Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breast (chopped into chunks)
  • 1 Tablespoon sesame oil (divided)
  • 4 cloves garlic (minced)
  • 2 teaspoons fresh ginger (grated or minced)
  • 1 bell pepper (yellow, orange or red, chopped)
  • 2 green onions (chopped)
  • 3 cups broccoli
  • 2 cups cooked brown rice (for serving)
  • crushed peanuts (for serving (optional))
  • 1/4 cup coconut aminos or low sodium soy sauce/tamari
  • 1-2 Tablespoons honey*
  • 2 teaspoons sambal oelek chili paste or sriracha
  • 1/2-1 teaspoon arrowroot powder for thickening (optional*)

Instruction

  • Make sauce by combining all ingredients in small bowl.
  • Heat 1/2 Tablespoon sesame oil in a large sauté pan or wok. Once hot, add chicken, garlic and ginger and cook for 5-7 minutes until chicken is just cooked through. Transfer chicken to a plate. In the same pan, add remaining oil, bell pepper, green onions, and broccoli and toss. Cook for 5 minutes or until broccoli is tender, then add chicken and sauce to the pan and cook for 2-3 minutes or until sauce thickens a bit. Turn off heat and let rest for 2-3 minutes.
  • Serve kung pao chicken and veggies over brown rice. Top with crushed peanuts and sriracha for more spice!