Kung Pao Chicken

This recipe works for: Lunch | Main Dish

Serving Size: 5
Ingredients:
  • 2.5 pounds chicken breasts, cut into chunks
  • 1 zucchini, diced
  • 1 green bell pepper, seeds removed, diced
  • 1 red bell pepper, seeds removed, diced
  • 12 small red chili peppers OR 1/2 teaspoon red pepper flakes
  • 10 ounces Salad Ready Tomato Wedges, can drained
  • 5 garlic cloves, minced
  • 7 green onion stalks, diced
  • 1 teaspoon sesame seeds
Marinade
  • 1 tablespoon rice vinegar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoons soy sauce
  • 2 1/2 tablespoons cornstarch
Kung Pao Sauce
  • 3/4 cup low-sodium chicken broth or water
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 1/2 tablespoons honey
  • dash of sesame oil
  • 1/2 tablespoon cornstarch
  • 1/4 cup cashews or roasted peanuts

Directions:

  1. Dice zucchini, bell peppers, garlic, and green onions. Place in a bowl. Drain tomatoes from can then place in vegetable bowl; set aside.
  2. Cut chicken breasts into strips then cut into cubes. Place in large plastic bag or bowl. Add in wet marinade ingredients then toss together. Add cornstarch and shake to coat well.
  3. Using 2 medium skillets, pour 1.5 tablespoons oil into each. Heat over medium heat. Add chicken to skillets. Be sure to not crowd skillets. It works best to use 2 skillets for this step as you don’t want the chicken to steam and become soft.
  4. Cook chicken until golden brown then flip chicken and repeat. This should take about 10-15 minutes, total.
  5. Meanwhile, make the Kung Pao Sauce. In a small bowl, combine sauce ingredients and whisk well to combine.
  6. Remove chicken to small bowl.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.