Healthy Kung Pao Chicken
I’m in for anything thing that says Kung Pao. How could not love a dish that implies a metaphoric party with your taste buds? I find the love is gone with the syrupy, sweet, gooey Kung Pao Chicken recipes that abound. They general lack vegetables and their base seems to be sugar….anything but a party in the stomach and digestive system. This recipe is lightened up, veggied up and made Vegan if you choose. It is fast and easy and fairly healthy if you don’t use too much oil for the browning part.
Healthy Kung Pao Chicken or Tofu
Prep
Cook
Total
Yield 6 servings
There are a lot of ingredients here, but this comes together pretty quickly. Chop all the Garlic and Ginger for the Marinade and the Stir Fry at one time. Use two pans if doing Tofu and Chicken and divide the Sauce Ingredients between the two.
Ingredients
- Sauce
- 1 cup Chicken or powdered Vegetable Broth mixed with Water
- 1/4 cup Tamari or Soy Sauce
- 1/4 Mirin or Rice Vinegar
- 1 teaspoon Sesame Oil
- 1-2 tablespoons Honey
- 1 teaspoon Dried Red Peppers or Fresh
- 1 tablespoon Worcestershire Sauce
- 1 1/2 tablespoon Balsamic Vinegar
- 4 Green Onions, Sliced
- 3 tablespoons Cornstarch or Agar
Marinade
- 1/2 c Soy or Tamari
- 1 tsp Roasted Sesame Oil
- 1 clove minced Garlic
- 1 tsp minced Ginger
- 1/4 c Rice Vinegar
Preparation
- 2-4 tablespoons minced Ginger
- 4 Organic Chicken Breast, cut into chunks and/or
- 1 Block Firm Organic Tofu, Sliced in half lengthwise then into fours so you have 8 slices
- 1 bunch Tenderstem Broccoli or 2 cups Broccoli Crowns
- 3 Peppers, Yellow, Green or Red, chunked
- 1 large Onion, chunked
- 1 can Water Chestnuts, drained
- 1 cup Raw Peanuts
Instructions
- If you are using Tofu, bring a pot of water to boil, turn down and gently slide in the tofu
- Cook gently for 7 minutes, drain
- Put the Chicken and or Prepared Tofu into shallow dishes and sprinkle generously with Tamari, a few splashes of Sesame Oil and a sprinkle of Brown Rice Vinegar and toss in a bit of Garlic and Ginger and a few grinds of Pepper
- Let marinate while you prepare the Vegetables and Sauce
- Whisk together all the Sauce ingredients and set aside
- Heat a Wok or large skillet or two if you are doing both Chicken and Tofu
- Add a splash of neutral oil and heat until very hot
- Drain the marinade off and quickly fry the chicken or tofu over fairly high heat until nicely browned on all sides 6-8 minutes
- Remove and set aside. Slice Tofu into cubes
- Wipe out the pan(s) and return to heat
- Glaze with a bit of oil and a splash of sesame oil
- Toss in a palmful of minced Ginger then add the Peppers and Onion
- Stir Fry until browned a bit but still firm 3-4 minutes
- Add the Broccoli and cook 2 more minutes
- Add the Garlic, stir a minute or two then add the Chicken or Tofu.
- Stir and sizzle a few minutes then add the prepared Sauce and Water Chestnuts
- Simmer a few minutes until sauce has thickened
- Check to make sure the Chicken is cooked through and no longer pink and toss in the Peanuts
- Serve over Rice or Quinoa
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