kung pao chicken

Kung Pao Chicken


-1 1/2 lb organic chicken breast, cut into chunks
-1 red organic pepper, diced
-1 yellow organic pepper, diced
-1 orange organic pepper, diced
-9 oz sugar snap peas
-1 Tbsp ginger, minced
-3 cloves garlic, minced
-1 tsp pepper flakes, optional
-2 Tbsp olive oil
-2 cups uncooked brown rice

For the sauce:

-2 Tbsp rice vinegar
-2 Tbsp tomato ketchup
-4 Tbsp Braggs Aminos
-2 Tbs brown sugar
-1/4 cup water
-3 tsp cornstarch


Cook brown rice according to package instructions. I do mine in a rice maker. Mix the sauce ingredients in a small bowl and set aside.

In a large, non-stick skillet, place the olive oil over medium to high heat. Add the chicken and cook for 5-6 minutes. Add the peppers and ginger and cook stirring occasionally for another 5 minutes until everything is almost cooked. Add the sugar snap peas and cook for another minute.

Add the sauce and pepper flakes to the skillet and cook for 1 minute over high heat until the sauce thickens. Serve over the brown rice while still warm.