Save this easy Kung Pao Chicken Recipe for an easy weeknight dinner! I skipped the sugar in the traditional recipe because honestly it’s not needed and who needs to add unnecessary sugar in their diet? Pair this with brown rice or eat it with a fork, it’s incredibly delicious and a great way to sneak in those vegetables in your meal.

Ingredients:
2 lbs boneless skinless chicken breast – cut into small square pieces
3/4 cup low sodium soy sauce
1/4 cup chili garlic sauce
2-3 tablespoons sriracha (depending on desired spice)
2-3 tablespoons chili crisp (depending on desired spice)
7 minced garlic cloves
3 tablespoons sesame oil
1 green bell pepper cut in slices or squares
1 red bell pepper cut in slices or squares
4 stalks of celery sliced
1/3 cup raw peanuts (can sub cashews)
2 tablespoons corn starch
1 cup water
1 tsp sesame seeds for garnish
Chopped scallions for garnish

Directions:
Place a wok on medium heat
Add sesame oil
Once hot, fry garlic
Once garlic starts lightly browning, add in chicken and fry until white
Add soy sauce, chili garlic sauce, sriracha, and chili crisp
Mix and add water.
Place stove on low heat. Allow chicken to simmer in the sauce for an additional 5 minutes or until chicken is cooked through.
Add in vegetables and cook until soft
In a separate bowl, mix corn starch with 4 tbsp water
Mix corn starch mixture into wok and stir sauce until thickens
Mix in peanuts
Garnish with sesame seeds and scallions, enjoy 🫶🏽