This recipe reminds me of a kung-pao style chicken. You can kick up the heat by adding more hot chili paste if you like. My husband and I received our black belts in Taekwondo last May, so I thought it would be a fitting name for this recipe!
Black Belt Chicken
-2 chicken breasts, diced (marinated in 1 Tbls soy sauce)
-1/2 bell pepper, diced
-1/2 onion, diced
-1/2 cup zucchini, diced
-1/2 cup carrots, diced
-2 Tbls green onions, chopped
-1 Tbls chopped peanuts
-1 chicken bouillon cube
-1/2 cup water
-2 tsp sesame oil
-2 Tbls soy sauce (low sodium preferred)
-1 Tbls rice vinegar
-1 tsp minced garlic
-1/2 tsp Korean chili paste, more if you like spicy
-1/4 tsp salt
-1/4 tsp ground ginger
-2 Tbls honey
-2 tsp cornstarch
*You can mix up the veggies based on the season and what you like. Mushrooms, edamame, and/or diced hot peppers might be interesting. You could even replace the chicken with 10-15 medium-sized shrimp.
1. Mix the ingredients for the sauce together with a wisk or spoon.
2. Steam the diced carrots for 2-3 minutes to make them easier to stirfry with the other veggies.
2. Saute the chicken in a small amount of oil or cooking spray for 2-3 minutes per side until done. Remove from pan and set aside.
3. Add the veggies (except the green onions) to the pan and saute for 1 minute.
4. Add the sauce mix to the veggies and cook until thick and veggies are tender, about 5-7 minutes.
5. Add the chicken back to the pan and mix with veggies. Turn off the heat.
6. Garnish with green onions and peanuts. Serve with rice and enjoy!
Below are the ingredients used in this recipe. You can get the chicken bouillon at Home Plus and everything else at your local mart.
Nutrition Information: 263 kcal, 7.8 g Fat, 1.5 g Saturated Fat, 58.5 mg Cholesterol, 1,039 mg Sodium, 23.8 g Carbohydrates, 2 g Fiber, 17.1 g Sugars, 24.5 g Protein.