Prep Time: 20 minutes
Cook Time: 25 minutes
Ready In: minutes
Yields or Serves: 4
When I’m short on time I like to make this healthier version of Kung Pao Chicken, which has less sodium and oil than takeout. If you like yours spicier then add extra Sriracha or chili paste.
- 3 Medium To Large Boneless, Skinless Chicken Breasts (Sliced Into Chunks)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 2 Tablespoons Reduced Sodium Soy Sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon Chili Paste
- 1 Tablespoon Honey
- 2 Tablespoons Sesame Oil (Divided)
- 2 Tablespoons Minced Garlic (Divided)
- 24 Ounces Fresh Green Beans (Ends Trimmed)
- 1 Medium Green Bell Pepper (Sliced)
- 1 Medium Red Bell Pepper (Sliced)
- 1 Teaspoon Sesame Seeds
- Chopped Peanuts Or Cashews For Garnish
- Season chicken with kosher salt and pepper. Set aside.
- In small-size bowl whisk together soy sauce, Sriracha, chili paste, and honey. Set aside.
- In large-size heavy skillet or wok, over medium-high heat, add 1 tablespoon sesame oil and 1 tablespoon minced garlic. Add chicken and sauté for 5 minutes. Remove chicken and set aside.
- Add remaining sesame oil and garlic to same pan. Turn heat to high. Add green beans and sauté for 5 to 7 minutes until beans begin to soften. Add chicken and continue to cook 4 more minutes until chicken is cooked all the way through. Add sliced green and red pepper and sauté 1 more minute.
- Add soy sauce mixture and reduce heat to medium-low. Cook 2 to 3 more minutes until sauce is reduced and thickened slightly. Add sesame seeds. Let side 5 minutes for sauce to thicken a bit more.
- Transfer to serving bowl and serve hot.
- Garnish with peanuts or cashews.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes
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