Kung Pow Chicken

When people think “meal prep” or “healthy eating” one of the first things that often come to mind is rice, chicken and vegetables - but not like this.

This Kung Pao chicken is so simple but has a ton of flavour and is a great no-fuss meal to prep for the week ahead. This can easily be poured over a hearty serving of rice or on top of your favourite salad greens.

INGREDIENTS:

  • 450g boneless skinless chicken thighs, cubed⁠

  • 3 teaspoons cornstarch⁠

  • 1/2 cup + 1 tablespoon low sodium soy sauce⁠

  • 2 tablespoons honey⁠

  • 2 tablespoons balsamic vinegar⁠

  • 1 tablespoon hoisin sauce ⁠

  • 2 teaspoons red pepper flakes⁠

  • 1 tablespoons avocado oil⁠

  • 2 red bell peppers, thinly sliced⁠

  • 1-2 red fresno peppers, seeded, if desired and thinly sliced⁠

  • 4 cloves garlic, finely chopped or grated⁠

  • 1 inch fresh ginger, grated⁠

  • 1 teaspoon toasted sesame oil⁠

  • 1/4 cup (35g) roasted peanuts⁠

  • 4 green onions thinly, sliced, plus more for serving⁠ ⁠

DIRECTIONS:

  1. In a medium bowl, toss together the chicken, 2 tsp cornstarch, and 2 tablespoons soy sauce.⁠

  2. To make the sauce: Combine 3/4 cup water, 1/2 cup soy sauce, the honey, hoisin, balsamic, red pepper flakes, and 1 teaspoon cornstarch.⁠ ⁠

  3. Heat the oil oil over medium heat. When the oil shimmers, add the chicken and cook, tossing 1-2 times, until it becomes crispy, about 5 minutes. Add the bell peppers, fresno peppers, garlic, and ginger, cook another 2-3 minutes. ⁠ ⁠

  4. Pour in the sauce and bring to a boil over medium-high heat. ⁠ ⁠

  5. Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil, peanuts and green onions, cook another 2 minutes.⁠ ⁠

  6. Serve the chicken over bowls of rice. Top with additional green onions.⁠ ⁠

Makes 5 servings

Nutrition (without rice):

Cals: 281 calories
Protein: 27g
Carbs: 14g
Fiber: 2g
Fat: 13g