Kung Pao Chicken
Ingredients
The Chicken
-
1 – 1¼
pounds
boneless skinless chicken breasts
-
1
large
egg
-
3
tablespoons
baking powder
-
1
teaspoon
soy sauce or liquid aminos
-
to taste
salt and pepper
Kung Pao Sauce and Stir Fry
-
¼
cup
water
-
2
tablespoons
soy sauce or liquid aminos
-
1
tablespoon
rice wine vinegar
-
to taste
salt and pepper
-
1
teaspoon
sweetener
Sauce Thickener
-
½
tablespoon
cornstarch
-
½
tablespoon
water
The Stir Fry
-
2
teaspoons
sesame oil
-
2
tablespoons
chopped green onions
-
3
cloves
garlic, minced
-
¼
teaspoon
grated fresh ginger
-
½
cup
chopped zucchini
-
½
cup
chopped red peppers
-
¼
cup
chopped peanuts
-
7-8
pieces
dried chili peppers
Instructions
- Combine chicken, soy sauce, egg, baking powder, salt, and pepper in a bowl and mix well.
- In a separate bowl, mix water, soy sauce, rice wine vinegar, sweetener, salt, and pepper for the sauce.
- Heat a skillet over medium-high heat and add 1 teaspoon of sesame oil, then cook the chicken for 5-6 minutes until done.
- Remove chicken and set aside, then add another teaspoon of sesame oil, garlic, ginger, and green onions to the skillet and sauté for 2-3 minutes.
- Add zucchini and red peppers to the skillet and sauté for 3-4 minutes until soft.
- Add dried chili peppers and peanuts, then stir.
- Mix cornstarch and water in a small bowl, then add to the sauce and stir until thickened.
- Return the cooked chicken to the skillet and mix everything together.
Nutrition Facts (estimated)
Servings
4
Calories
284
Total fat
12g
Total carbohydrates
7g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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