Kung Pao Chicken (kind of)

If spicy isn’t your thing but you love peanuts and chicken and soy sauce..this ones for you!

I’m a wuss when it comes to spicy, and while I’m working on it (adding sriracha to more things) I still substitute or remove certain hot ingredients from recipes! This is a recipe sans all the “hot”. But don’t be afraid to add in those peppers if you can handle it.

This is the first meat recipe I’ve posted on the blog. I find there is a lot of stigma toward “eating meat” vs “not eating meat” or “not eating any animal products”. I try to approach these points of view with the knowledge that every person has unique experiences and uses them to come to the right conclusion for themselves. For me, I eat meat about twice a week. Sometimes more, sometimes less. When I do eat meat I try to pair it with a lot of vegetables and less carbs. I’ve found that this is the best for my digestion. And when I eat carbs I like to pair them with plant based proteins. Which is not to say I never eat meat with carbs! There should always be wiggle room :)

In the November issue of Bon Appetit last year, an article by Deb Perelman really caught my eye. She says “whenever I can, I like to treat meat as an accessory rather than the centerpiece.” I think that is a great description and resonates with how I approach nutrition. In any case I hope you try this sort of Kung Pao chicken recipe and let me know what you think!

Serves 4


1 lb chicken breast or thighs

1 Tbsp olive oil

4 servings rice noodles

Large head of broccoli

½ cup peanuts (heaping)

⅓ cup soy sauce

⅓ cup water

1 Tbsp honey

1 tsp apple cider vinegar

1 Tbsp corn starch

2 cloves garlic

Bunch of green onions

*dried red chillis (optional)


1. Cut broccoli into flourettes and set aside. Separate 4 servings rice noodles from package and also set aside. Stir together soy sauce, water, honey, apple cider vinegar and corn starch, set aside. Mince garlic and chop green onions.

2. Start boiling water for rice noodles and cook according to package instructions.

3. Slice chicken into ½ inch strips. Add to a pan with 1 tbsp olive oil and salt/pepper to taste on medium heat and sautee until cooked through, about 5-10 minutes.

4. Add garlic, green onions and peanuts and sautee for a couple more minutes until the green onions are wilted and everything is warmed through.

5. Heat a couple inches of water in a separate sautee pan until boiling. Add brocolli flourettes and cook covered for two minutes, drain.

6. Add sauce mixture to the chicken and stir until thickened slightly, a few minutes.

7. Plate noodles, broccoli and chicken mixture..top with extra chopped peanuts!

Author: Lucy Lafranchise

Photographer: Jack Klipfel