Ingredients
Kung Pao Chicken
- 1/2 cup White rice rinsed
- 1 TBSP Sesame oil
- 2 TBSP Extra-virgin olive oil
- 10 oz Chicken breast boneless skinless diced into chunks
- 1/2 cup Green bell pepper diced
- 1/2 cup Red bell pepper diced
- 1/4 cup Onion diced
- 1 cloves Garlic minced
- 1 tsp Fresh ginger minced
- 1/4 cup Chicken broth
- 1/4 cup Reduced-sodium soy sauce
- 1 tsp Molasses
- 1 tsp Lime juice
- 1 tsp Cornstarch dissolved in an equal amount of cold water
- 2 Scallions chopped
- 4 Fortune Cookies
Kombucha
- 16 oz Kombucha cold
Instructions
- Rinse the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
- Prep chicken and vegetables per the instructions above.
- Make the Kung Pao Chicken: In a non-stick pan over medium heat, heat the sesame oil and the olive oil. Sauté the chicken until nicely browned. Add in the peppers and onions, and sauté for 4-5 minutes until they start to soften. Then add the garlic and ginger, and cook for another 1-2 minutes. Add the chicken broth, soy sauce, molasses, and lime juice, and bring to a simmer. Add the dissolved cornstarch and simmer until the sauce thickens to a smooth consistency. Adjust the seasonings by adding soy sauce or salt to taste. Keep warm over low heat until you are ready to serve.
- Finish the rice: Once tender, fluff with a fork, and season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Serve Kung Pao over rice and garnish with scallions. Enjoy with fortune cookies and kombucha.
Nutrition
Calories: 583kcal | Carbohydrates: 50g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 1435mg | Potassium: 966mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1469IU | Vitamin C: 84mg | Calcium: 61mg | Iron: 2mg
Kung Pao Chicken
Ingredients
Kung Pao Chicken
- 1/2 cup White rice rinsed
- 1 TBSP Sesame oil
- 2 TBSP Extra-virgin olive oil
- 10 oz Chicken breast boneless skinless diced into chunks
- 1/2 cup Green bell pepper diced
- 1/2 cup Red bell pepper diced
- 1/4 cup Onion diced
- 1 cloves Garlic minced
- 1 tsp Fresh ginger minced
- 1/4 cup Chicken broth
- 1/4 cup Reduced-sodium soy sauce
- 1 tsp Molasses
- 1 tsp Lime juice
- 1 tsp Cornstarch dissolved in an equal amount of cold water
- 2 Scallions chopped
- 4 Fortune Cookies
Kombucha
- 16 oz Kombucha cold
Instructions
- Rinse the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package.
- Prep chicken and vegetables per the instructions above.
- Make the Kung Pao Chicken: In a non-stick pan over medium heat, heat the sesame oil and the olive oil. Sauté the chicken until nicely browned. Add in the peppers and onions, and sauté for 4-5 minutes until they start to soften. Then add the garlic and ginger, and cook for another 1-2 minutes. Add the chicken broth, soy sauce, molasses, and lime juice, and bring to a simmer. Add the dissolved cornstarch and simmer until the sauce thickens to a smooth consistency. Adjust the seasonings by adding soy sauce or salt to taste. Keep warm over low heat until you are ready to serve.
- Finish the rice: Once tender, fluff with a fork, and season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Serve Kung Pao over rice and garnish with scallions. Enjoy with fortune cookies and kombucha.
Nutrition
Calories: 583kcalCarbohydrates: 50gProtein: 38gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 91mgSodium: 1435mgPotassium: 966mgFiber: 3gSugar: 7gVitamin A: 1469IUVitamin C: 84mgCalcium: 61mgIron: 2mg
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