Healthier Kung Pao Chicken


  • 2 boneless chicken breasts, chopped into bite sized pieces
  • 1 tbsp sesame oil
  • 1/2 onion, diced (about 3/4 cup diced)
  • 2 garlic cloves, minced
  • 3/4 cup water
  • 3 tbsp soy sauce
  • 3 tsp cornstarch
  • 3 tsp brown sugar
  • 1/2 tsp minced ginger
  • 1 tsp sambal oelek chile paste
  • 1/2 red pepper, chopped (about 1/3 cup chopped)
  • 1 cup chopped asparagus (1 inch pieces)
  • crushed peanuts for garnish, optional

Cooking Instructions:

  1. Chop your onion, pepper, asparagus and chicken.
  2. Heat sesame oil in a skillet over medium heat and add onions. Cook for about 5 minutes, until softened. Then add the garlic and cook for another minute, stirring constantly to prevent burning.
  3. Add the chicken and cook for about 5-8 minutes, until the chicken begins to brown.
  4. While the chicken is cooking, mix together the water, soy sauce, cornstarch, brown sugar, minced ginger and chile paste in a small bowl. Whisk until well combined.
  5. When chicken is lightly browned, add the sauce to the skillet and bring to a boil. Then add in the chopped asparagus and red pepper.
  6. Cook for another 5 minutes, until the veggies reach your desired tenderness.
  7. Top with crushed peanuts (optional, I don’t like them).
  8. Serve with rice or another grain of your choice and enjoy!

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