kungpao_chicken
Category
Yields1 Serving
 100 g chicken - cut into chunks
 chopped onion (allowed amount)
 12 tsp sambal oelek
 red pepper flakes (optional)
 Marinade
 1 part liquid aminos
 1 part rice vinegar
Seasoning Mash together in small bowl:
 3 cloves minced garlic
 12 tsp fresh minced ginger root
Sauce Stir together in small bowl:
 ½ cup broth
 12 tsp liquid aminos
 1 tsp rice vinegar
1

In small dish, combine marinade & chicken.

2

Refrigerate 30 mins - 1 hour.

3

Preheat non-stick pan over MED-HI heat.

4

Cook chicken 5-7 mins, browning on all sides.

5

Add sambal oelek. Cook 1-3 additional mins.

6

Remove chicken from pan and set aside.

7

Add onion to pan and cook until tender.

8

Stir seasoning mixture in with onions. Cook 1-3 mins.

9

Add sauce mixture to pan. Cook 1-3 mins..

10

Re-add chicken to pan. Stir. Cook 1-3 mins.

11

Top with a few dashes of red pepper flakes (optional).

12

Serve.

Ingredients

 100 g chicken - cut into chunks
 chopped onion (allowed amount)
 12 tsp sambal oelek
 red pepper flakes (optional)
 Marinade
 1 part liquid aminos
 1 part rice vinegar
Seasoning Mash together in small bowl:
 3 cloves minced garlic
 12 tsp fresh minced ginger root
Sauce Stir together in small bowl:
 ½ cup broth
 12 tsp liquid aminos
 1 tsp rice vinegar

Directions

1

In small dish, combine marinade & chicken.

2

Refrigerate 30 mins - 1 hour.

3

Preheat non-stick pan over MED-HI heat.

4

Cook chicken 5-7 mins, browning on all sides.

5

Add sambal oelek. Cook 1-3 additional mins.

6

Remove chicken from pan and set aside.

7

Add onion to pan and cook until tender.

8

Stir seasoning mixture in with onions. Cook 1-3 mins.

9

Add sauce mixture to pan. Cook 1-3 mins..

10

Re-add chicken to pan. Stir. Cook 1-3 mins.

11

Top with a few dashes of red pepper flakes (optional).

12

Serve.

Kung Pao Chicken
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