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.
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.
Looking for a side dish? Try one of these recipes!