Kung Pao Chicken and Broccoli

Name: Kung Pao Chicken and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 tablespoon sesame oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 cup broccoli florets; 2 tablespoon soy sauce (low-sodium); 1 tablespoon rice vinegar; 1 teaspoon sriracha; 0.5 cup chicken broth; 3 cup riced cauliflower; 2 tablespoon roasted peanuts (chopped)

Succulent chicken stir-fried with crisp broccoli florets in a tangy and slightly spicy low-carb Kung Pao sauce, served over fluffy cauliflower rice.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 3
Cuisine: Chinese
Difficulty: Easy
Cost: $3.78/serving

Dietary

Low-Carb
Dairy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1 tablespoon sesame oil
1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 cup broccoli florets
2 tablespoon soy sauce (low-sodium)
1 tablespoon rice vinegar
1 teaspoon sriracha
0.5 cup chicken broth
3 cup riced cauliflower
2 tablespoon roasted peanuts (chopped)

Instructions

In a medium bowl, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sriracha, and 1/2 cup chicken broth. Whisk to combine and set aside.
Season chicken breast cubes with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4-5 minutes, stirring occasionally, until browned and mostly cooked through. Push chicken to one side.
Add minced garlic and grated fresh ginger to the empty side of the skillet and cook for 30 seconds until fragrant.
Add broccoli florets to the skillet. Pour in the prepared sauce. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until broccoli is tender-crisp and sauce has thickened slightly.
While the stir-fry cooks, prepare the riced cauliflower according to package directions or by sautéing in a dry pan for 5-7 minutes until tender.
Serve Kung Pao chicken and broccoli immediately over riced cauliflower. Garnish with chopped roasted peanuts, if desired.

Notes

For a nut-free option, simply omit the peanuts or substitute with toasted sesame seeds. Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 350
Protein: 39.5 g
Carbohydrates: 16 g
Fat: 15 g
Fiber: 6 g
Sodium: 780 mg
Saturated Fat: 2.5 g
Sugar: 4.5 g
Cholesterol: 95 mg