Healthy Kung Pao Chicken with Rice

Healthy Kung Pao Chicken with Rice

Enjoy a nutritious take on a classic with this Kung Pao Chicken with Rice. Juicy chicken breast, colourful vegetables, and a flavourful savoury and slightly spicy kung pao sauce come together in a satisfying bowl. The addition of peanuts adds a delightful crunch to this kung pao chicken stir fry.

Note - ingredients can be approximate

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Prep Time 10

Cook Time 20

Total Time 28

Course Main Course

Cuisine Chinese

Servings

Calories 456 kcal

Equipment

wok, optional

Ingredients

Kung Pao Sauce

20 g (1 tablespoon) mirin, (subs Note 1)
10 g (2 teaspoon) honey, (subs Note 2)
80 g (¼ cups) soy sauce, (subs Note 3)
10 g (2 teaspoon) sesame oil, (subs Note 4)
15 g (1 tablespoon) hoisin sauce
15 g (1 tablespoon) rice wine vinegar, (subs Note 5)
15 g (1 tablespoon) brown sugar, (subs Note 6)
10 g ginger, grated
2 garlic cloves, grated
20 g (1 tablespoon) cornflour
125 ml (½ cups) water

Kung Pao Stir Fry

500 g (1 lb) (approx. 2 large) chicken breast, approx.3 breasts, cut into 1 inch cubes
10 g (1 tablespoon) cornflour
15 ml (1 tablespoon) extra olive oil
4 green onions, sliced, whites removed
100 g (3 ½ oz) capsicum, approx.1, sliced
150 g (5 oz) zucchini, approx.1, sliced
80 g (3 oz) carrot, approx.1, sliced
5 g (2 tablespoon) black pepper, freshly ground
5 g (1 tablespoon) coriander seeds, ground
50 g (½ cup) peanuts , chopped

Rice

200 g (? cups) rice , yields approx.3 cups cooked

Instructions

Rice

Cook 200 g (? cups) rice your way or see my tips for cooking rice.

Preparation

Slice 500 g (1 lb) (approx. 2 large) chicken breast into approx. 1inch cubes. Toss with 10 g (1 tablespoon) cornflour. Set aside for approx. 10 minutes.
Thinly slice: 4 green onions, 100 g (3 ½ oz) capsicum, 150 g (5 oz) zucchini, 80 g (3 oz) carrot.
Grate/mix: 2 garlic cloves, 10 g ginger. Mix together with: 20 g (1 tablespoon) mirin, 10 g (2 teaspoon) honey, 80 g (¼ cups) soy sauce, 10 g (2 teaspoon) sesame oil, 15 g (1 tablespoon) hoisin sauce, 15 g (1 tablespoon) rice wine vinegar, 15 g (1 tablespoon) brown sugar.

Cook stir fry

Heat 15 ml (1 tablespoon) extra olive oil in wok or large and deep pan over high heat. Add 500 g (1 lb) (approx. 2 large) chicken breast and cook until it turns white (approx. 5 minutes). Remove.
Add 100 g (3 ½ oz) capsicum, 150 g (5 oz) zucchini, 80 g (3 oz) carrot to the pan and cook until tender (approx. 5 minutes)
Add sauce and the chicken into the wok and bring the sauce to a simmer (bubbling). While waiting, mix together 20 g (1 tablespoon) cornflour and 125 ml (½ cups) water to make a cornflour slurry.
Once sauce is bubbling, add cornflour slurry and continue stirring until it begins to thicken. Once thickened, add 5 g (2 tablespoon) black pepper, 5 g (1 tablespoon) coriander seeds, 50 g (½ cup) peanuts

Serve

Serve immediately with rice.

Video

Notes

Note 1 - Mirin

Substitutions - rice vinegar + sugar, white wine + sugar, sake + sugar

Note 2 - Honey

Substitutions - maple syrup, agave nectar, corn syrup, brown rice syrup, date syrup

Note 3 - Soy Sauce

Substitutions - tamari, coconut aminos, liquid aminos, fish sauce, Worcestershire sauce

Note 4 - Sesame Oil

Substitutions - olive oil, avocado oil, peanut oil, sunflower oil.

But note, sesame oil has a distinct flavour that elevates a lot of Asian-style dishes so substituting may change the depth of flavour.

Note 5 - Rice Wine Vinegar

Substitutions - apple cider vinegar, white wine vinegar, diluted white vinegar (3:1 water)

Note 6 - Brown Sugar

Substitutions - white sugar + molasses, white sugar (but this will lead to a less rich, caramel-like taste that brown sugar offers)

Storing

Allow to cool at room temperature (no more than 2 hours) and store in fridge for up to 4 days.

Reheating

Stove. Reheat over high heat and continually toss for approx. 5 minutes until heated through.

Microwave. Add a drizzle of water and reheat on 1 minute intervals, stirring each time, until heated through (approx. 3 minutes)

Freezing

Freeze stir fry and rice separately for up to 6 months.

Nutrition

Calories: 456kcalCarbohydrates: 65gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 64mgSodium: 887mgPotassium: 827mgFiber: 4gSugar: 12gVitamin A: 3075IUVitamin C: 49mgCalcium: 72mgIron: 2mg

Keyword chicken meal prep, kung pao chicken, Meal Prep Recipe

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