Nontraditional Kung Pao Chicken

DF Nov 16, 2024

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Here's my take on a healthy Kung Pao Chicken. It avoids directly adding in any sugar or honey, and doesn't use sugary sauces like hoisin and sriracha. It's mildly sweet from the gochujang and monk fruit, while being bulked up with yellow squash. I'm using less oil than typical here, and I've paired it with a side of healthier brown rice instead of white rice. Top it with chopped peanuts, and you're sure to love this twist on the classic dish

RICE
- 1 cup (185 g) Brown rice
- 1 tsp (4 g) Chicken bouillon powder
- 1 cup (240 g) Water

VEGGIES
- 2 lb (907 g) Yellow squash
- 2 tsp (10 g) Sesame oil
- 1 tsp (6 g) Salt
- 1 tsp (3 g) Black pepper, ground

FINELY CHOP
- 1 small head (30 g) Garlic, fresh
- 1 oz (28 g) Ginger, fresh
- 1/2 cup (60 g) Peanuts

CHICKEN
- 2 lb (907 g) Boneless skinless chicken breast
- 1 tsp (5 g) Sesame oil

SAUCE
- 4 tbsp (60 g) Soy sauce, low sodium, gluten free
- 2 tbsp (30 g) Balsamic vinegar
- 2 tbsp (30 g) White vinegar
- 2 tbsp (36 g) Gochujang
- 1/2 tsp (2.5 g) Liquid monk fruit
- 1 tbsp (8 g) Cornstarch

1. Add rice, chicken bouillon, and water to a medium pot. Cover and bring to a boil on high heat. Lower to medium, cover, and let simmer for about 30 minutes, until all water is absorbed

2. Meanwhile, heat a large pan medium heat with oil. Cut your yellow squash into thin quarters, and add to the pot along with salt and black pepper. Cover and cook until the translucent and caramelized. Transfer to a large bowl

3. As the squash cooks, finely chop your garlic and ginger, and set aside (garlic and ginger together). Finely chop the peanuts, and set aside (separate from the garlic/ginger). Dice your chicken into 1" cubes

4. When the squash is cooked and in the bowl, add the garlic, ginger, chicken, and oil to the pan. Cook over medium heat until chicken reaches 165F, and transfer to the bowl with the squash

5. Meanwhile, mix together your sauce in a medium glass - soy sauce, balsamic, white vinegar, gochujang, liquid monk fruit, and cornstarch. Mix well; make sure these are no clumps of cornstarch or gochujang

6. When the chicken is cooked and the pan is empty, add the sauce to the pan over medium heat. Cook for 1 minute with constant stirring, until the sauce is syrupy, glossy, and thickened. Transfer to the bowl

7. Mix together the yellow squash, chicken, and sauce. Add to a bowl with the rice on the side, top with chopped peanuts, and serve

https://www.poormanprotein.com/recipes/kung-pao-chicken

Description

Time

Prep Time:

20 minutes

Cook Time:

40 minutes

Total Time:

1 hour

Cost

Total Cost:

Cost per Serving:

$1.96

Ingredients

Serving(s)

Rice

1 cup Brown rice

1 tsp Chicken bouillon powder

1 cup Water

Veggies

2 lb Yellow squash

2 tsp Sesame oil

1 tsp Salt

1 tsp Black pepper, ground

Finely Chop

1 small head Garlic, fresh

1 oz Ginger, fresh

1/2 cup Peanuts

Chicken

2 lb Boneless skinless chicken breast

1 tsp Sesame oil

Sauce

4 tbsp Soy sauce, low sodium, gluten free

2 tbsp Balsamic vinegar

2 tbsp White vinegar

2 tbsp Gochujang

1/2 tsp Liquid monk fruit

1 tbsp Cornstarch

Instructions

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Add rice, chicken bouillon, and water to a medium pot. Cover and bring to a boil on high heat. Lower to medium, cover, and let simmer for about 30 minutes, until all water is absorbed

Meanwhile, heat a large pan medium heat with oil. Cut your yellow squash into thin quarters, and add to the pot along with salt and black pepper. Cover and cook until the translucent and caramelized. Transfer to a large bowl

As the squash cooks, finely chop your garlic and ginger, and set aside (garlic and ginger together). Finely chop the peanuts, and set aside (separate from the garlic/ginger). Dice your chicken into 1" cubes

When the squash is cooked and in the bowl, add the garlic, ginger, chicken, and oil to the pan. Cook over medium heat until chicken reaches 165F, and transfer to the bowl with the squash

Meanwhile, mix together your sauce in a medium glass - soy sauce, balsamic, white vinegar, gochujang, liquid monk fruit, and cornstarch. Mix well; make sure these are no clumps of cornstarch or gochujang

When the chicken is cooked and the pan is empty, add the sauce to the pan over medium heat. Cook for 1 minute with constant stirring, until the sauce is syrupy, glossy, and thickened. Transfer to the bowl