Ingredients
- 1 tablespoon olive oil
- 1.5 tablespoon minced garlic
- 1–pound boneless, skinless chicken breast, diced into 1” pieces
- Salt and pepper
- 1 red bell pepper, cut into 1” pieces
- 1 green bell pepper, cut into 1” pieces
- 1/4 cup low sodium soy sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 2 teaspoons sriracha
- 1 teaspoon cornstarch, or gluten-free 1:1 flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 2 green onions, roughly chopped, plus more, finely chopped for garnish
- 1/3 cup peanuts (or cashews)
Instructions
- Season diced chicken with salt and pepper. Heat oil in a large skillet over medium high heat and add the garlic. Once fragrant, add in the diced chicken pieces
- Sauté for about 8 minutes, or until chicken pieces are mostly cooked through. While chicken is sautéing, whisk together the soy sauce, water, sesame oil, honey, sriracha, cornstarch, onion powder, ginger and red pepper flakes
- Add the bell pepper chunks into the skillet with the chicken and cook until slightly softened, about 4 minutes
- Add the sauce, green onions and peanuts to the skillet and stir to combine. Cook for 3-4 minutes or until sauce is thickening and hot
- Serve over rice or cauliflower rice
Notes
- You can use coconut aminos in place of soy sauce
- You can omit the honey if you want less sugar
Find it online: https://healthyheartyrecipes.com/kung-pao-chicken-stir-fry/