Kung Pao Chicken Bowl

Tastes like take out but healthier for you!

Kung Pao Chicken Bowl

Makes 5 Servings

1 Serving(93g Meat/peanuts and 190g Veggies): 497 Calories, 35g Fats, 9g Carbs, 33g Protein

Start to table time: 35 Mins NOT including marinating

Chicken:

1lb chicken thighs, cut into bite sized pieces

2 Tbsp soy sauce

2 Tbsp rice wine vinegar

1 Tbsp olive oil

1 tsp ground ginger

OPTIONAL: 1 tsp chili paste

Sauce:

¼ Cup soy sauce

½ Cup chicken broth

2 Tbsp rice wine vinegar

2 Tbsp sesame seed oil

4-5 Tbsp Brown Swerve/Golden Lakanto or plain monkfruit/erythritol

½ tsp ground ginger

½ sp garlic powder

OPTIONAL: 1 Tbsp chili paste for spiciness

Veggie Bowl:

¼ Cup olive oil

1 Cup chopped green bell pepper (165g)

1 Cup chopped red bell pepper (145g)

5oz green beans, chopped

16oz cabbage, shredded

2 Tbsp fresh ginger, minced

4 cloves garlic, minced

1 Tbsp sesame seeds

½ Cup peanuts

Directions:

1.     In a large Ziplock bag place the chicken and the chicken marinade ingredients and SHAKE well to mix. Massage the marinade into the meat and refrigerate for a min of 20 mins or up to 3 days.

2.     In a large sauce pan bring the sauce ingredients to a boil. Allow it to boil for 3-5 mins while whisking to thin the sauce. Then set to simmer.

3.     Heat a large skillet over medium high heat then add the chicken in. Allow to sear for 5 mins then toss and sear for another 6 mins. Add the peanuts in and sear for 2 mins. Pour in ½ the sauce. Then reduce heat to a simmer.

4.     In the same pan you cooked the chicken in heat the olive oil for the veggie bowl over medium high heat. Add in the garlic and ginger and sauté for 1 min. Then add in the bell peppers and remaining ingredients and the remainder of the sauce and toss. Simmer for 3 mins. Divide into 5 bowls equally and top with chicken mixture.

Tips:

1.     For vegetarians substitute chicken with 3/4lb cubed tofu. Macros: 421 Calories, 32g Fats, 12g Carbs, 20g Protein.