Ingredients
The following ingredients have 4 Servings
- 1 tablespoon minced garlic
- 1/4 soy sauce or tamari (for gluten-free variation)
- 1 teaspoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon chili garlic paste
- 2 tablespoons honey (or more, to taste)
- 1 lb. boneless skinless chicken breast
- pinch of salt
- 1/8 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 lb. fresh green beans (ends trimmed)
- corn starch slurry: 2 teaspoons cornstarch + 1 tablespoon warm water
- sesame seeds
- peanuts
Instruction
- First, prepare kung pao sauce. Mix together minced garlic, soy sauce, sesame oil, sriracha, chili garlic paste, and honey. Set aside. Then, create a corn starch slurry by whisking together cornstarch and warm water. Whisk until the corn starch has dissolved and set aside.
- Next, prepare chicken breast by thinly slicing it into bite-sized pieces. We like to cut ours extra thin so it ends up like take-out style kung pao chicken.
- Heat 1 tablespoon of olive oil (or more, if needed) in a large frying pan over medium/high heat. When the olive oil is fragrant, add diced chicken and season with salt and pepper. Saute for 3-4 minutes to partially cook it. Then, remove from heat and set aside.
- Add another tablespoon of olive oil to the pan and then add green beans. Saute for 3-4 minutes on medium/high heat. Once green beans are partially cooked, add chicken back in and mix.
- Place the lid on the skillet and let steam for 2-3 minutes. You can add a tablespoon or two of water to help this process if needed. Steaming will really help cook the green beans and ensure that the chicken is fully cooked.
- Remove the lid and mix. Then, scoot chicken and green beans to one side of the pan and add the sauce to the other. Bring to a simmer. Once simmering, add in corn starch slurry and continue whisking until sauce has thickened.
- Finally, mix kung pao sauce with the veggies and chicken until everything is fully coated.
- Serve kung pao chicken over your favorite grain with sesame seeds and peanuts.
