In the fresh meat case
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Prep Time: 10 min
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Cook Time: 20 min
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Serves 4
- 256
Calories
- 21G
Protein
- 808MG
Sodium
- 2G
Sat.fat
- 2G
Sugar
In the fresh meat case
Ingredients
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tsp. cornstarch
2 tbsp. sesame oil
1 tbsp. ground ginger
1 tsp. red pepper flakes
1 cup red pepper, diced
1 cup scallions, diced
1 cup celery, cut on the bias
2 cloves garlic, crushed
1 cup chicken broth
1 cup peanuts (optional)
Chopped cilantro for garnish, optional
Combine
In a mixing bowl, combine the soy sauce, rice wine vinegar and cornstarch. Add the chicken and toss well to combine.
Brown
In a skillet, heat the sesame oil over medium-heat. Add the coated chicken and sauté until the chicken begins to brown, but doesn’t have to be cooked through. Add the ginger and red pepper flakes and toss well. (Heating the chilies can have potent smells, so try to not breath in directly). Add the red pepper, scallions, celery and garlic. Toss to coat well. Sauté for about 5 minutes until vegetables begin to get tender.
Simmer
Add the chicken broth and simmer for another 5 to 7 minutes until sauce thickens. Add the peanuts and toss to combine.
Serve
Serve over brown rice and garnish with chopped cilantro.
Kung-Pao Chicken
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