Kung Pao Chicken

Healthy Kung Pao Chicken recipe Healthy Kung Pao Chicken recipe Easy recipe for when you want the goodness of take out food but don’t want to eat all the MSG and shiz that comes along with it. Super simple, super yummy!

1 cup low sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil (or coconut oil)
1 1/2 pounds boneless, skinless chicken breast cut into 1 inch pieces
1/2 cup dry-roasted, no salt added, peanuts
4 garlic cloves, minced
1 tablespoon grated ginger
1 head steamed broccoli (optional)
cooked brown rice

1. Whisk broth, oyster sauce, hot sauce and cornstarch together in a medium bowl, set aside. heat 1 tablespoons oil in a 12-inch skillet or wok until hot. Add chicken and peanuts, cook till chicken is browned, about 4 minutes. Transfer to plate.

2. Heat other tablespoon of oil in the empty skillet, once hot add pepper and cook till lightly brown, about 3 minutes. Stir in garlic and ginger, cook for about 30 seconds until fragrant. Stir in the broth mixture and bring to a boil. Add chicken, peanuts and broccoli, simmer till the sauce thickens and chicken is cooked through, about 4 minutes. Serve over brown rice.

Healthy Kung Pao Chicken recipe


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