For October’s Secret Recipe Club, I was paired up with Nora from Natural Noshing. Nora is about the same age as me and has “a passion for nutrition and eating natural, real food — nothing too fussy, over-processed or complicated.” The fact that she avoids gluten and limits her sugar intake seemed a bit daunting at first (I am, after all, a carb-avore that loves sweets), but my worries went away when I started perusing her recipes.
Between Almond Joy / Mounds Pancakes, Chicken Vindaloo, Fire Roasted Chicken Enchiladas with Squash and Red Peppers, Kickin Cashew Chicken, Red Thai Tofu Curry, Pineapple Upside Down Cake for One, and Spicy Kabocha Soup, I’ve bookmarked quite a few recipes to try out later.
One of our comfort foods during while were were dating was Kung Pao Tofu from a local Chinese restaurant. Because of this, it wasn’t hard for my husband to decide on this dish as his SRC pick. Not only did he pick this dish, but he also made it for us one day while we were working from home together.
This recipe won’t solve your craving for Chinese take-out style because it is much lighter and less greasy. It tastes fresher, especially with the crunch of the red bell peppers. Since the dish is relatively easy and quick to make, next time I’d like to try boosting up the spice as well as swapping the chicken for tofu.
Kung Pao Chicken
By October 27, 2014Published:
This recipe is from Natural Noshing, as part of Secret Recipe Club.
- ⅔ pound chicken breast or tofu
- ¼ cup peanuts roasted, unsalted
- 1 tablespoon coconut oil
- ¼ teaspoon crushed red pepper flakes
- 1 small red pepper sliced
- ½ cup mushrooms sliced
- ¼ cup water
- 2-3 green onions chopped
- 2 teaspoons rice vinegar
- 2 tablespoons soy sauce
- 2 garlic cloves minced
- 1½ teaspoons ginger root minced/grated
- 1 teaspoon cornstarch
- quinoa cooked, for serving
- Heat oil in a wok over medium-high heat. Add protein, peanuts and red pepper flakes and cook for 4 minutes, stirring frequently.
- Add bell pepper and mushrooms and cook another 1 -2 minutes.
- Add ¼ cup of water, green onions, rice vinegar, soy sauce, garlic, ginger. Reduce heat to a simmer and let cook for 3 minutes or until chicken is cooked through and vegetables are crisp tender.
- Stir in cornstarch or let sauce thicken, 1 minute. Serve over cooked rice or quinoa and enjoy!
- Cuisine: Chinese
Dorothy at Shockingly Delicious says
Wonderful! I ALWAYS need a new chicken recipe!
Jess @ Flying on Jess Fuel says
Kung Pao chicken is one of my favorites for takeout… this version sounds awesome!!
Jess @ Flying on Jess Fuel recently posted..SRC: Roasted Beet and Sage Crackers
Lynn @ Turnips 2 Tangerines says
My favorite Chicken dish! Great src pick~ Lynn @ Turnips 2 Tangerines
Lynn @ Turnips 2 Tangerines recently posted..Spice Cocoa Meringues-src
Karen @ Karen's Kitchen Stories says
How nice that your husband gets involved in the selection of the recipes! That is so sweet! the dish looks delicious, and I love your bowl!
Karen @ Karen’s Kitchen Stories recently posted..Baked Eggs with Parmesan and Chives
Emily @ Life on Food says
I always enjoy a good stir fry at home. Great pick!
Emily @ Life on Food recently posted..Best Ever Brownie #secretrecipeclub
Kung Pao, a favorite for sure! I only made it from scratch once or twice, usually reserve the recipe for restaurants, which is silly… your post proves it!
SallyBR recently posted..SECRET RECIPE CLUB: PECAN-CRUSTED CHICKEN WITH HONEY-MUSTARD DRESSING
Wendy, A Day in the Life on the Farm says
always up for a stir fry and this one sounds delicious!!
Wendy, A Day in the Life on the Farm recently posted..Salmon with Dill Sauce for the Secret Recipe Club
Amy @ Fearless Homemaker says
This looks wonderful! I love kung pao chicken and tofu, and your lighter, fresher version looks right up my alley. =)
Amy @ Fearless Homemaker recently posted..Caramel Apple Cheesecake Bars
Sarah | Curious Cuisiniere says
We love Kung Pao Chicken! Great pick!
Sarah | Curious Cuisiniere recently posted..Sweet and Spicy Thai Squash #WeekdaySupper
Seriously, I’m making this next week. It sounds and looks delicious! I love Kung Pao!! Great pick this week.
Lauren @ Sew You Think You Can Cook says
The beauty of take-out-at-home is that it’s healthier – leaving you not feeling guilty. Although, sometimes it’s true, you just want that greasy, no-good-for-you fried chicken. 😉
This sounds like a dish that would be a favorite in our household! Great pick this month 🙂
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Yum, such a wonderful looking chicken recipe. Great SRC pick!
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JJ - 84thand3rd says
Take away at home is always a winner – great pick this month!
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