Easy Chicken Recipes: Skinny Kung Pao Chicken or Tofu

by Jennifer on November 28, 2010

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Let’s face it, we are all tired of Turkey Leftovers this weekend so I decided to try making a skinny version of Kung Pao chicken. Yes, I know, I used poultry but this would also be great with any protein from Tofu or Steak.  I just happened to have organic chicken breasts that needed to be used and let’s face it, we all need as many easy chicken recipes we can get.

This recipe is also quite flexible as you can add as much heat (red pepper flakes) as you want and serve it over starch (I recommend brown rice) or with no starch at all.

1.5 tablespoons dark sesame oil
3/4 cup chopped sweet or red onion
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 cup water
3 tablespoons lower-sodium soy sauce
3 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon dried ginger
1 teaspoon dried red pepper
1 red bell pepper, thinly sliced
1 cup sugar snap peas
3 tablespoons chopped lightly or unsalted, dry-roasted peanuts

1. In a wok or large pan, heat sesame oil medium-high heat. Add the onion to pan and sauté for 3 minutes and then add garlic and cook for 30 seconds, stirring constantly.

2. Add the chicken and sauté about 5 minutes or until chicken begins to brown. Meanwhile, combine the water, soy sauce, cornstarch, sugar and ginger and whisk thoroughly.

3. Add the cornstarch mixture to the pan and bring to a boil. Add the sugar snap peas and red pepper to the pan and cook for 2 minutes or the sauce is thickened. Sprinkle with nuts and serve.

In case, you are not tired of leftover Turkey recipes and you want one that does not taste like Thanksgiving dinner at all, check out my guest post on the Villaroy & Boch Blog.

Marla November 28, 2010 at 9:40 pm

You are right, we could always use new chicken recipes around here-especially ones that are easily adaptable to any lean protein 🙂

Jennifer November 28, 2010 at 9:42 pm

Marla – this recipe would be great with Tofu as well and is so adaptible to other vegetables. What are some of your favorite proteins?

Lydia (The Perfect Pantry) November 29, 2010 at 7:59 am

Kung pao chicken was one of the first dishes I learned to cook when I was (much) younger and working in Chinatown with access to the markets there. I stocked up on condiments I didn’t even know how to use, and found a cookbook with a recipe for kung pao chicken. It’s still one of my favorite dishes, and it’s nice to have a quick-and-easy version.

Georgia @ The Comfort of Cooking November 29, 2010 at 1:46 pm

Our tummies full of turkey all need a little break, and this is the perfect dish to distract us! This kung pao chicken looks wonderful and SO delicious, Jennifer. I will have to try it for dinner sometime soon. Thanks for sharing! I’m so glad I found your blog.

Jennifer November 29, 2010 at 1:48 pm

Thank You for coming by and I look forward to communicating more!

Maryea @ Happy Healthy Mama November 29, 2010 at 8:05 pm

This looks like a perfect weeknight dinner. Can’t have too many quick+easy recipes on hand!

Nicole, RD November 30, 2010 at 10:25 am

I love Kung Pao, but not the calories and fat. I’ll be trying this – thanks!

roberta April 8, 2014 at 5:05 pm

does the sesame oil have to be dark?

Jennifer April 8, 2014 at 6:29 pm

Feel free to use whichever you have Roberta

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