Kung Pao Inspired Chicken
Enjoy this family-friendly dish that tastes salty, sweet, and vinegary.
25 min
4 servings
420 calories
Ingredients
1 cup rice
2 cups water
1⁄2 cup Ramen Broth, prepared
2 tsp Ramen Broth Mix
1 1⁄2 cups boiling water
1⁄4 cup low-sodium soy sauce
1 1⁄2 tbsp chili garlic sauce
2 tbsp balsamic vinegar
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp brown sugar
1 tsp sesame oil
1 tsp extra virgin olive oil
2 boneless, skinless chicken breasts, cubed
1 tbsp Herb & Garlic Dip Mix
1 tbsp Asian Stir-Fry Seasoning
2 bell peppers, diced
1 small onion, diced
1⁄2 cup roasted peanuts (unsalted)
4 green onions, sliced on the diagonal
Sea Salt, to taste
Black Pepper, to taste
Instructions
In a Round Steamer, add rice and water and microwave on high heat for 8–10 min. Set aside.
While rice is cooking, combine sauce ingredients in small mixing bowl. Set aside.
In a large saucepan or Wok, add oil, cubed chicken, Herb & Garlic Dip Mix and Asian Stir Fry Seasoning. Stir-fry over medium-high heat for 4–6 min. Add sauce, peppers, and onion, and cook for an additional 3–4 min.
Divide rice between 4 serving bowls; add chicken and veggies. Top each bowl with peanuts and green onions. Season with Sea Salt and Black Pepper to taste. Enjoy!
Nutritional Information
Per serving: Calories 420, Fat 11 g (Saturated 2 g, Trans 0 g), Cholesterol 45 mg, Sodium 760 mg, Carbohydrate 59 g (Fiber 3 g, Sugars 8 g), Protein 22 g.