Nut-Free Kung Pao Chicken without Peanuts
This Nut-Free Kung Pao Chicken offers a delightful balance of savory, sweet, and tangy flavors, making it a family favorite. With juicy chicken and vibrant vegetables, it's a deliciously nut-free alternative to the classic dish, perfect for those with nut allergies.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup bell peppers, diced (any color)
- 1 cup zucchini, diced
- 1 cup green onions, chopped
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Instructions
- 1. In a medium bowl, combine soy sauce, rice vinegar, honey, and cornstarch to create the sauce. Whisk until smooth.
- 2. In a large skillet or wok, heat sesame oil over medium-high heat. Add diced chicken and sauté until browned and cooked through, about 5-7 minutes.
- 3. Add minced garlic, ginger, and crushed red pepper flakes to the skillet. Stir-fry for an additional 1-2 minutes until fragrant.
- 4. Add the diced bell peppers, zucchini, and half of the green onions to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- 5. Pour the prepared sauce over the chicken and vegetables, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens. Garnish with the remaining green onions before serving.
Browse more: High Protein · Gluten Free · Dairy Free
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