Who doesn’t love chinese food?! I always feel so guilty after eating the heavy, fried takeout and wanted to find a good recipe to make it lighter. I’ve been challenged by CVS to #FindYourHealthy this month, making me think more about my body, especially what I put in it.
One easy swap that I love to make in the kitchen, is cooking in coconut oil. It’s one of the few products that you can use in multiple rooms of your house! I love the coconut flavor and cook with it a ton. It adds great flavor to this light Kung Pao Chicken recipe. You’ll love it because it’s easy, family friendly and healthy!
Heat half the coconut oil in a large skillet until melted and hot. Add chicken breast pieces and cook throughly. Set aside. Heat remaining coconut oil and add peppers, zucchini, garlic and peanuts. Cook for about 5 minutes over medium heat, stirring frequently. While veggies are cooking, whisk sauce ingredients together, then add to cooked vegetables. Allow to simmer just a minute until the sauce thickens a bit. Toss in chicken.
My boys like it just like this and The Hubs and I like to sprinkle crushed red pepper on top. You can also throw some scallions and sesame seeds on the top to make it pretty. Add some rice on the side and your meal is ready!
Disclosure: I’m proud to partner with CVS/pharmacy for the #FindYourHealthy campaign. I am being sponsored by CVS/pharmacy for my posts and activities, but all opinions expressed are my own, and all product claims or program details shared should be verified at CVS.com or with the appropriate manufacturers.
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