This restaurant-style Kung Pao Chicken recipe pairs crispy chicken with veggies and a savory-sweet sauce that can be as fiery (or not fiery) as you want it to be.Bonus: Because you’re making it at home, it’s lighter than takeout! Why You’ll Love This Kung Pao Chicken Recipe The Hands-On Time Is Minimal.Only 10 minutes of prep and 10 minutes to cook.

Yep, this is a dinner perfect for busy weeknights.It’s a Healthier Version of the Original.Takeout is usually loaded with sodium, unhealthy fats, and sugar.Make it yourself and avoid unwelcome ingredients.It Has All the Flavor of Takeout.

There are no sacrifices here! No compromises! None! Just like my Shrimp Fried Rice, Orange Chicken, and General Tso Chicken, this kung pao chicken is healthier than takeout and just as delicious.You Can Have It Your Way.Yes, that’s a line from a restaurant commercial, but it’s true for this kung pao chicken too! You can make it fiery hot or skip the red pepper flakes altogether to keep it mild. About This Kung Pao Chicken Recipe Kung pao chicken is a classic Chinese dish that is tangy, sweet, and spicy all at the same time.It’s one of those staple dishes that nearly every American Chinese restaurant has on the menu—which is how you know it’s good stuff.

To make a lightened-up version of the restaurant staple, I cut the oil in the stir fry, swapped in low-sodium soy sauce, and used honey for sweetness.  The result is a homemade kung pao chicken with all

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