Southwestern Kung Pao

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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