With it’s spicy chicken and peanuts, this colorful chicken kung pow is similar to what is served in Chinese restaurants – except that this recipe is loaded with healthy and colourful antioxidant rich vegetables for a boost of flavour and nutrition, a fraction of the calories and tons of visual appeal.
Colorful Chicken Kung Pow
For the sauce:
- ½ cup low sodium tamari
- 2 Tbsp. brown sugar
- 2 Tbsp. grated ginger
- 2 cloves garlic, minced
- 2 Tbsp. rice vinegar
- 1 Tbsp. tamarind paste
For the chicken:
- 2 tbsp vegetable oil, divided
- 1 medium onion, diced
- 2 garlic cloves, finely diced
- 1 bird’s eye chili, seeds removed (optional)
- 18 oz diced chicken
- 1 red, yellow and orange pepper, sliced
- 2 medium carrots, peeled and sliced on bias
- 4 cups baby or regular bok choy
- ½ cup peanuts, chopped
- 1/2 cup cilantro, fresh
- Salt, pepper, and chili flakes to taste
- Make sauce by mixing all ingredients into small bowl. Set aside.
- Heat wok or large skillet on medium heat; once pan is heated add 1 Tbsp. oil. Add chicken and birds eye chili. Sear chicken for about 2 minutes on each side. Remove from heat.
- Using heated wok, add remaining 1 Tbsp. oil. Sautee onion, and garlic until translucent. Add carrots and peppers. Sautée until vegetables are tender to the bite (~5 minutes).
- Add sauce and chicken and cook for an additional 1-2 minutes; until sauce is hot. Add Bok choy, peanuts, and fresh cilantro. Season with salt, pepper and chili flakes to taste.
- Serve with cooked whole grain pasta or favourite whole grain.
NUTRITION INFORMATION (including 1/2 cup cooked whole grain pasta)
|Calories (kcal)||402||Potassium (mg)||870|
|Carbohydrates (g)||36.8||Sodium (mg)||264.7|
|Sugar (g)||10.2||Vitamin A||339.3|
|Protein (g)||36.6||Fibre (g)||5.7|
|Fat (g)||13||Calcium (mg)||101.6|
|Saturated Fat||2.1||Iron (mg)||2.5|