Southwestern Kung Pao
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 2 boneless chicken breasts
- 453.59 g pork tenderloin
- 9.85 ml hot chili paste, divided
- 44.37 ml sesame oil, divided
- 29.58 ml soy sauce, divided
- 4.92 ml cumin
- 2 clove minced garlic, divided
- 1 jalapeno pepper, diced (optional)
- 29.58 ml cilantro, finely chopper and divided
- 4.92 ml balsamic vinegar
- 14.79 ml brown sugar
- 113.39 g of chopped peanuts
- 1 medium banana, diced
- 425.24 g can black beans, drained and rinsed
- 236.59 ml frozen corn
- 1 medium red bell pepper, diced
- 14.79 ml cornstarch
- 14.79 ml water
- tortilla
directions
- Dice chicken breast into small bite-sized chunks.
- Divide into two Ziploc bags or bowls for marinating.
- Dice the pork into similar size pieces, divide, and add to containers with chicken.
- To one container of chicken and pork add: 1 teaspoon hot chili sauce, 1 tablespoon sesame oil, and 1 tablespoon soy sauce.
- Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
- In the other container of chicken and pork, add 1 tablespoon sesame oil, 1 teaspoon cumin, 2 minced cloves of garlic, 1 tablespoon of cilantro, and diced jalapeno, if desired.
- Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
- In a small or medium pan, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
- Stir in 1 tablespoon of soy sauce, peanuts, 1 teaspoon of chili paste, 1 teaspoon balsamic of vinegar, and 1 tablespoon of brown sugar.
- Heat slowly.
- Heat 1 T sesame oil in a wok or large sauté pan on high heat.
- Add chicken and pork from both containers and cook until meat is cooked.
- Add diced red bell pepper, cook until tender.
- Add diced banana, black beans, corn, and 1 tablespoon of cilantro.
- Add cornstarch mixture.
- Stir in thoroughly.
- Serve mixture on tortillas.
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Reviews
-
Mmmm...tasty... I ate this for dinner 5 nights in a row! I was a little leery about banana flavor in my dinner, but when I ate the finished product, it was just a really nice blend of all the flavors. It was easy to make, too - only took about 15-20 min. to do all the prep work. As a bonus, it even looked good - lots of color!
RECIPE SUBMITTED BY
Tomorrow Never Knows
Glastonbury, CT
Fav TV food shows: Iron Chef and America's Test Kitchen
I run (a lot) so that I can eat what I want.
I'm an Alton Brown/Good Eats fan. I enjoy Cook's Illustrated.