Kung Pao Chicken
Our friends at Meal Prep on Fleek made this classic takeout dish into a less-sugar version for your lunch or dinner meal prep. It simply uses our Organic Monk Fruit with erythritol in the sauce instead of traditional sugar for a sweetener inspired by nature without the sugar crash. The taste is perfect and the result is healthier. This is a spicy one you definitely want to work into your meal prep rotation!
Ingredients
1 tablespoon
Extra Virgin Olive Oil, Organic
1½ pounds
boneless skinless chicken breast, cut into 1-inch pieces
2 small
bell peppers, diced
5-6 dried
red chiles
⅓ cup
chopped green onion + extra for topping
2 tablespoons
chopped roasted peanuts
1½ cups
uncooked instant brown rice
For Sauce
¼ cup
low sodium soy sauce
2 tablespoons
rice vinegar
2 tablespoons
toasted sesame oil
1 tablespoon
Monk Fruit with Erythritol, Organic Powder
1 teaspoon
corn starch
Directions
- Cook rice according to package directions. Divide the cooked rice between small compartments of 4 meal prep containers.
- Heat olive oil in a large pan over medium-high heat for 1 minute. Add chicken and cook for 8 minutes, turning halfway through cooking.
- Drain liquid from the pan and return to the stove over medium heat. Add bell pepper, chilies, and green onion. Cook for 5 minutes, stirring occasionally.
- Whisk together ingredients for the sauce in a small bowl until cornstarch is dissolved. Pour sauce over chicken and vegetables. Reduce heat to medium-low. Simmer for 3-4 minutes, until sauce is thickened.
- Divide brown rice between small compartments of 4 meal prep containers. Divide kung pao chicken between large compartments.
Nutritional Information
Calories
473
Total Fat
16 g
Protein
59 g
Total Carbohydrate
39 g
Dietary Fiber
3 g
Featured Products
16.9 fl. oz.
$9.99
1 lb.
$10.99
