Kung Pao Chicken
A spicy Asian recipe with a kick. Just blend chicken tenders with Oriental ingredients and serve on a bed of rice.
Ingredients
Serves4
8 | Chicken tenders, from the deli |
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2 Tbsp. | Sesame oil |
1 | Green pepper, chopped |
1/2 | Onion, sliced |
1 clove | Garlic, minced |
1 tsp. | Chile peppers, dried |
5 Tbsp. | Rice wine vinegar |
5 Tbsp. | Brown sugar |
1 Tbsp. | Cornstarch |
2 Tbsp. | Water |
1/2 cup | Peanuts |
Directions
Warm chicken tenders in the oven. Once warmed and crispy take out of oven.
In a warm pan add sesame oil, garlic, onion and pepper. Stir fry for 3-4 minutes.
Dissolve cornstarch in water and set aside.
Mix together in a bowl: brown sugar, soy sauce, chili peppers and rice wine vinegar. Add chili peppers to taste.
Add sauce to pan and let simmer for 1-2 minutes. Once hot, add cornstarch mixture and stir, allowing to thicken. Add chicken.
Stir to coat chicken with sauce. Add peanuts and serve with rice.