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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. "
Preparation Time15 min
Cooking Time15 min
Cooking Vessel Sizelarge Skillet, Chefs Knife
- 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
- 3 tablespoon Fat Free Chicken
- 1 cup Sugar Snap Peas
- 1 tablespoon Black Vinegar
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.
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.
Visit https://amandascookin.com/kung-pao-chicken/ for full printable recipe.
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