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Kung Pao Chicken

Kung Pao Chicken

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!
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Asian
Keyword: Chicken, dinner, gluten free, lunch
Servings: 4 meals
Calories: 473kcal
Author: Meal Prep on Fleek

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
  • 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.

Video

Nutrition

Calories: 473kcal | Carbohydrates: 39g | Protein: 59g | Fat: 16g | Fiber: 3g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!