Recipe Kung Pao Chicken with Noodles

detroitdad

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Joined
1 Feb 2018
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Location
Ypsilanti, MI.

INGREDIENTS​


STIR-FRY INGREDIENTS:​

  • 1 package of inguine noodles
  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 small white onion, thinly sliced
  • 1 crown of broccoli
  • 8 ounces baby bella or white button mushrooms, thinly sliced
  • 1 large zucchini, spiralized (or chopped into bite-sized pieces)
  • 3 cloves garlic, peeled and minced
  • 1 batch Kung Pao Sauce (see below)
  • toppings: chopped peanuts, thinly sliced green onions

KUNG PAO SAUCE INGREDIENTS:​

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup natural peanut butter
  • 1/4 cup rice vinegar
  • 1 tablespoon chili garlic sauce (or sriracha)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1 tablespoon sesame oil

I made my own peanut butter. I used a 1:1 ratio of roasted peanuts and unsalted peanuts. I made it in the food processor. I used a sweet chili rice vinegar. Instead of sriracha I used a homemade ghost pepper hot sauce that a friend made for me.

This was the first time I have ever made this dish. It was absolutely fantastic. The flavor profile was awesome!
 
msmofet

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