Do you remember that Szechuan Chicken Stir-Fry recipe I posted not too long ago? Well, I have a follow up recipe to share with you today that's so good, you must promise me you'll make it.
This one takes a little more prep work because of the extra vegetables but it's just as fast if not quicker to cook.
Perfect for when you're in a dinner rut. This will add some tasty zest to your palate.
I recieved such wonderful feedback from you all on my Szechuan Chicken recipe. I had people asking me for more similar recipes! Excellent! I love hearing from you guys so don't hesitate to ask me if there's something you'd like to see on the blog. Keep the great comments coming :)
Now back this dish.
This Kung Pao Chicken packs flavour in spades. I think it's safe to say it could rival any bought from your favourite restaurant. I've made this recipe a few times now and we all loved it. It's like going out for dinner and taking a vacation from typical healthy eating, but really, it's super healthy and clean.
When I set out to make this dish, I made sure to add loads of fresh veggies to the ingredient list. The fresh veggies really help bump-up the vitmain count.
I mean just check out those wild vibrant colours! It is enough to make your mouth water!
This Chinese dish will rival the best kung pao chicken you've ever had from a take-out restaurant. It could become a fast and easy weeknight favorite. Especially when it only takes 20 minutes to cook.
Kung Pao Chicken & Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: stir-fry entree gluten-free protein bell peppers chicken kale
Ingredients (serves 4)
- 2 tbsp olive oil or sunflower oil, divided
- 1 large red bell pepper, chopped
- 1 cup kale, stems removed, and cut into 1-inch pieces
- 1 cup red Swiss chard (large stems removed), leaves cut into 1-inch pieces
- 1 cup broccoli florets
- 1/2 cup carrots, sliced on an angle
- 1/2 cup snow peas
- 1/4 tsp red pepper flakes
- 12 oz boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup roasted unsalted peanuts
- 1 1/2 tbsp low-sodium soy sauce
- 1 clove garlic, minced
- 1 tsp fresh ginger, peeled and minced (or 1 tsp ground ginger)
- 2 green onions, white and light green parts only, thinly sliced
- 2 tsp rice vinegar
- 2 cups cooked brown jasmine rice, or quinoa
Heat oil in a large non stick skillet on medium-high. Add bell pepper, kale, red chard, broccoli, carrots and snow peas, and cook, stirring frequently, until the vegetables begin to soften and everything is almost cooked, about 5 minutes. Transfer vegetables to a plate and place in the oven on low to keep warm.
Heat remaining tablespoon of oil on medium-high. Add red pepper flakes, chicken and peanuts and cook for 5 minutes, stirring frequently.
In a small bowl, stir together 1/4 cup water, soy sauce, garlic, ginger, onions and rice vinegar. Stir the mixture into chicken and bring to a simmer. Cook for 3-4 minutes or until chicken is no longer pink inside. Return cooked vegetables to the skillet and give everything a good stir. Serve over top of rice, dividing evenly among 4 bowls.
Hey everyone, I hope you're having a great week!
Peanut butter and chocolate are quite possibly the best pairing ever. They also have the ability to make everything better.
Today I have a treat for you. A gluten free cookie treat that is.
These were inspired by a healthy treat I picked up at a little place called the Farmer's Daughter in Huntsville, Ontario last week. I dropped into the cafe while on my way to Algonquin Park for some great day hiking. I really love going up there to hike and the weather was perfect. We covered about 5.6 km of moderately difficult hiking - the mosquitos were killer! This was the scenic view from the halfway point of the trail.
Just as we stopped a chippy (what I call chipmunks) came right up to me and touched my shoe. We sat down and took out those amazing peanut butter cookies that had chunks of chocolate and peanuts throughout, and tossed the chippy's some peanuts and crumbs. They certainly loved them!
I'm looking forward to doing the Centennial Ridges trail next time, which needs a full day to complete. It's about 11 km in length and is very demanding.
Before we get back to those cookies I have to share a few more photo's I snapped while hiking through the woods.
Now back to that recipe!
These delicious peanut butter cookies are sweetended with unrefined sugar; I used coconut sugar. I would like to try making them with pure maple syrup instead for an even more natural healthy treat, but these flourless cookies are pretty healthy as far as cookies go. They're also very easy to make!
Flourless Peanut Butter Chocolate Chunk Cookies
Prep Time: 8 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert nut butter snack gluten-free grain-free low-carb soy-free peanut butter chocolate cookie
Ingredients (6 large or 12 smaller cookies)
- 1 cup natural peanut butter
- 3/4 cup coconut sugar, muscovado sugar or sucanat
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 oz. chocolate chunks
- 1/4 cup unsalted peanuts
Preheat the oven to 350˚ degrees. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).
In a large bowl or stand mixer fitted with a paddle attachment stir together first 5 ingredients. Stir in chocolate and peanuts until they are evenly combined.
Drop the dough by rounded tablespoonful (or form into 6 - 12 cookies) onto your prepared baking sheets. Bake the cookies until they're barely set and just beginning to turn golden, about 10-12 minutes. They will be soft when you remove them from the oven but they will set-up as they cool. Let them cool completely on the pans.
Recipe adapted from Almond Butter Chocolate Chip Cookies
Storage suggestions: These cookies keep well in an air-tight container for a 2-3 days. Freeze for longer-term storage.