Looking for something quick and easy for dinner? Try this delicious Kung Pao Chicken and Snap Pea recipe that I adapted from Inspiralized. Just a little bit of prep, a quick stir fry and dinner is ready!
I swear, I will never hand slice an onion again. Now that I know how to spiralize onions, it makes that annoying task so simple! A whole sliced onion in a matter of seconds – before your eyes even have a chance to tear.
A few tips:
- When prepping your ginger, it is much easier to peel the skin using a spoon. Just break off a piece about the size you need, cut off the nubs on the outside and then peel the skin off with a spoon. It comes off very easily and won’t waste a lot of the pulp that you would normally waste when using a knife or peeler.
- When using dried chiles, you might want to shake out some of the seeds to cut down on the heat a bit as I did. The dish still had a nice kick, but didn’t have me running to the sink to douse my tongue under the faucet!
- 2 teaspoons coconut oil
- 1 pound boneless chicken breasts, cut into cubes
- 1 medium sweet onion
- salt and pepper, to taste
- 8 oz snap peas
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 4 dried red chiles, stems removed and then halved
- 3 scallions, sliced, white and green parts, separated
- 3 tablespoons chopped roasted unsalted cashews
For the Kung Pao sauce:
- 3 tablespoons light soy sauce
- 1 tablespoons rice vinegar
- 1 teaspoon honey
- 2 tablespoons sesame oil
- freshly ground pepper, to taste
- Whisk together the ingredients for the sauce and set aside.
- If you have a spiralizer, trim and slice the sweet onion with Blade A. Otherwise slice it into thin slices by hand.
- Heat a wok or large skillet over medium-high heat and add in the coconut oil. Add the chicken, season with salt and pepper and cook for about 8 minutes until cooked through and golden brown. Immediately add in the onions and stir-fry until just wilted, about 1 minute. Add the snap peas, garlic, ginger, chiles and white scallions and stir-fry until snap peas are nearly crisp-tender, about 2 minutes more.
- Add the prepared sauce and stir-fry to coat, about 1 minute.
- Transfer to a platter or divide into bowls, sprinkle with the nuts, remaining green scallions and serve.
- I shook most of the seeds out of the chiles and tossed them. The dish was still hot enough for me. If you don’t have dried chiles handy, use crushed red pepper – but dried chiles last forever, so buy a bag and keep them in your pantry!
- I served mine over Basmati rice to soak up the juices.
(click here) for printable recipe