I created this healthier version of Kung Pao Chicken that’s heavy on vegetables, light on sodium and gluten-free. I promise it’s full of great flavor.
1 pound of boneless and skinless chicken thighs (cubed)
1/4 cup of roasted peanuts
2 stalks of celery chopped
1 carrot stick chopped
1 tsp of minced garlic
1 tbsp of fresh grated ginger
1 small onion diced
5 or 6 white button mushrooms
1 green pepper or red pepper diced
Bragg’s Liquid Aminos and 1 Edward & Son’s veggie cube
Extra virgin olive oil
Seasonings: Lawry’s seasoning salt, paprika, Mrs. Dash salt-free seasoning, turmeric, basil, parsley, red pepper flakes, ground black pepper
Optional: Frank’s Red Hot sweet chili sauce
Drizzle olive oil in a large saute pan and mash veggie cube in oil to melt it down. While cooking, you want the heat to stay on medium high to high and stir the ingredients around. Place chicken in the pan, mix in about two tablespoons of Bragg’s liquid Aminos, paprika and cook until it’s no longer pink. Push meat to the side of the pan, and add the carrots, peanuts, and red pepper flakes and saute the ingredients. After a minute or two, blend the peanuts, carrots, chicken and red pepper flakes together. Next, add the celery and let it cook for a few minutes. Place the onion, bell pepper, mushrooms, ginger, and seasonings to the pan and stir-fry until done. I like my veggies crunchy but you can cook them to your preference. You can add more Bragg’s Liquid Aminos which is the substitute for soy sauce. Just keep in mind that it’s really salty tasting so you’ll want to go light with the Lawry’s or leave it out altogether.
What I love about this dish is that you can taste all the herbs and seasonings, and they’re not covered up with a heavy sauce. Serve over a bed of brown rice or lettuce. If you want to take the heat up a notch, pour some Frank’s Red Hot Sweet Chili sauce on top.