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!
1 ½lbs.boneless skinless chicken breastcut into 1 inch pieces
2small bell peppersdiced
5-6dried red chiles
⅓cupchopped green onion + extra for topping
2tablespoonchopped roasted peanuts
1 ½cupsuncooked instant brown rice
For Sauce
¼cuplow sodium soy sauce
2tablespoonrice vinegar
2tablespoontoasted sesame oil
1tablespoonNow Real Food® Organic 1:1 Monk Fruit Sweetener
1teaspooncorn 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.