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Lighter Kung Pao Chicken

Posted in : MAIN DISHES on by : Admin

This lightened up family favorite kung pao chicken will be on the table in just 30 minutes!


  • 4-5 red chiles
  • 2-3 boneless skinless chicken breasts, pounded to 1/2 inch thickness and cut into bite-sized pieces
  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 cup snow peas
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • 1 teaspoon brown sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon corn starch
  • 2 tablespoons cold water
  • Instructions

  • Preheat oven to high broil. Places chiles on a baking sheet lined with foil and sprayed with cooking spray. Broil 3-4 minutes until peppers begin to blacken, then turn over and continue to cook 1-2 minutes longer. Remove from oven, allow to cool slightly, then remove stems and seeds, dice, and set aside.
  • Heat sesame oil in a large pan over medium heat. Saute red and green bell peppers, snow peas, and garlic 2-3 minutes. Add chicken and continue to cook, stirring throughout, until chicken is cooked through.
  • In a bowl combine soy sauce, 3/4 cup water, brown sugar, and crushed red pepper flakes and whisk until smooth. Add to pan and stir to coat chicken and veggies.
  • In a small bowl whisk together corn starch and 2 tablespoons cold water. Bring contents of pan to a boil, add corn starch mixture and stir until thickened. Reduce heat, stir in roasted chiles and simmer 5 minutes. Garnish with peanuts and serve with steamed or fried rice if desired.
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