I adapted this recipe from Cooking Light and it is fabulous! It has been one of my favorites lately. The seasame oil gives the dish rich flavor. Most recently I’ve made the dish without chicken and it is just as tasty! It’s quick and easy too!
Kung Pao Chicken & Veggies
- ½ cup water
- 3 tablespoons low-sodium soy sauce
- 2-3 teaspoons cornstarch
- 2 teaspoon brown sugar
- 2 teaspoon honey
- 2-3 cloves garlic, minced
- ½ teaspoon minced fresh ginger, or 1/4 tsp ginger seasoning
- ¼ teaspoon crushed red pepper flakes, more if desiring more spice
- 1-2 tablespoons sesame oil
- 1 large onion, chopped
- 4+ cups of chopped veggies, whatever desired (I like peppers, snap peas, broccoli, carrots and mushrooms)
- 2 tablespoons unsalted peanuts (or lightly salted)
- 1 pound boneless chicken breast, cut into thin strips (optional)
- serve over rice, quinoa or udon noodles
- Serves: 4
1. Begin cooking the rice, quinoa or udon noodles. Then whisk together water, minced garlic, ginger, crushed red flakes pepper, soy sauce, honey, brown sugar and corn starch in a small bowl and set aside.
2. Heat sesame oil in a large skillet over medium-high heat. Add onions to pan, saute 3 minutes or until soft. Add chicken (if using), saute 3 minutes until chicken begins to brown.
3. Add veggies to the pan, cook for 3-5 minutes or until veggies are cooked (I usually add the mushrooms last). Add soy sauce mixture to the pan and bring to a simmer stirring until sauce thickens. Serve over rice, quinoa or udon noodles and top with peanuts.
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