Kung Pao Chicken

Kung Pao Chicken:

100g chicken – cut into chunks
chopped onion (allowed amount)
1-2 t sambal oelek
red pepper flakes (optional)


1 part liquid aminos
1 part rice vinegar


Mash together in small bowl:
3 cloves minced garlic
1-2 t fresh minced ginger root


Stir together in small bowl:
1/2 c broth
1-2 t liquid aminos
1 t rice vinegar



  1. In small dish, combine marinade & chicken. Refrigerate 30 mins – 1 hour.
  2. 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.
  3. Remove chicken from pan and set aside.
  4. 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.
  5. Re-add chicken to pan. Stir. Cook 1-3 mins. Top with a few dashes of red pepper flakes (optional). Serve.