Kung Pao Chicken/Shrimp

By Jill-4

Ingredients

• Sesame Oil
• 8 oz. peeled, deveined, tail off shrimp
• (or two chicken breasts cut into bite size pieces)
• chopped veggies (carrots, onion, peppers, etc)
• 1 tsp. minced garlic
• 5 TBSP Kung Pao Sauce ( I buy a foil packet-
• that says Kung Pao Chicken Sauce- I use the
• whole packet)
• 3 TBSP Hoison sauce
• Hot Oil- to taste (I haven’t used this yet)
• Crushed red pepper flakes
• Jar of unsalted peanuts (I omit this)
• Steamed jasmine rice

Preparation

Step 1

Heat pan over med-high heat- add oil and shrimp/chicken. Cook until done.
Remove meat from pan. Saute veggies.
Add meat back to pan. Add Kung Pao sauce,
Hoison sauce, and hot oil (if using), add pepper flakes. Stir all together. Add peanuts if you want.
Serve over a bed of rice.

** (If using chicken, you can let it marinate in the sesame oil before cooking)