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Kung Pao Chicken with Bell Pepper

  • Diabetes-friendly
  • Flavor
  • Low carb
  • Protein packed
  • Dinners
Quick 30 minutes

Cooking time

4 servings (1 set)

Serve sizes

4 / 5

Nutritional value

SERVINGS 4 people
Print out Ingredients and Instructions Print
Equipment Required
  • Knife and cutting board
  • Large skillet
  • Stove top

Ingredients

  • 1 lb boneless, skinless chicken breast, cut into 1/4" thick slices
  • 2 tsp. reduced-sodium soy sauce, plus an additional 1 Tbsp
  • 1 tsp dry sherry plus an additional 1 Tbsp
  • 2 tsp cornstarch
  • 2 tsp sesame oil
  • 1 chicken boullion cube
  • 2 tsp balsamic vinegar
  • 2 tsp chili sauce
  • 2 tbsp olive oil
  • 3 tbsp minced ginger
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 2 Tbsp unsalted dry roasted peanuts

Preperation instructions

  • Combine chicken, 2 tsp soy sauce, 1 tsp sherry, and cornstarch in a medium bowl. Stir until the cornstarch is mixed well. Add the sesame oil and stir until the chicken in lightly coated.
  • Mix 1 chicken bouillon cube in 2 cups boil water. Add in vinegar, chile-garlic sauce, and the remaining 1 Tbsp soy sauce and 1 Tbsp sherry. Set aside.
  • Heat a large skillet on medium-high heat with 1 Tbsp olive oil. Add ginger, and stir until fragrant, about 1 minute. Add the chicken in an even layer and cook for about 2 minutes, using a wooden spoon or spatula stir the chicken and continue to cook for another 3 minutes. Transfer to a plate.
  • Swirl in 1 Tbsp olive oil, add the bell peppers and stir for 1 minute. Return the chicken to the pan with the reserved sauce and cook 2-3 minutes. Remove from heat and serve over rice with a sprinkle of peanuts.

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