Takeout-Style Kung Pao Chicken

Here is what you’ll need! Kung Pao Chicken Servings: 4 INGREDIENTS Marinade 1 pound chicken breasts, chopped 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon cornstarch 1 tablespoon rice wine 1 tablespoon sesame oil 1 zucchini, diced 1 red pepper, diced ¼ cup peanuts 8 dried chilies 3 garlic cloves 1 bunch green onions, sliced 2 tablespoons ginger 1 tablespoon soy sauce 1 tablespoon sugar 1 teaspoon rice vinegar 2 tablespoons water 2 tablespoons cornstarch PREPARATION 1. In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes. 2. In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan. 3. Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes. 4. Add peanuts and sauté for another 3 minutes. 5. Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender. 6. Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed. 7. Garnish with more green onion and serve with rice. 8. Enjoy! Check us out on Facebook! - MUSIC Trading Up Licensed via Warner Chappell Production Music Inc. Created by