Pantry Kung Pao Chicken

This was a quick recipe I threw together when I was craving a little bit of chinese and realized I didn't really have the ingredients to make it. So I made a ton of substitutions I also wanted to make it healthy so I threw a bunch of veggies in there.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb chicken breasts (cut into 1/2-inch cubes) or 1  lb chicken thigh (cut into 1/2-inch cubes)
• 3  teaspoons cornstarch
• 1  onion (cut up into 1/2-inch pieces)
• 10  red chili peppers (cut into 1/2-inch chunks)
• 1  medium zucchini (cut into 1/2-inch chunks)
• 2  yellow squash (cut into 1/2-inch chunks)
• 5  tablespoons water
• 2  tablespoons soy sauce
• 1  teaspoon  of minced garlic
• 1  teaspoon ground ginger
• 1⁄2 teaspoon red pepper flakes
• 1  teaspoon white vinegar
• 1  tablespoon wine, cooler (or sherry if you happen to have that lol..)
• 1  Splenda quick pack
• 1  cooking spray

Directions

1. Cut up chicken and veggies.
2. Place chicken and 2 teaspoons of cornstarch and mix around until coated, set aside.
3. Mix 1 tablespoon of water and 1 teaspoon of cornstarch until cornstarch dissolves, set aside.
4. Mix 4 tablespoons of water, 2 tablespoons of soy sauce and splenda, set aside.
5. Spray pan with cooking spray and add garlic, ginger, pepper flakes until garlic starts to darken and carmelize a bit.
6. Add chicken to the pan.
7. Spray mixture/pan with cooking spray when chicken is about halfway cooked and add veggies.
8. When chicken is cooked and veggies are nice and tender add vinegar and wine cooler.
9. After a minute or so add soy sauce mixture and bring it to a boil.
10. Add the cornstarch and water mixture to thicken it up.
11. Serve with brown or white rice or just enjoy.