Kung Pao Chicken
Kung Pao Chicken
Classic - with some Healthy Additions
- 1 lb. Chicken Thighs (Prefer Organic Pasture Raised, cut in 1 inch cubes)
- 10 spears Asparagus (Cut up 3-4 pieces per spear)
- 3 lg. Carrots (Chopped Diagonally)
- 2 Green Onions
- 1 Tbsp Avocado Oil
- 1 pkt Kung Pao Sauce (Lee Kum Kee Panda Brand)
- 1 8oz. can Water Chestnuts (Drained, Sliced)
- 1 pkg Cauliflower Rice (Frozen or Fresh Works)
- 1/4 c. Roasted peanuts
Heat oil in skillet.
Add vegetables and cook for 5 minutes.
Add chicken and cook another 5 minutes.
Add sauce, bring to a simmer and then serve. Sprinkle peanuts on top.
When oil is heating up, also begin cooking cauliflower rice in a separate pan. This is one step I make super easy on myself and buy the frozen bags from Costco. 5 minutes in the microwave and done. OR, do the other skillet cook frozen kind. I try to avoid fresh as it takes so long to cook.
This meal is so yummy and easy. You can add any veggies you like. The standard package directions don't call for asparagus but I wanted to load it up with fiber and greens.
Enjoy!
And, this can be totally nut free if you skip the peanuts.
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