Thank you to Now Real Food® for sponsoring this Kung Pao Chicken recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
No need to order takeout with this easy Kung Pao Chicken that delivers Asian flavor with nutty-spicy flavors in a low-glycemic sauce. Served over fiber-rich brown rice, this recipe is perfect for lunch or dinner on the go and reheats in a pinch!
Kung Pao Chicken might be one of my favorite takeout dishes! There is something about that 'sweet and heat' that just sets my heart on fire. But, over the years, I've come to learn that my body doesn't love takeout food like it used to. Don't get me wrong, the flavors are incredible, but the next day I always wake up feeling extra puffy and blah after all of the salt and sugar. That's why I've been sharing more takeout remakes with you! These recipes have the same (or, in my opinion, better!) flavors as your favorite takeout dishes but contain way less sodium and sugar.
There is no added sugar in this Kung Pao Chicken because I swapped it for Now Real Food® Organic 1:1 Monk Fruit Sweetener. This is my favorite no-calorie sugar alternative after liquid monk fruit (you all know my love for this stuff)! I love this 1:1 swap for many reasons! It's zero calories, has zero net carbs (you're welcome, my keto friends), has no weird artificial ingredients or aftertaste, and like its name, it truly subs 1:1 in recipes, so it takes away all of the guessing!
How to use the 1:1 Monk Fruit
I mostly use it in my savory dishes like this Kung Pao Chicken and this extra tasty Savory Almond Butter Skillet! But there are also quite a few sweet recipes I have used it in! For example, have you seen my Low Carb Pecan Bars (perfect for the upcoming holidays!) or the Lemon Poppyseed Bars I shared not too long ago? Both recipes are super simple to make and are guaranteed to satisfy your sweet tooth! Bonus, not only are the lemon poppyseed bars great for meal prep but come holiday travel, they pack well in your carry-on, too!
I mean, in a perfect world, I am using the Organic 1:1 Monk Fruit Sweetener to make the Lemon Poppyseed Bars for breakfast, this Kung Pao Chicken for lunch, the Savory Almond Butter Skillet for dinner, and the Low Carb Pecan Bars for dessert! Doesn't that just sound like the most delicious day ever? I just gave you next week's meal plan. You're welcome!
Dietary Swaps
So, I know some of you are vegan/vegetarian, and you know I am here for you! Luckily, the Monk Fruit Sweetener aligns with your dietary requirements, so the only swap you need to make here is with the chicken. I recommend subbing in diced tofu or a chicken alternative. Personally, the tofu is my favorite, though!
If you're nut-free, just leave off the peanuts, and if you're low carb or keto, swap the brown rice for riced cauliflower or serve over mixed greens.
Now that you have many ways to use the monk fruit grab yourself a bag or two here, and let's get cooking!
Kung Pao Chicken Ingredients:
- 1 tablespoon olive oil
- 1 ½ lbs. boneless skinless chicken breast, cut into 1-inch pieces
- 2 small bell peppers, diced
- 5-6 dried red chiles
- ⅓ cup chopped green onion + extra for topping
- 2 tablespoon chopped roasted peanuts
- 1 ½ cups uncooked instant brown rice
For Sauce
- ¼ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon toasted sesame oil
- 1 tablespoon Now Real Food® Organic 1:1 Monk Fruit Sweetener
- 1 teaspoon corn starch
Ingredients
- 1 tablespoon olive oil
- 1 ½ lbs. boneless skinless chicken breast cut into 1 inch pieces
- 2 small bell peppers diced
- 5-6 dried red chiles
- ⅓ cup chopped green onion + extra for topping
- 2 tablespoon chopped roasted peanuts
- 1 ½ cups uncooked instant brown rice
For Sauce
- ¼ cup low sodium soy sauce
- 2 tablespoon rice vinegar
- 2 tablespoon toasted sesame oil
- 1 tablespoon Now Real Food® Organic 1:1 Monk Fruit Sweetener
- 1 teaspoon corn starch
Instructions
- Cook rice according to package directions. Divide the cooked rice between small compartments of 4 teal meal prep containers.
- Heat olive oil in a large pan over medium-high heat for 1 minute. Add chicken and cook for 8 minutes, turning halfway through cooking.
- Drain liquid from the pan and return to the stove over medium heat. Add bell pepper, chilies, and green onion. Cook for 5 minutes, stirring occasionally.
- Whisk together ingredients for the sauce in a small bowl until cornstarch is dissolved. Pour sauce over chicken and vegetables. Reduce heat to medium-low. Simmer for 3-4 minutes, until sauce is thickened.
- Divide brown rice between small compartments of 4 MPOF teal containers. Divide kung pao chicken between large compartments.
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