🥡Light Kung Pao Chicken ⁣

📃Nutritional Info (1 serving)⁣
344 caloríes⁣
38g Protein`⁣
17g Carbs⁣
13g Fats⁣


🥡Chinese food without the guilt. This would never go wrong.⁣

🥡Chinese food can be healthy too if we use lesser condiments.⁣

🥡I love stir-fry dish like this as it requires shorter time and lesser work.⁣ ⁣
🥡What’s more this recipe is so simple to make and perfect for meal prepping to keep in the fridge. It still tastes wonderful after warming up. Awesome.⁣

💃🏻Head to my ig stories to follow the steps!⁣

🥗Ingredients (4 servings)⁣

250g chicken breasts⁣
4 cloves garlic⁣
150g sugar snap peas⁣
1 bell peppers⁣
50g almonds and cashew nuts⁣
Olive oil⁣

Sauce⁣
2 low-sodium soy sauce⁣
2 tbsp water⁣
1 tomato sauce (passata)/tomato sauce/ketchup⁣
1 tbsp coconut sugar/ brown sugar⁣
1 tbsp red chilli sauce⁣
1 tbsp rice vinegar⁣
1 corn starch⁣


🥣Directions:⁣

1. Mix all the ingredients for the sauce.⁣

2. Set the skillet on medium high heat with olive oil.⁣

3. When the skillet is hot, toss in garlic and sear about 2 minutes. ⁣
4. Add chicken breasts, cook the chicken breast until they are no longer pink outside, about 6-8 minutes.⁣

5. Toss in red bell peppers, cook about 3 minutes until the red peppers are softened, add the sugarsnap peas.⁣

6. Slowly pour in the sauce add stir frequently.⁣

7. Toss in almonds and cashew and stir.⁣

8. Top with lot of green onions and enjoy with brown rice.⁣

🥡Love eating my own lunchboxes like this. One thing I know is that I really enjoy preparing my meals, every single day.⁣
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