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Kung Pao Chicken

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“This is from One Pot Meals for People with Diabetes. I'm posting it here for ZWT 6 for A Day In The Life challenge.”
READY IN:
45mins
SERVES:
4
YIELD:
4 cups kung pao
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, non-reactive bowl, mix the soy sauce, vinegar, hot pepper sauce, ginger, and onion. Stir in the chicken. Cover and marinate 15 minutes at room temperature (or up to 12 hours if refrigerated).
  2. In a large skillet over medium-high heat, cook the cabbage, celery, and peanuts in the oil and broth until the vegetables are crisp-tender, stirring, about 3 or 4 minutes. With a slotted spoon, transfer the vegetables and nuts to a bowl.
  3. Add the marinated chicken and marinade to the skillet. Cook the chicken over medium heat, stirring until it changes color, about 3 minutes. Add the soy sauce, splenda, and vinegar, along with the reserved vegetables.
  4. Cook, stirring, an additional 3 or 4 minutes until the chicken is cooked through. Serve over white rice.

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