KungPao Chicken

Ingredients

2 tbsp avocado oil

4 oz chicken breast skinless

2 cloves garlic, minced

2 tsp ginger root

1 red pepper

1/2 of a medium onion

1 medium zucchini

1 small stalk (17 g) celery

Sauce:

1/2 cup low-sodium soy sauce

1/2 cup rice vinegar

1/2 tsp black pepper

1/2 tsp paprika

1 tbsp lime (optional)

2 tbsp sesame oil

Directions

Preheat a large pan on a low heat then add avocado oil. Once the oil is hot, sauté the onion and chicken for 5 minutes.

While it cooks make the sauce and set aside.

Once the onions are softened and the chicken is browned, add the chopped celery, bell peppers, and pour in the sauce.

Once the celery and bell peppers are softened, add the sliced zucchini, grated ginger, minced garlic, and cook 3 minutes or until sauce is thickened, stirring occasionally.

Put the lid on and let cook until the chicken temperature is at least 165 °F.

Notes

A great dish over white rice!

It’s loaded with veggies and protein!

You can also marinate the chicken in the sauce and refrigerate overnight before cooking for a richer flavor!