Kung Pao Inspired Chicken
Enjoy this family-friendly dish that tastes salty, sweet, and vinegary.
Ingredients
1 cup rice
2 cups water
Sauce
1⁄2 cupRamen Broth, prepared
1⁄4 cup low-sodium soy sauce
1 1⁄2 tbsp chili garlic sauce
2 tbsp balsamic vinegar
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp brown sugar
1 tsp sesame oil
Chicken and Vegetables
1 tsp extra virgin olive oil
2 boneless, skinless chicken breasts, cubed
1 tbspHerb & Garlic Dip Mix
1 tbspAsian Stir-Fry Seasoning
2 bell peppers, diced
1 small onion, diced
1⁄2 cup roasted peanuts (unsalted)
4 green onions, sliced on the diagonal
Sea Salt, to taste
Black Pepper, to taste
Preparation
- In a Round Steamer, add rice and water and microwave on high heat for 8–10 min. Set aside.
- While rice is cooking, combine sauce ingredients in small mixing bowl. Set aside.
- In a large saucepan or Wok, add oil, cubed chicken, Herb & Garlic Dip Mix and Asian Stir Fry Seasoning. Stir-fry over medium-high heat for 4–6 min. Add sauce, peppers, and onion, and cook for an additional 3–4 min.
- Divide rice between 4 serving bowls; add chicken and veggies. Top each bowl with peanuts and green onions. Season with Sea Salt and Black Pepper to taste. Enjoy!
Nutritional Information
Per serving: Calories 420, Fat 11 g (Saturated 2 g, Trans 0 g), Cholesterol 45 mg, Sodium 760 mg, Carbohydrate 59 g (Fibre 3 g, Sugars 8 g), Protein 22 g.
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