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Kung Pao Chicken Soup made healthy at home

Kung Pao Chicken Soup

Libby with Lemony Thyme
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 4

Ingredients
  

For the chicken marinade...

  • 8 ounces boneless skinless chicken breast cubed
  • 1 tsp. soy sauce
  • 1 tsp. corn starch
  • 1/2 tsp. rice wine vinegar
  • 1/2 tsp. sesame oil
  • 1/2 tsp. brown sugar

For the soup...

  • 2 Tbl. high-heat oil such as peanut or sunflower divided
  • 2 diced jalapeno peppers stems & seeds removed
  • 2 diced red Fresno chili peppers stems & seeds removed
  • 2 celery ribs sliced
  • 1 small onion diced
  • 1 medium carrot julienned
  • 1 cup cabbaged chopped
  • 1/2 cup peanuts
  • 2 scallions thinly sliced
  • 2 garlic cloves minced
  • 1- inch fresh ginger grated
  • 1 Tbl. soy sauce
  • 1 Tbl. sesame oil
  • 1 Tbl. rice wine vinegar
  • 3 cups chicken broth
  • sriracha hot sauce & fresh cilantro to serve

Instructions
 

For the chicken marinade...

  • Combine cubed chicken with marinade in a non-reactive bowl for 20 minutes.

For the soup...

  • Heat wok or heavy bottom pot over high heat. Add 1 Tbl. of peanut oil and marinated chicken. Stir-fry until chicken is golden brown, about 2-3 minutes or until cooked through. Remove from pan and reserve.
  • If needed add additional 1 Tbl. of peanut oil and stir-fry the diced veggies for 2 minutes. Add peanuts, ginger, garlic and scallion and cook for an additional minute. Return chicken to pan.
  • Add soy sauce, sesame oil, rice wine vinegar and chicken broth and heat through.
  • Serve with sriracha hot sauce and fresh cilantro.