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

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

  1. Warm chicken tenders in the oven. Once warmed and crispy take out of oven.

  2. In a warm pan add sesame oil, garlic, onion and pepper. Stir fry for 3-4 minutes.

  3. Dissolve cornstarch in water and set aside.

  4. Mix together in a bowl: brown sugar, soy sauce, chili peppers and rice wine vinegar. Add chili peppers to taste.

  5. Add sauce to pan and let simmer for 1-2 minutes. Once hot, add cornstarch mixture and stir, allowing to thicken. Add chicken.

  6. Stir to coat chicken with sauce. Add peanuts and serve with rice.