Kung Pao Chicken
Ingredients
- 1.5 lbs boneless, skinless chicken breast cut into 3/4-inch cubes
- 2/3 cup unsalted roasted peanuts
- 1 large red bell pepper cut into 1-inch pieces
- 3 stalks celery sliced diagonally
- 4 whole dried red chilies or to taste
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 green onions green onions sliced
- 2 tablespoons avocado oil divided
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons low-sodium chicken broth
Instructions
- In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
- Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken to the hot pan in a single layer. Cook without stirring for 3-4 minutes until golden brown on one side. Stir and cook another 3-4 minutes until chicken is cooked through. Transfer to a plate.
- Add remaining oil to the same pan. Add dried chilies and stir-fry for 30 seconds until fragrant (don't let them burn).
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add bell pepper and celery. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
- Return chicken to the pan and add peanuts. Stir the sauce mixture and pour over everything.
- Stir-fry for 1-2 minutes until sauce thickens and coats everything evenly.
- Remove from heat and sprinkle with green onions. Serve immediately over brown rice or cauliflower rice if desired.
Notes
Storage tip: Keeps in fridge for up to 4 days. Reheat gently in a skillet with a splash of broth. For less heat, remove seeds from dried chilies or reduce the number used.