Kung Pao Stir-Fried Chicken with Peanuts

Kung Pao Stir-Fried Chicken with Peanuts

This chicken with its complex sauce of sweet, salty, sour, and spicy flavors is hard to pass up. 

You can prepare the ingredients for each step ahead of time, cover and refrigerate until you are ready to stir-fry.

If you are serving this with brown rice, start your brown rice first. Most brown rices take 45 minutes. 

Since there aren’t many vegetables in this dish I like to serve with a vegetable on the side. My favorite is roasted broccoli

Grocery List

2 tablespoons olive oil

2 tablespoons low-sodium soy sauce

4 tablespoons rice wine (found in the Asian section at the grocery store)

6.5 teaspoon cornstarch

1 1/2 pounds skinless, boneless chicken breasts, cut into 3/4” pieces. I used 3 large Costco boneless chicken breasts, cut up pieces measured almost 3 cups

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons sugar

4 1/2 tablespoons low-sodium soy sauce

1 tablespoon Worcestershire sauce

2 teaspoon dark sesame oil

2 bunches green onoions

1 1/2 tablespoons minced peeled fresh ginger

6 1/2 tablespoons minced garlic (about 7 cloves)

1 teaspoon Huy Fong Chili Garlic Sauce, Dynasty Thai Chili Garlic Paste, Huy Fong Chili Paste, or Lee Kum Kee Chili Garlic Sauce

1 1/2 cups sliced water chestnuts, drained

½ cup unsalted, peanuts

Instructions

Step 1 Marinated Chicken. Combine these ingredients in a large bowl. Stir, cover and refrigerate if stir-frying later. Let site at least 20 minutes

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine also called Mirin (found in the Asian section at the grocery store)
  • 5 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1” pieces

Step 2: Combine together in a small bowl, cover and refrigerate if stir-frying later.

  • 2 tablespoons minced green onions
  • 1 1/2 tablespoons minced peeled fresh ginger ( I like to grate mine)
  • 1 1/2 tablespoons minced garlic (about 7 cloves)
  • 1 teaspoon (use more for more spice) Huy Fong Chili Garlic Sauce, Dynasty Thai Chili Garlic Paste, Huy Fong Chili Paste, or Lee Kum Kee Chili Garlic Sauce

Step 3 Sauce: Combine together in a small bowl, stir, cover and refrigerate if stir-frying later.

  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons sugar
  • 2 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine also called Mirin
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon dark sesame oil

Step 4: Combine together in a medium bowl, cover and refrigerate if stir-frying later.

  • 1 1/2 cups drained, sliced water chestnuts
  • 1 cup (1/2-inch) sliced green onion tops

Step 5: Measure out peanuts into a small bowl:

  • ½ cup unsalted, peanuts

Step 6: Stir-fry. Gather all 5 bowls of ingredients and a wok spatula or other large heat-proof spatula. Heat 1 tablespoon of the olive oil oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 to 6 minutes or until chicken is almost done about 135 degrees. Remove from pan and put in a large bowl; cover with foil, set aside.

Heat 1 tablespoon vegetable oil in pan. Add step 2 bowl ingredients and stir-fry for 1 minute.

Add step 3 bowl ingredients, and cook 2 minutes or until thick, stirring constantly.

Stir in cooked chicken, and step 4 ingredients and peanuts and cook for 1 minute or until thoroughly heated. Serve over hot cooked rice.

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Easy Brown Rice and Lentil Casserole

This delicious recipe will soon become a favorite go-to recipe. This versatile dish can be used as a side dish or as a meatless main dish. Because there are two complementary plant protein sources, lentils and brown rice, this provides complete protein. 

Change it up as you want by adding various vegetables. Mushrooms and sliced olives also work well. Want it more spicy? Add some red pepper flakes or sriracha. And it is so easy to make! Just mix everything right in the baking dish, cover with foil and let it bake while you prep the rest of your meal. 

Brown Rice and Lentil Casserole

Makes 6 to 8 servings

  • 1 15 ounce can chopped tomatoes, drained
  • 3 cups chicken or vegetable broth
  • 1 cup uncooked lentils
  • 1/2 cup uncooked brown rice
  • 1 cup chopped onion or bell pepper or mix of both
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder, or 2 cloves of minced fresh garlic
  • 1 cup grated sharp cheddar, reduced fat cheese
  1. Preheat the oven to 300 degrees.
  2. Mix all ingredients except the cheese in a 11 x 7 or 13 x 9 glass baking dish.
  3. Cover tightly with foil and bake for 70 minutes.
  4. Then remove the foil, top with cheese, and bake for an additional 15 minutes.
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Roasted Sunchokes and Their Gut Health Benefits

These little guys are admittedly not very cute. But don’t let that stop you from eating them. Roasted sunchokes (also called Jerusalem Artichokes) make a fantastic side dish. They’re creamy on the inside with crispy edges and a mild, nutty flavor. And in addition, the have powerful gut health benefits.

Sunchokes are very rich in inulin. Inulin is a type of soluble fiber found in plants. Soluble fibers are “water soluble,” meaning they’re able to hold water and gel up into a viscous texture. Soluble fiber increases feelings of fullness because soluble fiber isn’t well absorbed, it doesn’t contribute to blood sugar spikes, it helps bulk up stool and prevent constipation and diarrhea, and it helps remove cholesterol as it passes through the digestive tract. In addition inulin feeds beneficial gut bacteria.

Inulin is a fructan. A fructan is a chain of fructose molecules that cannot be digested by the small intestine. Instead, the fructan inulin travels to the lower gut, where it functions as a prebiotic, or food source for the beneficial bacteria that live there.

Gut bacteria converts inulin and other prebiotics into short-chain fatty acids, which are the main nutrients for the large intestinal lining cells, these short-chain fatty acids nourish colon cells and provide various other health.

Serves: 4

1½ pounds sunchokes, washed, dried, sliced in half

2 tablespoons olive oil

½ teaspoon kosher salt

Cracked fresh pepper

3 to 4 cloves of garlic, minced

  1. Preheat the oven to 425 degrees F.
  2. Wash, dry and cut the sunchokes in half.
  3. Line a backing sheet with foil, toss the sunchokes on the baking sheet with the oil, salt, pepper, and garlic and toss so the bottom of the pan and the sunchokes are lightly coated.
  4. Bake for 30-40 minutes, tossing once or twice, until tender and golden brown.
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