Easy Kung Pao Chicken

Ingredients

• ¼ cup low sodium soy sauce
• ¼ cup low sodium chicken broth
• 2 Tablespoons mirin
• 2 teaspoons sambal oelek (or your favorite chili sauce)
• 1 Tablespoon olive oil
• ½ medium zucchini (cut into half moons)
• ½ large red bell pepper (chopped into chunks)
• ½ large green bell pepper (chopped into chunks)
• 2 garlic cloves
• 2 dried red chilies (diced)
• 1 lb grilled chicken breast chunks (cooked)
• ¼ cup dry roasted peanuts
• 1 teaspoon corn starch
• 1 teaspoon rice wine vinegar (can sub water )

Instructions

1. To Make the Sauce
2. To a small bowl, add the soy sauce, chicken broth, mirin, and sambal oelek and stir together. Set aside.
3. To Make the Kung Pao Chicken
4. To a large skillet over medium high heat, add the olive oil.
5. Once warm, add in the chopped zucchini and bell peppers. Cook for 2 minutes while stirring frequently.
6. Add in the chopped garlic & dried chiles. Stir and continue cooking for 2 minutes.
7. Pour in the frozen CHEF’S CRAFT® Grilled Chicken Breast Chunks. Cook for 6 minutes while stirring. Then cover and continue to cook for an additional 3 minutes until heated through (to 145 degrees) and the veggies are tender.
8. Pour in the prepared sauce and peanuts and stir.
9. In a small bowl, make a slurry by whisking together 1 teaspoon cornstarch with 1 teaspoon of rice wine vinegar. Pour into the sauce.
10. Let the sauce simmer for a couple of minutes to thicken then serve over rice or noodles.