Spicy Kung Pao Chicken

2 Boneless Skinless Chicken Breasts
2 small Bell Peppers (red, yellow, or orange and chopped large)
1/2 small Onion (chopped large)
1 large Handful of Snow Peas (around 1 C.)
1-2 Jalapenos
1 large Zucchini (sliced and halved)
2 Celery Stalks (chopped)
1 C. Brown Rice
1 3/4 C. Water
4 Tbsp. Olive Oil (you can use less, I'm just guessing)
1 Packet Kung Pao Chicken Sauce (prepared) [I use Sun-Bird Hot and Spicy Kung Pao Chicken Seasoning Mix]
Salt, Pepper, Garlic Powder, and Red Pepper Flakes

You can play with the veggies any way you like. Try carrots, or broccoli. I just throw in whatever I have in the fridge at the time but remember that you want TONS of veggies! You can also substitute beef for the exact same recipe.

1. Boil the water and rice, reduce to a simmer.
2. Cut all the veggies and put in a bowl. Cut the chicken in thin slices length wise and then cut into thirds.
3. Heat the oil in a pan or wok on med-high or just a tad higher. Once it's hot, add the chicken. Season with salt, pepper, and a lot of garlic powder.
4. When it's close to being done, throw in the peanuts. When it's cooked, dump it into a separate bowl.
5. Add a little more oil. Throw in the veggies. Season with salt, pepper, and red pepper flakes. Continually stir for about 15 mins.
6. Once the onions start looking fairly cooked, throw the chicken back in along with the seasoning mixture. Cook for about 10 more mins to let the sauce thicken.
7. Serve over the brown rice and enjoy.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SQUEEKS18.