Kung Pao Chicken
Save yourself the cost of eating out with this delicious Kung Fu Chicken -- which combines veggies and chicken in a deliciously spicy sauce!
Servings: 6 people
Ingredients
Chicken
- 8 boneless skinless chicken thighs 1
- 1 tsp baking soda
- 1 Tbsp cornstarch
- 1 Tbsp apple cider vinegar
Veggies & Sauce
- 1 Tbsp olive oil o
- 1 tsp crushed red pepper
- 2 Tbsp garlic
- 2 Tbsp garlic chili sauce
- 2 zucchini cut in half lengthwise, half moons
- 2 red bell peppers deseeded and diced
- 1/4 C soy sauce see notes, below
Instructions
- In a deep saute pan or wok add in olive oil and crushed red pepper. Bring to a medium heat.
- Cut chicken into thin slices removing all fat and toss with cornstarch, baking soda and vinegar. Shake in a large ziploc bag until well coated. Set aside.
- Add garlic to pan and saute 1 minute.
- Add in chicken and cook for 6 to 7 minutes. Add in garlic chili sauce, soy or coconut aminos, and toss well.
- Cover and cook for another 12 minutes until chicken is done and tender.
- Remove chicken and cover. Add in zucchini and bell pepper and saute on high for 5 minutes. Add chicken back to pot and cook for 2 minutes.
- Serve with rice and can be topped with spring onions and mixed with peanuts if there is not allergy.
Notes
For gluten free: Use coconut aminos in lieu of soy sauce. Optional: peanuts - in the absence of a peanut allergy.