Nontraditional Kung Pao Chicken

Here's my take on a healthy Kung Pao Chicken. It avoids directly adding in any sugar or honey, and doesn't use sugary sauces like hoisin and sriracha. It's mildly sweet from the gochujang and monk fruit, while being bulked up with yellow squash. I'm using less oil than traditional here, and I've paired it with a side of healthier brown rice instead of white rice. Top it with chopped peanuts, and you're sure to love this twist on the classic dish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add rice, chicken bouillon, and water to a medium pot. Cover and bring to a boil on high heat. Lower to medium, cover, and let simmer for about 30 minutes, until all water is absorbed

Step 2

Meanwhile, heat a large pan medium heat with oil. Cut your yellow squash into thin quarters, and add to the pot along with salt and pepper. Cover and cook until the translucent and caramelized. Transfer to a large bowl

Step 3

As the vegetables cook, finely chop your garlic and ginger, and set aside (garlic and ginger together). Finely chop the peanuts, and set aside (separate from the garlic/ginger). Dice your chicken into 1" cubes

Step 4

When the squash is done, add the garlic, ginger, chicken, and oil to the pan, and cook until chicken reaches 165F. Transfer to the bowl with the squash

Step 5

Meanwhile, mix together your sauce in a large glass - soy sauce, balsamic, white vinegar, gochujang, liquid monk fruit, and cornstarch

Step 6

When the chicken is cooked and the pan is empty, add the sauce to the pan over medium heat. Cook for 1-2 minutes, until syrupy, glossy, and thickened. Transfer to the bowl

Step 7

Mix together the yellow squash, chicken, and sauce. Add to a bowl with the rice on the side, top with chopped peanuts, and serve

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