Tasty Tuesday: Kung Pao Chicken

This is one of my husband’s favorite dishes, but I can’t take full credit! I came across the recipe on Pinterest and tweaked it a bit to our liking. I made Kung Pao chicken this week for my meal prep clients, so we’ll see what the verdict is for them. 054The main alterations I made to the recipe are that I increased the amount of stir fry sauce and added more veggies. I used peppers, onions, and carrots this time, but feel free to get creative with snow peas, zucchini, squash etc. I’ve found that the dish reheats better with a little extra sauce, but use your judgment!


  • 3 chicken breast, diced in small pieces
  • 2-3 cloves of garlic
  • 2T sesame oil
  • 3T soy sauce or coconut aminos
  • 1.5 T sriracha
  • 2T honey (optional)
  • 2T chili paste
  • 1 lb. green beans
  • 1 bell pepper, sliced thin
  • 1 carrot, sliced thin
  • 1/2 red onion, sliced
  • salt and pepper


Directions: Heat 1T sesame oil over medium-medium/high. Salt and pepper chicken and sauté until thoroughly done. Set chicken aside. Add the remaining sesame oil and minced garlic cloves, being careful not to burn the garlic. Next, add your vegetables. Add your chicken back in, and pour in stir fry sauce. Top with tuxedo sesame seeds or roasted peanuts and serve with 1/2 c. cooked rice or cauliflower rice

link to original recipe: http://fitfoodiefinds.com/2015/04/healthy-kung-pao-chicken/#_a5y_p=3607866



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