Kung Pao Chicken

POW! This healthier option of a typical Chinese food is a great recipe to try if you’re looking to spice up your weekly meal prep. The way we prepared this dish is a little lighter than what you might be used to, but the red chili pepper sauce adds a slight kick of flavor leaving you feeling satisfied with a balanced meal AND light on your feet. Get your chef’s hat on and get crackin!

INGREDIENTS:

• 2lb chopped chicken breasts
• 1 garlic clove chopped
• 2 cups snow peas
• 2 cups chopped colorful bell peppers (red, yellow, orange)
• 1 cup raw cashews
• Extra virgin olive oil spray
• Sauce
• 4 tablespoons Bragg Liquid Aminos
• 4 tablespoons water
• 2 tablespoons tomato sauce/paste or ketchup
• 1 tablespoon red chili pepper sauce
• 1 tablespoon rice vinegar
• 2 tablespoons coconut sugar
• 1 tablespoon minced ginger
• 1 tablespoon arrowroot starch

1. Chop up the bell peppers and set aside (This is a quick recipe, so it's easier to have these prepped and ready to go. You'll thank us later)
2. Combine the ingredients for the sauce and whisk together in a bowl, set aside.
3. Set a skillet on medium heat and spray with extra virgin olive oil.
4. Once the skillet is hot, toss in chopped garlic and sear for about 1-2 minutes. Then add chopped chicken breasts and cook the chicken until the outside of it is seared, about 6 to 8 minutes.
5. Then, add chopped bell peppers and sear for about 3 minutes. Then add snow peas.
6. Slowly pour in the sauce and stir frequently.
7. Toss in the raw cashews and stir.
8. Serve with brown rice or quinoa.

321 calories, 38g protein, 13g carbs, 13g fat, 2g fiber