kung pao chicken

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 frozen medium chicken breast halves, skinless and boneless; 3 small celery stalks; 1/2 medium green bell pepper; 1/2 medium onion; 1 medium broccoli, bunch; 1 medium carrot; 1/2 cup(s) cabbage, shredded; 2 tablespoon(s) garlic powder; 1 teaspoon(s) chinese five spice powder; 2 tablespoon(s) sesame oil; 2 tablespoon(s) soy sauce; 1/2 cup(s) peanuts, salted and without skins; 1 tablespoon(s) sesame seeds, optional; - sriracha or your favorite hot sauce

(2 RATINGS)

103 Pinches

Susan (Heyer) Bro

Ruckersville, VA

Updated on Aug 21, 2012

I love Kung Pao Chicken out, but don't always have the money for it. Plus, this way I control the carbs and sodium to my taste.

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prep time 10 Min

cook time 20 Min

method Stir-Fry

yield 2 -4

Ingredients

2 frozen medium chicken breast halves, skinless and boneless
3 small celery stalks
1/2 medium green bell pepper
1/2 medium onion
1 medium broccoli, bunch
1 medium carrot
1/2 cup cabbage, shredded
2 tablespoons garlic powder
1 teaspoon chinese five spice powder
2 tablespoons sesame oil
2 tablespoons soy sauce
1/2 cup peanuts, salted and without skins
1 tablespoon sesame seeds, optional
- sriracha or your favorite hot sauce

How To Make kung pao chicken

Step 1

Partially defrost chicken in the microwave. Cut into bite size chunks and toss into a hot non-stick skillet. Season with spices, soy sauce, and sesame oil. Stir from time to time to cook evenly.

Step 2

Meanwhile, cut all vegetables into bite sized pieces. When chicken is nearly cooked through, toss vegetables into skillet, adding more soy sauce and sesame oil, if desired.
Step 3

Continue to stir vegetables and chicken until vegetables are crisp-tender. Scatter in the peanuts and sesame seeds if desired and remove from heat. Serve with rice or quinoa, as you wish, adding sriracha at the table to get the heat you desire. A little goes a long way!
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