Kung Pao Chicken

Kung Pao Chicken Healthy Recipe

4 Servings 18 min Cook

Macros/Serving: 287 Calories
Tags: | meat


16 Oz Chicken Breast
1 Dash Salt
1 Dash Pepper
2 Tsp Cornstarch
2 Tsp Sesame Oil
3 Tbsp Soy Sauce
1/4 Cup Water
2 Tsp Honey
1/2 Tsp Ginger
1 Tbsp Coconut Oil
2 Pepper Red Peppers
2 Cloves, minced Garlic
1/2 Tsp Sichuan Pepper
1/4 Cup, chopped Scallions
1/3 Cup, halves and whole Cashew Nuts


Chop chicken into bite sized pieces.

Season chicken pieces with salt and pepper.

Set aside.

In a small saucepan combine cornstarch, sesame oil, soy sauce, and water.

Give a good whisk making sure all the ingredients are combined.

Add honey and ground ginger, place over medium heat and bring to a gentle boil, stirring frequently.

Remove from the heat and set aside.

In a large skillet (or wok), heat coconut oil over medium-high heat.

Add chili peppers, garlic, and Sichuan peppercorns.

Sauté for about 30 seconds, until fragrant.

Add chicken pieces and cook for 4 to 5 minutes or until browned on all sides.

Add scallions and toss to combine.

Stir in the sauce and cook for a further 2 to 3 minutes until the chicken is fully cooked and the sauce starts to thicken.

Sprinkle with chopped cashews and serve!