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Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken
Slurry (to thicken the sauce)
  • 1 teaspoon cornstarch
  • 1 teaspoon rice wine vinegar (can substitute water)

Skip takeout and make Kung Pao Chicken at home! This easy, spicy and salty dish created by food blogger Persnickety Plates will be ready in just 30 minutes. Kung Pao Chicken is a spicy, stir-fried Chinese dish made with chunks of chicken, peanuts, vegetables, and chili peppers.

Chef's Note:

If you don’t like zucchini, snap peas, baby corn, or additional bell peppers may be used. Vegetables help neutralize the heat.

If you want more heat, increase the amount of diced dried chilies.

Store covered in the fridge for up to 3 days.

Ingredients

  • 1 lb CHEF’S CRAFT® Grilled Chicken Breast Chunks
  • 1 tablespoon olive oil
  • ½ medium zucchini cut into half moons
  • ½ large red bell pepper chopped into chunks
  • ½ large green bell pepper chopped into chunks
  • 2 garlic cloves
  • 2 dried red chilies diced
  • ¼ cup dry roasted peanuts
Sauce
  • ¼ cup low sodium soy sauce
  • ¼ cup low sodium chicken broth
  • 2 tablespoons mirin (can substitute dry sherry)
  • 2 teaspoons sambal oelek or your favorite chili sauce (can substitute Sriracha)
Slurry (to thicken the sauce)
  • 1 teaspoon cornstarch
  • 1 teaspoon rice wine vinegar (can substitute water)

Directions

  1. In a small bowl, add the soy sauce, chicken broth, mirin, and sambal oelek and stir together. Set aside.

  2. In a large skillet over medium high heat, add the olive oil.

  3. Once warm, add in the chopped zucchini and bell peppers. Cook for 2 minutes while stirring frequently.

  4. Add the chopped garlic & dried chiles. Stir and continue cooking for 2 minutes.

  5. Pour in the frozen CHEF’S CRAFT® Grilled Chicken Breast Chunks. Cook for 6 minutes while stirring. Then cover and continue to cook for an additional 3 minutes until heated through (to 145 degrees) and the veggies are tender.

  6. Pour in the prepared sauce and peanuts and stir.

  7. In a small bowl, make a slurry by whisking together 1 teaspoon cornstarch with 1 teaspoon of rice wine vinegar. Pour into the sauce.

  8. Let the sauce simmer for a couple of minutes to thicken then serve over rice or noodles.

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