt and pepper to taste. Keep in mind the sauce will have salt in it as well, so don’t get crazy! While meat is cooking, mix the sauce and set aside. Mix well otherwise the cornstarch will be clumpy.
Chop all veggies. To cook veggies you have two options…
1: Cook all veggies in separate pan. Then add cooked meat to pan.
2: Once meat is cooked mostly, add raw veggies to pan with a little chicken stock to cook down veggies.
I have done it both ways. Personally I like a one pot meal! Less cleaning!
Combine meat and veggies, add in sliced almonds. Lower heat to low – medium. Pour Kung Pao sauce on top and stir. Once the sauce hits the heat it will start to thicken.
Use in lettuce wraps as shown above, or for a great post workout meal, pair it with cooked quinoa (pictured below)!
Want more delicious chicken based recipes? There are plenty more here, such as this wonderful Mediterranean Chicken Salad!