Ingredients:

- Boneless, skinless chicken breasts

- Soy sauce

- Cornstarch

- Garlic

- Ginger

- Red chili flakes

- Bell peppers

- Onion

- Olive oil

- Salt

- Black pepper

Direction:

1. Begin by preparing the marinade for the chicken. In a bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 chopped garlic clove, 1 teaspoon of minced ginger, and 1/4 teaspoon of red chili flakes.

 

2. Cut the chicken breasts into bite-sized cubes and add them to the marinade. Let it marinate for at least 30 minutes.

 

3. While the chicken is marinating, chop 1 bell pepper and 1 onion into bite-sized pieces.

 

4. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the marinated chicken to the pan and cook for about 5-6 minutes, until it is fully cooked and slightly browned.

 

5. Remove the chicken from the pan and set it aside.

 

6. In the same pan, add a little more olive oil if needed and sauté the chopped bell pepper and onion for about 3-4 minutes.

 

7. Once the vegetables are cooked, add the chicken back to the pan and mix everything together.

 

8. In a small bowl, mix together 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/4 cup of water. Pour this mixture into the pan with the chicken and vegetables.

 

9. Let the sauce thicken for a couple of minutes, stirring occasionally.

 

10. Season with a pinch of salt and black pepper, to taste.

 

11. Serve the Kung Pao chicken over a bed of rice or with your favorite side dish. Enjoy your healthier version of this classic Chinese dish!