Healthy Kung Pao Chicken Recipe

Happy Saturday!

I am so excited and thankful for weekends. Although I have to work today (busy week next week!) I am still so grateful for days where I don't feel rushed or have to live by a schedule. Jace got out of school for the summer yesterday - I can't believe he will be in 7th grade next year! 

Anyways, earlier this week I made this delicious, healthy, Kung Pao Chicken. The original recipe can be found HERE. We used ground ginger instead of ginger and garlic powder instead of garlic. We did not use celery ribs, red pepper, green onions, or sriracha.

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, chopped
4 tsp sesame oil
1 tbsp garlic powder
1 tsp ground ginger
2 tbsp low sodium soy sauce
1 tbsp honey
Black pepper, to taste
Peanuts, to taste

Directions:
Add 2 tsp sesame oil in the pan. Add the chicken, garlic powder and ground ginger and cook for 5-7 minutes until cooked through and remove from heat. In a bowl, stir together the soy sauce, honey and pepper. Add the chicken back to the pan and add the stir fry sauce and peanuts. Cook for 2 minutes or until sauce thickens. Remove from heat and let rest 2-3 minutes. Serve with mashed potatoes and corn.