Name: Speedy Kung Pao Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.5 lbs Boneless, skinless chicken breasts; 1 tbsp Soy sauce; 1 tbsp Cornstarch; 0.5 cups Chicken broth; 2 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tbsp Hoisin sauce; 1 tsp Brown sugar; 1 tsp Sriracha or chili garlic sauce; 1 tsp Cornstarch; 1 tsp Sesame oil; 2 tbsp Vegetable oil; 3 cloves Garlic; 1 tbsp Fresh ginger, grated; 1 whole Red bell pepper; 0.5 cups Dry roasted peanuts; 0.25 cups Scallions, chopped

DinnerHigh-ProteinQuick & EasyMeal Prep

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken breasts	1.5 lbs	194	36g	0g	4g
Soy sauce	1 tbsp	3	0g	0g	0g
Cornstarch	1 tbsp	8	0g	2g	0g
Chicken broth	0.5 cups	2	0g	0g	0g
Soy sauce	2 tbsp	6	1g	1g	0g
Rice vinegar	1 tbsp	1	0g	0g	0g
Hoisin sauce	1 tbsp	9	0g	2g	0g
Brown sugar	1 tsp	3	0g	1g	0g
Sriracha or chili garlic sauce	1 tsp	2	0g	0g	0g
Cornstarch	1 tsp	2	0g	0g	0g
Sesame oil	1 tsp	10	0g	0g	1g
Vegetable oil	2 tbsp	60	0g	0g	7g
Garlic	3 cloves	3	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Red bell pepper	1 whole	8	0g	2g	0g
Dry roasted peanuts	0.5 cups	110	5g	4g	9g
Scallions, chopped	0.25 cups	2	0g	0g	0g

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken breasts	1.5 lbs	194	36g	0g	4g
Soy sauce	1 tbsp	3	0g	0g	0g
Cornstarch	1 tbsp	8	0g	2g	0g
Chicken broth	0.5 cups	2	0g	0g	0g
Soy sauce	2 tbsp	6	1g	1g	0g
Rice vinegar	1 tbsp	1	0g	0g	0g
Hoisin sauce	1 tbsp	9	0g	2g	0g
Brown sugar	1 tsp	3	0g	1g	0g
Sriracha or chili garlic sauce	1 tsp	2	0g	0g	0g
Cornstarch	1 tsp	2	0g	0g	0g
Sesame oil	1 tsp	10	0g	0g	1g
Vegetable oil	2 tbsp	60	0g	0g	7g
Garlic	3 cloves	3	0g	1g	0g
Fresh ginger, grated	1 tbsp	2	0g	0g	0g
Red bell pepper	1 whole	8	0g	2g	0g
Dry roasted peanuts	0.5 cups	110	5g	4g	9g
Scallions, chopped	0.25 cups	2	0g	0g	0g

Directions

Step 1
Cut chicken into 1-inch pieces. In a bowl, toss chicken with 1 tbsp soy sauce and 1 tbsp cornstarch. Set aside to marinate for at least 10 minutes.
Step 2
In a separate small bowl, whisk together chicken broth, 2 tbsp soy sauce, rice vinegar, hoisin sauce, brown sugar, sriracha, 1 tsp cornstarch, and sesame oil for the Kung Pao sauce.
Step 3
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry for 4-5 minutes until browned and cooked through. Remove chicken from skillet and set aside.
Step 4
Add remaining 1 tbsp vegetable oil to the skillet. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant. Add diced red bell pepper and stir-fry for 2-3 minutes until slightly tender-crisp.
Step 5
Return chicken to the skillet. Pour in the prepared Kung Pao sauce and bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
Step 6
Stir in the dry roasted peanuts. Garnish with chopped scallions and serve immediately with steamed rice.