Kung Pao Chicken (Light)

Name: Kung Pao Chicken (Light)
Total time: 25 min
Yield: 1 serving
Cuisine: International
Ingredients: 170g Chicken breast; 12g Peanuts; 80g Bell pepper; 70g Zucchini; 2g Dried chilies; 5g Garlic; 5g Fresh ginger; 15ml Low-sodium soy sauce; 10ml Rice vinegar; 3g Sweetener; 5g Cornstarch; 5ml Rapeseed oil; 120g Brown rice (cooked)

🆓 Free recipe💪 High Protein🥛 dairy-free

🔥

545kcal

🥩

48gprotein

🍞

49gcarbs

🥑

17gfat

25 mincook time

Ingredients (1 serving)

Chicken breast170g
🔄 Swap for: turkey breast
Peanuts12g
Bell pepper80g
Zucchini70g
Dried chilies2g
Garlic5g
Fresh ginger5g
Low-sodium soy sauce15ml
Rice vinegar10ml
Sweetener3g
Cornstarch5g
Rapeseed oil5ml
Brown rice (cooked)120g

Instructions

Slice the chicken and toss with half the soy sauce and the cornstarch.
Heat the oil in a wok and stir-fry the chicken until golden, then set aside.
Fry the chilies, garlic and ginger for 30 seconds, then add the peppers and zucchini.
Return the chicken with the remaining soy sauce, vinegar and sweetener and toss until glossy.
Scatter over the peanuts and serve with brown rice.

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