Panda Express Kung Pao Sauce

Panda Express

Kung Pao Sauce

COOKING METHOD:

Stir Fry

INGREDIENTS

:

• 1 lb

Boneless Chicken Thigh Meat

• 2 oz

(about 1/2 cup)

Diced Red Bell Pepper (1/2” Squares)

• 2 oz

(about 1/2 cup)

Diced Green Onions

• 2 oz

(about 3/4 cup)

Diced Zucchini (1/2” Squares)

• 2 oz

(about 1/3 cup)

Peanuts

• 8 pcs

Dry Whole Chili Peppers

• 1 Tbsp

Cooking Oil

• 3/4 cup*

Panda Express Kung Pao Sauce

*(Use 1/2 cup sauce for marinade and 1/4 cup for stir fry)

PREPARATION:

1. Dice chicken, r

ed bell peppers, green onions, and zucchini

(to size desi

red).

2. Marinade 1 lb Boneless Chicken Thigh Meat with

1/2 cup sauce. Cover and r

efrigerate for 30mins.

DIRECTIONS:

1. Heat 1 Tbsp cooking oil in fry pan or wok.

2. Stir in whole chili peppers and cook till peppers

turn dark in color.

3. Add marinated chicken. Stir fry till chicken is cooked.

4. Combine

r

ed bell peppers, g

r

een onions, and zucchinis to pan.

5. Pour ¼ cup sauce into pan. Mix well with ing

r

edients. Stir fry

till sauce slightly thickens. Do not over boil sauce.

6. Mix in peanuts. Remove promptly.

7. Ready to serve with your favorite rice or noodles