Description
Gluten Free, Dairy Free, Refined Sugar Free
This sheet pan dinner recipe takes kung pao chicken to a whole new level – it is easy, quick, tastes INCREDIBLE, a healthy dinner option, and makes enough for leftovers to bring to work!
Ingredients
Scale
- 8 oz (about 2.5 cups) snap peas
- 2 red bell peppers
- 3 cups broccoli florets
- 2 medium chicken breasts (1–1.5 lb)
- Kung Pao Sauce*
- 1/2 cup gluten free soy sauce
- 4 tbsp balsamic vinegar
- 4 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp ground ginger
- 2 tsp red pepper flakes
- 2 tsp sesame oil
- 1.5 tbsp corn starch
- Sesame seeds to garnish (optional)
Instructions
- Preheat oven to 450F.
- Cut bell peppers into squares, broccoli into florets, and chicken into cubes. Combine with snap peas and lay out on a cookie sheet lined with parchment paper.
- Make kung pao sauce by combining all ingredients in a small bowl and whisking until mixed thoroughly. Pour half of the sauce over the chicken and veggies, and stir.
- Cook for 15 minutes, remove from oven, add the remaining sauce (re-whisk in case corn starch has settled), toss, and cook for additional 15 minutes.
- Remove and enjoy immediately, or serve over rice.
Notes
*The Kung Pao sauce used in this recipe is simply a double batch of the sauce from this Detoxinista recipe plus the added corn starch for thickening. That recipe doesn’t lay out the sauce ingredients separately so I just wanted to reiterate them here in my ingredients. But that recipe is amazing so you should try it too!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of batch