Name: Train Magazine
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Who doesn't love the classic flavor of succulent Kung Pao chicken? If you're anything like me, the spicy concoction of garlic, aromatic ginger, red chili sauce, and rice vinegar is enough to make your mouth water.
But, while it packs quite the savory punch, this recipe is about more than just satisfying your taste buds—it's also about making healthy eating more delicious!
This recipe calls for vinegar, which goes a long way toward doubling your health benefits. Research published in the Journal of Food Sciences found that different types of vinegar offer various benefits, including improved cardiovascular health and blood pressure, increased vigor after exercise, and possibly even appetite control.1
The nuts in this dish are also more than just a garnish. Research in the British Journal of Nutrition found that tree nuts, such as cashews, may help lower your cholesterol, blood pressure, and inflammation.2
Cashews in particular are loaded with magnesium, a mineral that may help prevent muscle cramps.
Live well, train hard, and eat heartier, my friends!
Chicken breast, chopped 2 lbs.
Garlic, chopped 2 cups
Snow peas 2 cups
Red, yellow, and orange bell peppers, chopped 2-1/2 cups
Raw cashews 1 cup
Extra-virgin olive oil 1 spray
Bragg liquid aminos 4 tbsp
Water 4 tbsp
Tomato sauce/paste or ketchup 2 tbsp
Rice vinegar 1 tbsp
Coconut sugar 2 tbsp
Minced ginger 1 tbsp
Red chili pepper sauce 1 tbsp
Arrowroot starch 1 tbsp
Chopped green onions to garnish
- In a bowl, add ingredients for the sauce and whisk together.
- Set a nonstick skillet on medium-high heat, and spray with extra-virgin olive oil.
- When the skillet is hot, toss in garlic and sear for about two minutes.
- Add chopped chicken breast.
- Cook the chicken for about 6-8 minutes, or until the outside is seared.
- Next, toss in chopped bell peppers and sear for about three minutes. Stir the mixture with a wooden spatula.
- Slowly pour in the tomato sauce, stirring frequently.
- Toss in the raw cashews and stir.
- Garnish with green onions and enjoy with brown rice or quinoa!
Serving size: 1 bowl
Recipe yields: 6 servings
- Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel Seydim, Z. B. (2014). Functional properties of vinegar. Journal of Food Science, 79(5), R757-R764.
- Sabaté, J., Ros, E., & Salas-Salvadó, J. (2006). Nuts: nutrition and health outcomes. British Journal of Nutrition, 96(S2), S1-S2.