Kung pao chicken with bell peppers, onions, lean white meat, and a spicy sauce that rivals authentic Chinese takeout! The best part, this quick stir fry meal is ready in just 20 minutes.
Ingredients
1 1/2 pounds boneless skinless chicken breast, (681g) cut into 1-inch pieces
2 1/2 teaspoons cornstarch, (6g) divided
5 tablespoons soy sauce , (75ml) divided
5 teaspoons sesame oil, (10ml) divided
1/2 teaspoon black pepper
3 tablespoons water, (45ml)
3 tablespoons rice vinegar, (45ml)
3 tablespoons honey, (45ml)
2 tablespoons vegetable oil, (30ml)
1 cup diced white onion, (115g) 3/4-inch dice
2 cups diced bell pepper, (262g) red and green, 3/4-inch dice
1 tablespoon minced garlic, (10g)
1 tablespoon minced ginger, (9g)
8 pieces dried red chilies, cut in half and seeds removed
2 tablespoons roasted peanuts, (22g)
1 tablespoon thinly sliced green onions, (1g)
Full Recipe ===> jessicagavin