Kung Pao Chicken
Kung Pao Chicken:
100g chicken – cut into chunks
chopped onion (allowed amount)
1-2 t 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
1-2 t fresh minced ginger root
Sauce:
Stir together in small bowl:
1/2 c broth
1-2 t liquid aminos
1 t rice vinegar
Instructions
- In small dish, combine marinade & chicken. Refrigerate 30 mins – 1 hour.
- Preheat non-stick pan over MED-HI heat. Cook chicken 5-7 mins, browning on all sides. Add sambal oelek. Cook 1-3 additional mins.
- Remove chicken from pan and set aside.
- Add onion to pan and cook until tender. Stir seasoning mixture in with onions. Cook 1-3 mins. Add sauce mixture to pan. Cook 1-3 mins.
- Re-add chicken to pan. Stir. Cook 1-3 mins. Top with a few dashes of red pepper flakes (optional). Serve.