I love Chinese food but unfortunately, it’s difficult to find a good take out place near me that’s delicious and healthy. I inevitably end up with a Chinese food hangover, regretting my decision to order in. I believe salt, MSG, and grease are what get me every time! The good news is I don’t have to give up my love of Chinese food. When a craving hits, it’s easy to whip up this Kung Pao chicken, a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili pepper flakes.
- 2 tablespoons peanut oil
- 1 pound boneless, skinless chicken cut into 1 inch pieces
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 -4 garlic cloves minced (to taste)
- 1/2 cup unsalted peanuts
- 1 teaspoon red pepper flakes (to taste)
- 1/4 cup water
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon arrowroot powder or cornstarch
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Ground pepper to taste
- Garnish: green onions
- Heat 1 tablespoon peanut oil in a large sauté pan or wok over medium high heat.
- Add chicken and cook through, occasionally turning, about 5-7 minutes.
- Remove chicken, set aside.
- Add 1 tablespoon peanut oil to pan. Stir in peppers, garlic, peanuts and red pepper flakes. Cook until garlic is fragrant and vegetables begin to soften, about 3-4 minutes.
- Stir in marinade, cook until mixture thickens, about 1 minute or less.
- Remove from heat and stir in chicken.
- If you don't have a wok, don't worry, a large, non-stick skillet will work just fine.
- Serve with rice topped with green onions.
I paired this with simple white rice. I actually prefer brown rice, but the husband prefers white so I threw him a bone on this one. You can serve however you and your family prefer.
What’s your favorite take out Chinese dish? Have you tried to make it at home or is it too intimidating? Hopefully this easy dish will get you started experimenting more in your own kitchen while controlling ingredients, making this a much healthier version for you and your family. Enjoy!