Kung Pao Chicken Salad
A zesty and flavorful chicken salad inspired by Kung Pao Chicken
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup peanuts
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced carrots
- 1/4 cup diced red onion
- 2 cloves garlic minced
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp crushed red pepper flakes
- 1/4 cup chopped green onions
Instructions
- Cook the chicken breasts in a skillet over medium heat until cooked through. Remove from the skillet and let cool. Cut the chicken into bite-sized pieces.
- In the same skillet, add the peanuts, red and green bell peppers, carrots, red onion, and garlic. Cook until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes. Pour the sauce over the vegetables in the skillet and stir to coat.
- Add the cooked chicken back to the skillet and cook for an additional 2-3 minutes, until heated through.
- Garnish with chopped green onions and serve.
Nutrition
Calories: 320kcalCarbohydrates: 17gProtein: 26gFat: 16gFiber: 4g
