Skinny Kung Pao Chicken

I have a major love of asian food, kung pao chicken in particular. I can't remember the last time I went to an asian restaurant and ordered anything else! As much as I love it though, I always end up leaving over-full from having eaten too much meat in such a heavy dish. Today I decided to attempt this dish at home, and the results were too got not to share!

Skinny Kung Pao Chicken
(Makes 4 servings)

• 8 oz Chicken tenders (cut up into 1 1/2-inch pieces)
• 1 large Red pepper (sliced into strips and cut in half)
• 1 1/2 c. Broccoli
• 1 1/2 c. Sugar snap peas
• 1/4 c. Green onions
• 1 tbs extra virgin coconut oil

• 1 tbs Rice vinegar
• 1 tsp Sesame oil
• 3 tbs Soy sauce
• 1 tbs Huy Fong Sriracha (Feel free to adjust this to your liking. Personally, I'm a spicy food fiend!)
• 1 tsp Red pepper flakes
• 1 tsp Minced garlic
• 1 tsp Cornstarch
• 1/4 c. Water

1. Prepare the sauce first, and let it sit while you chop the rest of your ingredients.
2. Heat a large skillet with the coconut oil over med-high (not too high!) heat.
3. When the oil is hot, add the pepper and chicken. Stir occasionally so that the chicken cooks evenly.
4. When the chicken is slightly under-cooked, add the remaining vegetables along with the sauce and stir. Allow to bubble for a few minutes before covering and reducing the heat to medium.
5. Continue cooking until veggies are tender and the chicken is completely done. If the sauce is too thin, add a bit of cornstarch to it.
6. Serve over your favorite rice. I like to keep things simple (lazy) so I used Kroger instant brown rice.
7. Feel free to add more Sriracha if you like a bit more of a kick!

Nutrition (without rice):
Calories: 142     Carbs: 8g     Fat: 5g     Protein: 16g     Fiber: 3g