Lighter Kung Pao Chicken is a combination of stir-fried chicken, vegetables, peanuts enrobed in a sweet yet spicy sauce. This incredible stir-fry is ready in under 30-minutes!
1poundboneless, skinless chicken thighs (or breasts/tenders if you prefer white meat), cut into 1-inch pieces
3/4cupwater
3tablespoonslower-sodium soy sauce
3tablespooncornstarch
1teaspoonbrown sugar
1/2teaspoonbottled minced ginger
1 1/2 to 2teaspoonscrushed red pepper, more or less to taste
2teaspoonsChinese rice wine vinegar(optional)
1cupthinly sliced red bell pepper(about 1 large pepper)
2cupsbroccoli, separated into florets
2tablespoonschopped unsalted, dry-roasted peanuts
Instructions
Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute until softened; about 3 minutes. Add garlic; saute 30 seconds, stirring constantly to avoid burning. Add chicken and saute 3 minutes or until chicken begins to brown. remove from pan and set aside to make sauce.
Into the same pan, combine 3/4 cup water and the next 6 ingredients (through rice wine vinegar), stirring with a whisk until sugar dissolves and bring to a boil.
Reduce the heat to a simmer and cook sauce to your desired thickness then add bell pepper and broccoli to pan; cook for 2 minutes or until vegetables are tender but still crispy then return the chicken to the pan for 1 minute to reheat.
Top with chopped nuts and serve with your favorite rice.