Kung Pao Chicken and Vegetables
/Do you remember that Szechuan Chicken Stir-Fry recipe I posted not too long ago? Well, I have a follow up recipe to share with you today that's so good, you must promise me you'll make it.
This one takes a little more prep work because of the extra vegetables but it's just as fast if not quicker to cook.
Perfect for when you're in a dinner rut. This will add some tasty zest to your palate.
I recieved such wonderful feedback from you all on my Szechuan Chicken recipe. I had people asking me for more similar recipes! Excellent! I love hearing from you guys so don't hesitate to ask me if there's something you'd like to see on the blog. Keep the great comments coming :)
Now back this dish.
This Kung Pao Chicken packs flavour in spades. I think it's safe to say it could rival any bought from your favourite restaurant. I've made this recipe a few times now and we all loved it. It's like going out for dinner and taking a vacation from typical healthy eating, but really, it's super healthy and clean.
When I set out to make this dish, I made sure to add loads of fresh veggies to the ingredient list. The fresh veggies really help bump-up the vitmain count.
I mean just check out those wild vibrant colours! It is enough to make your mouth water!
This Chinese dish will rival the best kung pao chicken you've ever had from a take-out restaurant. It could become a fast and easy weeknight favorite. Especially when it only takes 20 minutes to cook.
Kung Pao Chicken & Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (serves 4)
- 2 tbsp olive oil or sunflower oil, divided
- 1 large red bell pepper, chopped
- 1 cup kale, stems removed, and chopped roughly
- 1 cup red Swiss chard (large stems removed), leaves cut into 1-inch pieces
- 1 cup broccoli florets
- 1 yellow or green zucchini, sliced
- 1/2 cup carrots, sliced on an angle
- 1/2 cup snow peas
- 1/4 tsp red pepper flakes
- 12 oz boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup roasted unsalted peanuts
- 1 1/2 tbsp low-sodium soy sauce
- 1 clove garlic, minced
- 1 tsp fresh ginger, peeled and minced (or 1 tsp ground ginger)
- 2 green onions, white and light green parts only, thinly sliced
- 2 tsp rice vinegar
- 2 cups cooked brown jasmine rice, or quinoa
Instructions
Heat oil in a large non stick skillet on medium-high. Add bell pepper, kale, red chard, broccoli, zucchini, carrots and snow peas, and cook, stirring frequently, until the vegetables begin to soften and everything is almost cooked, about 5 minutes. Transfer vegetables to a plate and place in the oven on low to keep warm.
Heat remaining tablespoon of oil on medium-high. Add red pepper flakes, chicken and peanuts and cook for 5 minutes, stirring frequently.
In a small bowl, stir together 1/4 cup water, soy sauce, garlic, ginger, onions and rice vinegar. Stir the mixture into chicken and bring to a simmer. Cook for 3-4 minutes or until chicken is no longer pink inside. Return cooked vegetables to the skillet and give everything a good stir. Serve over top of rice, dividing evenly among 4 bowls.
