Kung Pao Chicken (Sunflower Seed Butter)
A classic Chinese dish made safe for peanut allergies by substituting sunflower seed butter for peanut butter. This recipe maintains the original flavors while ensuring safety.
20m prep + 25m cook4 servingsSafety: 98/100
Contains wheatContains soyPEANUT-free
550 cal|45g protein|55g carbs|20g fat|3g fiber
Ingredients
- 1.5 lb Chicken breast
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 6 whole Dried red chili peppers
- 4 cloves Garlic
- 1 inch Ginger
- 3 stalks Scallions
- 3 tbsp Sunflower seed butter
- 1 tbsp Honey
- 4 cups Cooked white rice
Instructions
- 1Cut chicken into 1-inch cubes and marinate with soy sauce, rice vinegar, and cornstarch for 15 minutes.
- 2Heat vegetable oil in a wok or large skillet over medium-high heat.
- 3Add dried red chili peppers, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- 4Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes.
- 5Stir in sunflower seed butter and honey until well combined.
- 6Add chopped scallions and stir for another minute.
- 7Serve hot over cooked white rice.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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