Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken is a traditional Chinese dish believed to have originated in the 1800s in the Sichuan Province. Diced marinated chicken, peanuts & chili peppers along with Sichuan peppercorns are the original ingredients. Sichuan peppercorns are available for online purchase but I’m all for ease and simplicity. So, for today’s recipe I’ve adapted those ingredients and used ones directly out of the local supermarket. Today’s chicken is marinated in a mildly spicy combination of Asian Szechuan sauce, hoisin sauce, Tamari soy sauce & five spice powder. To pump up the health factor, tri-colored peppers & broccoli have been added to the stir fry. End result? Delicious!

Kung Pao Chicken
4 boneless skinless chicken breasts
1 tablespoon Asian Szechuan sauce
1 tablespoon hoisin sauce
1/2 teaspoon five spice powder
dash red pepper flakes
2 tablespoons soy sauce (divided)
extra virgin olive oil
1/2 cup raw cashew nuts
2 each mini red, orange & yellow peppers
bunch broccoli
1 tablespoon corn starch

Cut the chicken into bite sized pieces. In a small jar combine the Szechuan sauce with the hoisin sauce, Chinese five spices, red pepper flakes and 1 tablespoon soy sauce. Put the lid on and shake vigorously. Pour onto chicken and allow to marinate.

Chop the peppers & broccoli into bite sized pieces. Heat 2 tablespoons extra virgin olive oil in a Wok or deep skillet. Add the raw cashews and toss gently for 1-2 minutes until nicely browned. Remove from Wok. Add the chicken and stir fryΒ for two minutes; add the peppers & broccoli and stir fry 5-7 minutes until tender crisp. In a small jar combine the cornstarch & remaining soy sauce with 2 tablespoons water. Put the lid on and shake vigorously. Pour into the Wok and stir fry another minute.

Add the toasted cashews.

Serve with a side of coconut rice. Delicious!
Kung Pao Chicken

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