Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 1 1/4 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 1 1/2 Tbsp corn starch; 2 Tbsp olive oil, divided; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 onion, cut into 1-inch pieces; 2 cloves garlic, minced; 4-6 dried red chilies, cut in half lengthwise and seeds removed; 1/2 cup roasted unsalted peanuts; 2 Tbsp corn starch; 1/4 cup cold water; 6 Tbsp low-sodium soy sauce; 3 Tbsp hoisin sauce; 2 Tbsp toasted sesame oil; 2 Tbsp sugar

Jump to Recipe

I need just one extra hour every day, just one! It has been a combination of issues, the first being several pediatrician visits lately. Because naturally, swimmers ear pops up AFTER all the swimming is done for the season. While I was grateful for Mark taking Shea to the pediatrician yesterday during the day, the pharmacy at 4:30pm was a literal nightmare. I waited FORTY minutes for her script.

I nearly shelved my workout for the day, but I did a shorty. It was a struggle after a long day and not enough sleep thanks to that 9:30pm hockey game on Sunday. It probably goes without saying that I dropped my coffee on my way in to work, too. WHO NEEDS CAFFEINE ANYWAY?! The only silver lining here is that 100% of it was on the sidewalk and not on me or in my car.

Today, I had a late patient and had to pick-up our dog from doggy daycare, resulting in a later return home. I did another shorty workout. I quickly rushed off the bike to start on dinner only to find out that all the Arborio rice I bought a year or so ago? It’s finally all gone.

I shut off everything on the stove and would’ve just shelved the dinner had I not defrosted a pound and a half of shrimp, had 2 quarts of broth simmering, and an onion sautéing on the stove. My rockstar hubby ran out while I showered. Sure, we were sitting down for dinner at 7:15pm and the kids preferred broccoli to my risotto (whaaa?), but whatever. I even slowed down the show for pictures. Because, the blog.

If the week persists in this way, I’m going to need a major weekend recharge and a new plan for next week. Including, perhaps, a few morning workouts ( 🙁 ). For the first time in a while, I feel like I see the girls so very little. Time to readjust. I’m a person who REQUIRES balance. Every day, balance. And that includes snuggles and my girl time! <3

Tomorrow night, I’m giving myself the night off. You deserve it, Nicole! I’ve also been craving a salad from Culves l

Next week, it’s going to be easy meals on deck – 30 minutes or less. You know, like this dinner. Even all the chopping can be done ahead of time, making it closer to a 20 minute meal prep! All-in-one, this meal won’t disappoint!

Kung Pao Chicken

Yield: 5 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Quick and easy, colorful and healthy! Nothing not to love about this meal!

Ingredients

Stir Fry:

1 1/4 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 Tbsp corn starch
2 Tbsp olive oil, divided
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
2 cloves garlic, minced
4-6 dried red chilies, cut in half lengthwise and seeds removed
1/2 cup roasted unsalted peanuts

Sauce:

2 Tbsp corn starch
1/4 cup cold water
6 Tbsp low-sodium soy sauce
3 Tbsp hoisin sauce
2 Tbsp toasted sesame oil
2 Tbsp sugar

Instructions

In a large ziplock, combine the chicken and cornstarch; shake well to coat.
Heat 1 1/2 tablespoons oil in a large, deep skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side or until golden and cooked through, about 8 minutes. Remove from the skillet to a plate.
Add the remaining 1/2 tablespoon oil to the skillet. Once hot, add the bell peppers and onion. Cook for 4-5 minutes or until vegetables are softened.
Meanwhile, prepare the sauce by combining the corn starch and water in a medium bowl. Whisk until corn starch is dissolved and no longer lumpy. Add remaining sauce ingredients and whisk until well-combined.
To the veggies, add the garlic and cook for 30-60 seconds or until fragrant.
Increase the heat to high. Add the chicken back to the pan, along with the peanuts and chiles. Pour the sauce over the top and cook for 2-3 minutes to heat through and thicken.

Notes

Recipe slightly adapted from Dinner at the Zoo

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 19.4gCholesterol: 55mgSodium: 976mgCarbohydrates: 27.4gFiber: 3.2gSugar: 13.6gProtein: 27.2g

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Be well,