Ingredients
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breast, diced
- 1 tablespoon cornstarch
Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
Toppings
- 1/3 cup unsalted roasted peanuts
- 2 green onions, sliced
Instructions
- Prepare Chicken: Toss the diced chicken breast with cornstarch until lightly and evenly coated to help create a slight crust when cooked.
- Make Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, hoisin sauce, and sesame oil until well combined to form the Kung Pao sauce.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper, sliced zucchini, minced garlic, and grated ginger. Sauté for 3 to 4 minutes until the vegetables are crisp-tender and aromatic.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir to coat everything evenly.
- Add Heat and Peanuts: Sprinkle in the red pepper flakes and add the unsalted roasted peanuts. Cook for 2 to 3 more minutes, stirring regularly, until the sauce thickens slightly and the flavors meld.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve hot. This dish pairs perfectly with brown rice or cauliflower rice for a wholesome meal.
Notes
- Serve over brown rice or cauliflower rice for a complete meal.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Using boneless skinless chicken breast keeps the dish lean and high in protein.
- Unsalted peanuts help control sodium content while adding crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
