Description
A healthier (and more cost-efficient) alternative to our favorite Asian take-out dish: Kung Pao Chicken. Delicious, filled with veggies and easy to prepare!
Ingredients
- FOR THE MARINADE:
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 1 Tablespoon Olive Oil
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Rice Vinegar
- 2 teaspoons Minced Garlic
- 1 pound Boneless, Skinless Chicken Breasts, Diced
- FOR THE SAUCE:
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Vinegar
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Sambal Chili Garlic Sauce
- 1 teaspoon Sesame Oil
- FOR THE STIR-FRY:
- 1 Red Bell Pepper, Stem And Seeds Removed, Chopped
- 3 Carrots, Peeled And Chopped
- ½ cups Edamame, Cooked And Shelled
- ¼ cups Water Chestnuts, Chopped
- ⅓ cups Peanuts, Chopped
- 1 head Lettuce, Washed, Leaves Separated And Drained
Preparation
To prepare the marinade for the chicken, dissolve cornstarch in the water in a medium bowl. Then, add the rest of the marinade ingredients and stir to combine. Add the diced chicken into the marinade bowl. Then, pour it all into a large pan over medium-high heat. Stir every few minutes until done (about 8-12 minutes total).
While the chicken is cooking, prepare the sauce. It’s similar to the marinade but with a couple additions. Again, start by dissolving the cornstarch in the water in a small bowl. Then add the rest of the ingredients. Stir to combine, then set the sauce aside.
Once the chicken is cooked through, add the bell pepper, carrots, edamame, water chestnuts and sauce into the pan. Cook until the sauce has thickened a little, just a few minutes.
Then, pile the chicken and veggie mixture into lettuce leaves and garnish with the peanuts. Enjoy!
