Kung Pao Chicken and Snap Peas with Spiralized Onions

dairy freemeat & poultry
Kung Pao Chicken and Snap Peas with Spiralized Onions

Kung Pao Chicken and Snap Peas with Spiralized Onions

If you follow me on Instagram, you may be tired of me talking about my hair fiasco last week. But, for those of you who don’t follow me on social (what’s up with that?!), I’m going to share my story… again.

Why do I want to share it again? Because I have a point to make about the good ‘ole Internet.

And before I forget, I’m so glad you all liked the latest YouTube video I put up – I’m definitely going to do more of them! Thanks for the feedback, y’all rawk.

Kung Pao Chicken and Snap Peas with Spiralized Onions

So first, my hair fiasco story. I’ve been toying with the idea of dying my hair for a couple of years now. Mind you, I’m 28 years old and I’ve never dyed my hair – and I have naturally dark dark dark dark dark brown hair (basically, it’s black.)

Finally, on Sunday, I bit the bullet and went into a salon where I get my haircut and asked for some “caramel highlights.” All went well, I really digged them – it added a little punch of color to my hair. The only problem was that there weren’t enough of them – I felt like it wasn’t drastic/noticeable enough, especially considering how much dying your hair costs.

So, on Monday evening, I went back to the salon and asked for “more of the same color.” Unfortunately, I also showed the sweet stylist pictures like this, which, I believe, confused her. And she was so rad, so accommodating and very experienced.

Kung Pao Chicken and Snap Peas with Spiralized Onions

As she painted on the color, I was getting excited to see the final product. Then, when she took me over to the chair and started towel drying, I saw a horror: BLONDE HAIR. My heart sunk into my stomach and I panicked. Luckily, she had just the fix: toner! Thank God for toner, my friends! After a few minutes, she brought me back out and voila – my hair was much darker.

Now, I’m not sure if I like my hair color. In some lights, I’m like, “work it girl,” but others, I’m like, “ick.” From everyone’s advice through Instagram, I’m giving this new look some time and seeing how it works on me, once I style it and go out with it, etc.

My whole purpose for telling you this story is because the Internet just amazes me every day. It’s amazing that people from all over the world rushed to comment and offer up their kind advice and hair dying wisdom on my photos. Honestly, I was so touched, I wanted to cry!

Kung Pao Chicken and Snap Peas with Spiralized Onions

On one hand, there can be trolls who post such nasty, unwarranted comments, but on the other hand, there are people who are filled with positivity, kindness and compassion – and that’s what keeps me going and sharing my life with all of you!

So, thank you for being there for me, as always.

Now for this recipe- the onions are spiralized! If you’ve never seen an onion spiralized, watch this video and you’ll never dice/slice another onion again.

I love the spicy, garlicky flavors of this dish – Kung Pao calls basically for soy sauce and red chiles. It’s pretty basic, but I omitted the thickening agent (cornstarch) and honestly, you don’t miss it – plus, you feel good afterwards! Win, win!

Kung Pao Chicken and Snap Peas with Spiralized Onions

This dish can easily be made into a side dish by removing the chicken. Or, you can swap out the chicken and use whatever protein suits you best – shrimp, quinoa, edamame, pork, whatever!

Also, it saves well in the fridge – so make a big batch (it serves four) on Sunday and enjoy for dinner or lunch all week!

Nutritional Information & Recipe

Weight Watchers PointsPlus* 5 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Inspiralized

Kung Pao Chicken and Snap Peas with Spiralized Onions

Yields 4

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 teaspoons coconut oil
  • 1 pound boneless chicken breasts, cut into cubes
  • 1 medium Vidalia onion, Blade A, trimmed
  • salt and pepper, to taste
  • 8 oz snow peas (or snap peas)
  • 2 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 4 dried red chiles, stems removed and then halved
  • 3 scallions, diced, white and green parts separated
  • 3 tablespoons chopped roasted unsalted cashews
  • For the kung pao sauce:
  • 3 tablespoons light soy sauce
  • 1 tablespoons rice vinegar
  • 1 teaspoon honey
  • 2 tablespoons sesame oil
  • freshly ground pepper, to taste

Instructions

  1. Whisk together the ingredients for the sauce and set aside.
  2. Heat a wok or large skillet over medium-high heat and add in the coconut oil. Add the chicken, season with salt and pepper and cook for about 10 minutes until cooked through and golden brown. Immediately add in the onions and stir-fry until just wilted, about 1 minute. Add the snow peas, garlic, ginger, chiles and white scallions and stir-fry until snap peas are nearly crisp-tender, about 2 minutes more.
  3. Add the prepared sauce and stir-fry to coat, about 1 minute.
  4. Transfer to a platter or divided into bowls, sprinkle with the nuts, remaining scallions and serve.
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13 comments

Jackie Lang says:
For the Kung Pao Chicken and Snap Peas, are they snow peas or snap peas? You have snap peas in the title and snow peas in the recipe. I'm assuming snow peas, looking at the picture? Also, where do you use the coconut oil? It's the first ingredient, but the instructions only call for sesame oil...
Ali Maffucci says:
Sorry about the confusion, I adjusted the recipe to reflect the coconut oil and the snow or snap peas are totally preference!
Joann says:
I am unable to print your recipe.
Kara says:
It pops open in a new tab/window. Make sure you didn't miss that and that you don't have pop-ups disabled.
annie says:
This looks great. I have a question - can I use crushed red pepper instead of the dried red chiles? If so, how much? As for hair color, here's my 2 cents.... It is extremely easy to do your own highlights at home. Just look at the Loreal boxes in the grocery store and pick a shade or two lighter than your own, and brush them on with an old mascara brush. You can start with a few and add more if you want or even add a second color. There are even youtube examples of how to do FOILS at home. A few cheap suppies from Amazon and you're all set. This saves so much time and hundreds of dollars. You get instant gratification, which is great if you're having a bad hair day and you can't get an appointment for weeks.
Oh yum! Her Heartland Soul http://herheartlandsoul.com
Ruth Detroit Area says:
This is SO DELICIOUS, even with the changes I made! (Only needed half of the onion - it was huge. I used shrimp instead of chicken, peanuts instead of cashews, a bit of crushed red pepper instead of the red chilies, omitted the honey). You're probably thinking, "I hardly recognize the recipe", but believe me, it was delicious! Thanks so much for another winner! ~ ruth
annie says:
Thanks for posting this. Now I know I can use crushed red pepper!
Sarah Danner says:
Did as directed, but cooked the onions a little too long. Sorry had to rescue a tree frog from my cats in the house. It was very good but would have been better with the onions more substantial. Family approved. Will definitely use it again.
[…] and easy for dinner? Try this delicious Kung Pao Chicken and Snap Pea recipe that I adapted from Inspiralized. Just a little bit of prep, a quick stir fry and dinner is […]
Suzy says:
Very good!! Made this tonight and I was amazed at how quickly it came together. This is one that will go into my "late work night" rotation. I can easily prep before I leave for work and throw together when I get home. WIN WIN!! If I change anything, I might make a double batch of the sauce. Great meal Ali, thanks!!!

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