Kung Pao Chicken

Macros / Serving Size

Protein 26 g | Fat 16 g | Carbs 12 g

% Calories of Macros / Serving Size

Calories 293 | Protein 35 % | Fat 49 % | Carbs 16 %

Nutrients / Serving Size

Fiber 2 g | Sodium 448 mg | Sat. Fat 3 g

Ingredients (serves 4)

• 1 lb. boneless skinless chicken thighs, chopped
• 2 tbsp. sesame oil
• 3 garlic cloves, minced
• 1 tsp. ginger, minced or ½ tsp. ginger powder
• ¼ tsp. dried red pepper flakes (adjust to taste)
• ¾ cup celery, chopped
• 1 red pepper, chopped
• 1 medium-sized zucchini, chopped
• 2 tbsp. low sodium soy sauce
• 1 tsp. hot sauce
• 1 tbsp. honey (adjust to taste)
• 1/4 cup unsalted, roasted peanuts
• 1/4 cup or 2 green onions, chopped

Directions

1. Heat the oil in a large sauce pan over medium heat.  Add the chicken, garlic, ginger, and red pepper flakes and cook for about 5 minutes.
2. Add the chopped vegetables and peanuts and cook until the vegetables are crisp-tender (about 5 more minutes).
3. While the vegetables are cooking, mix together the honey, hot sauce and soy sauce.  Add the sauce to the pan and cook for an additional minute mixing gently to incorporate the sauce.
4. Remove from the heat and serve over a bed of chopped green leafy lettuce or some brown rice. Top with the green onions.