KUNG PAO CHICKEN

By PSchultz

Ingredients

• MARINADE:
• 2 tsp rice vinegar
• 2 Tbsp regular soy sauce
• 1/4 tsp red pepper flakes or to taste (optional)
• 1 Tbsp finely chopped fresh ginger
• 1 green onion, sliced
• CHICKEN AND VEGETABLES:
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 Tbsp - 1/3 cup peanut oil
• 1 clove garlic
• 1/3 cup salted peanuts (optional)
• 1/3 cup broccoli stalks, diced fine
• 3/4 cup slice Napa cabbage
• SEASONINGS:
• 1 Tbsp regular soy sauce
• 2 tsp Splenda
• 1 tsp rice vinegar

Preparation

Step 1

Mix marinade together in large bowl or ziploc and add the chicken pieces. Let stand at room temperature for at least 15 minutes (up to 12 hours in refrigerator).

Mix seasonings together and set aside.

With a potato peeler, peel the tough, outside skin from broccoli stalk. Dice or chop into small chunks and put into a bol. Slice cabbage and put into another bowl.

Preheat your wok to med-high heat and add the peanuts. Dry toast the peanuts until they turn to brown (a few minutes). Remove from pan and set aside. Now add your oil and let it get nice and hot. Add the bowl/bag of chicken and garlic and cook until chicken is almost done. Add the broccoli, cabbage and peanuts and continue cooking until the chicken is finished. Add seasoning and mix well.