Dump-and-Bake Kung Pao Chicken

Name: Dump-and-Bake Kung Pao Chicken
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon cornstarch; 1 tablespoon orange zest; 1/2 cup chicken broth; 1/2 cup brown sugar; 1/4 cup hoisin sauce; 1 teaspoon sesame oil; 1/2 teaspoon salt; 3 teaspoons finely minced fresh garlic ((I like to use a squeeze bottle of minced garlic from the produce section as a shortcut)); 1/4 teaspoon ground ginger; 1/2 teaspoon crushed red pepper flakes ((add more for a spicier dish or omit for a mild dish)); 1/2 cup dry-roasted peanuts; Optional garnish: sliced green onions

Dump-and-Bake Kung Pao Chicken was pinched from <a href="https://www.theseasonedmom.com/dump-bake-kung-pao-chicken/" target="_blank" rel="noopener">www.theseasonedmom.com.</a>

"Skip the Chinese restaurant carryout and prepare an easier, lighter version of your favorite dish! This Dump-and-Bake Kung Pao Chicken requires just 10 minutes of prep for an easy dinner recipe that the whole family can enjoy...."

INGREDIENTS

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2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces

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1 tablespoon cornstarch

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1 tablespoon orange zest

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1/2 cup chicken broth

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1/2 cup brown sugar

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1/4 cup hoisin sauce

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1 teaspoon sesame oil

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1/2 teaspoon salt

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3 teaspoons finely minced fresh garlic ((I like to use a squeeze bottle of minced garlic from the produce section as a shortcut))

•

1/4 teaspoon ground ginger

•

1/2 teaspoon crushed red pepper flakes ((add more for a spicier dish or omit for a mild dish))

•

1/2 cup dry-roasted peanuts

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Optional garnish: sliced green onions

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