Description
Here's my take on a healthy Kung Pao Chicken. It avoids directly adding in any sugar or honey, and doesn't use sugary sauces like hoisin and sriracha. It's mildly sweet from the gochujang and monk fruit, while being bulked up with yellow squash. I'm using less oil than typical here, and I've paired it with a side of healthier brown rice instead of white rice. Top it with chopped peanuts, and you're sure to love this twist on the classic dish
Time
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$1.86
Ingredients
Serving(s)
Rice
- 1 cup Brown rice
- 1 tsp Chicken bouillon powder
- 1 cup Water
Veggies
- 2 lb Yellow squash
- 2 tsp Sesame oil
- 1 tsp Salt
- 1 tsp Black pepper, ground
Finely Chop
- 1 small head Garlic, fresh
- 1 oz Ginger, fresh
- 1/2 cup Peanuts
Chicken
- 2 lb Boneless skinless chicken breast
- 1 tsp Sesame oil
Sauce
- 4 tbsp Low sodium soy sauce
- 2 tbsp Balsamic vinegar
- 2 tbsp White vinegar
- 2 tbsp Gochujang
- 1/2 tsp Liquid monk fruit
- 1 tbsp Cornstarch
Instructions
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- Add rice, chicken bouillon, and water to a medium pot. Cover and bring to a boil on high heat. Lower to medium, cover, and let simmer for about 30 minutes, until all water is absorbed
- Meanwhile, heat a large pan medium heat with oil. Cut your yellow squash into thin quarters, and add to the pot along with salt and pepper. Cover and cook until the translucent and caramelized. Transfer to a large bowl
- As the squash cooks, finely chop your garlic and ginger, and set aside (garlic and ginger together). Finely chop the peanuts, and set aside (separate from the garlic/ginger). Dice your chicken into 1" cubes
- When the squash is cooked and in the bowl, add the garlic, ginger, chicken, and oil to the pan. Cook over medium heat until chicken reaches 165F, and transfer to the bowl with the squash
- Meanwhile, mix together your sauce in a medium glass - soy sauce, balsamic, white vinegar, gochujang, liquid monk fruit, and cornstarch. Mix well; make sure these are no clumps of cornstarch of gochujang
- When the chicken is cooked and the pan is empty, add the sauce to the pan over medium heat. Cook for 1 minute with constant stirring, until the sauce is syrupy, glossy, and thickened. Transfer to the bowl
- Mix together the yellow squash, chicken, and sauce. Add to a bowl with the rice on the side, top with chopped peanuts, and serve
Nutrition Facts
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Servings: 6
Calories: 442
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Total Fat: 12.8g (16 %)
Saturated Fat: 2.4g (12 %)
Polyunsaturated Fat: 2.8g
Monounsaturated Fat: 4.7g
Cholesterol: 110mg (37 %)
Sodium: 1130mg (49 %)
Total Carbohydrate: 40.3g (15 %)
Fiber: 4.2g (15 %)
Net Carbs: 36.1g
Total Sugar: 8.0g
Added Sugar: 1.7g (3%)
Protein: 41.7g (83 %)
Total Fat: 12.8g (16 %)
Saturated Fat: 2.4g (12 %)
Polyunsaturated Fat: 2.8g
Monounsaturated Fat: 4.7g
Cholesterol: 110mg (37 %)
Sodium: 1130mg (49 %)
Total Carbohydrate: 40.3g (15 %)
Fiber: 4.2g (15 %)
Net Carbs: 36.1g
Total Sugar: 8.0g
Added Sugar: 1.7g (3%)
Protein: 41.7g (83 %)
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Vitamin B12: 0.32mcg (13 %)
Vitamin D: 0mcg (0 %)
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Calcium: 81mg (6 %)
Iron: 2.12mg (12 %)
Magnesium: 138mg (33 %)
Potassium: 1067mg (23 %)
------------------------------------------Vitamin B12: 0.32mcg (13 %)
Vitamin D: 0mcg (0 %)
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Calcium: 81mg (6 %)
Iron: 2.12mg (12 %)
Magnesium: 138mg (33 %)
Potassium: 1067mg (23 %)
Glycemic Index:
45.6
Glycemic Load:
17.8
Sources of Inspiration