Tuesday, October 22, 2019

Kung Pao Chicken (diabetic friendly)


  • 2 Tbsp cornstarch
  • 1/2 cup fat-free, low-sodium chicken broth
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp Coconut Secret Coconut Aminos (soy free alternative to soy sauce) or lite soy sauce
  • 1/2 tsp hot pepper sauce
  • 1 tsp Splenda Brown Sugar Blend or 2 tsp Whey Low Gold (low-calorie, low-glycemic, all-natural sugar replacement) [this is my preference]
  • 2 tsp sesame oil, divided
  • 1 garlic clove, minced
  • Nonstick cooking spray
  • 1 pound boneless, skinless, chicken breasts, cubed
  • 1 medium red or orange bell pepper, cubed
  • 1/2 cup carrots, diced or sliced
  • 1, 8-oz can water chestnuts, rinsed, drained, and chopped
  • 2/3 cup no salt, roasted peanuts
  1. In a small bowl, combine cornstarch and chicken broth and whisk until cornstarch dissolves. Add vinegar, soy sauce, hot pepper sauce, brown sugar, 1 tsp sesame oil, and garlic; stir well and set aside.
  2. In a large nonstick skillet or wok, heat cooking spray and 1 tsp sesame oil over medium-high heat. Add chicken breast and cook for 4 minutes. Remove from pan and set aside.
  3. Add peppers, carrots, water chestnuts, and peanuts to pan. Stir fry for 4 minutes. Add chicken broth mixture to skillet and bring to a boil. Add chicken and any juices accumulated from cooked chicken back to pan and simmer for 3 minutes.
  4. Serve over brown rice or cauliflower rice.
Bon Appetit!


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