Kung Pao Chicken, which journeyed all the way from the Sichuan Province in China to get to your kitchen, is not exactly like the traditional version. Back in China, this dish contained a numming powder that added a real kick into the chicken. Imagine the reactions you’d get at the dinner table…
Don’t worry, our version is numming powder free, so cook on, My Happy Plates-ers.
Kung Pao Chicken
Original # of Servings: 1
Total Time: 25 minutes
Active Time: 20 minutes
- extra virgin olive oil – 1 tablespoon
- chicken breast – 4 ounce
- garlic – 1 teaspoon
- red bell pepper – 1/4
- green bell pepper – 1/4
- low sodium soy sauce – 1/2 teaspoon
- sriracha sauce – 1 teaspoon
- white wine vinegar – 1 teaspoon
- peanuts – 1/2 ounce
- green onion – 1/4
- Dice chicken into bite-sized pieces.
- Set a pan over medium-high heat. Add oil. Sauté chicken for 7 minutes, until cooked through.
- While chicken is cooking, combine soy sauce, crushed garlic, sriracha, and vinegar in a mixing bowl. Combine well.
- Separately, dice peppers and onion into small pieces.
- When chicken is done cooking, keep the pan over the heat and add sauce, peppers, and onions. Continue to stir for 4 minutes to combine.
- Finish by topping with peanuts.
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