Pantry Kung Pao Chicken
- Ready In:
- 50mins
- Ingredients:
- 15
- 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
- Cut up chicken and veggies.
- Place chicken and 2 teaspoons of cornstarch and mix around until coated, set aside.
- Mix 1 tablespoon of water and 1 teaspoon of cornstarch until cornstarch dissolves, set aside.
- Mix 4 tablespoons of water, 2 tablespoons of soy sauce and splenda, set aside.
- Spray pan with cooking spray and add garlic, ginger, pepper flakes until garlic starts to darken and carmelize a bit.
- Add chicken to the pan.
- Spray mixture/pan with cooking spray when chicken is about halfway cooked and add veggies.
- When chicken is cooked and veggies are nice and tender add vinegar and wine cooler.
- After a minute or so add soy sauce mixture and bring it to a boil.
- Add the cornstarch and water mixture to thicken it up.
- Serve with brown or white rice or just enjoy.
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