I had some homemade Kung Pao sauce leftover that I needed to use. I wanted to see how well it went with chicken and it didn’t disappoint! You can add whatever stir fry vegetables you like best. I made a Spicy Thai Peanut Low Mein to go with it.
3 large Chicken Breasts; cubed
1 teaspoon Chinese Five Spice
1 teaspoon Garlic Powder
½ teaspoon Ginger Powder
¼ teaspoon Cayenne Pepper
3 cups Broccoli Florets
1 cup Zucchini; chopped
1 large Onion; chopped
4 cloves Garlic; minced
Salt and Pepper to taste
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Kung Pao Sauce:
1 ½ Tablespoons Sesame Oil
1 Tablespoon Chili Paste
1 teaspoon Apple Cider Vinegar
1 teaspoon Hoisin Sauce
½ teaspoon Fish Sauce
1 ½ cup Beef Broth
2 Tablespoons Brown Sugar
1 teaspoon Garlic Powder
¼ teaspoon Red Pepper Flakes
2 cloves Garlic; minced
1 Tablespoon Cornstarch
¼ cup Soy Sauce
- Season the cubed chicken with the Chinese five spice, garlic powder, ginger powder, cayenne, salt and pepper.
- Heat a large skillet over medium heat and add a drizzle of sesame oil. Add the chicken and sauté until cooked through. Add the vegetables and continue to cook until tender.
- Meanwhile, heat a saucepan over medium heat and add the kung pao sauce ingredients. Whisk until thickened. Pour the sauce over the chicken and vegetables, tossing to coat.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 