Kung Pao Chicken

Truth be told, I'm really not a fan of vegetables.  I could live off of fruit, but a plate of veggies is a whole 'nother story!  I do like salads, but one can only eat so many salads before you start to go crazy.  I know veggies are good for you, but they're not always the most fun to eat.

In our quest to eat healthier, I've been trying to get more vegetables in our diets.  This recipe is chock-full of delicious (yes, I admitted these are delicious!) vegetables and full of flavor.  I loved how easy it was to put this recipe together, and it really tasted like I had spent hours in the kitchen, when really it was less than an hour!  Rather than serving this Kung Pao Chicken over brown rice, I opted to serve it over quinoa.  I also enjoyed the leftovers rolled in a whole-wheat flat out tortilla. 

Kung Pao Chicken

Serves 4

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup reduced-sodium soy sauce
1 3-inch piece fresh ginger, peeled and grated
1 tablespoon plus 1 tsp. cornstarch
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon canola oil
1 onion, thinly sliced
1/2 medium red bell pepper, seeded, cut into thin strips
1 cup snow peas
4 cups broccoli florets


1.  In a small bowl, whisk together soy sauce, ginger, cornstarch, 2 cloves garlic and chicken broth.

2.  Pour soy sauce mixture over the chicken and toss to coat. Set aside to marinate at room temperature for 10 minutes.

3. Warm oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring constantly, until tender, about 3 minutes.

4.  Add remaining 1 clove garlic and cook, stirring often, for 1 minute longer.

5.  Add broccoli and cook, stirring frequently, until slightly softened, 3 to 5 minutes.

6.  Pour chicken and marinade into skillet and cook, stirring, until chicken is no longer pink and sauce is warmed through and thickened, 5 to 7 minutes.

Serve immediately, over brown rice or quinoa.

Source:  All You