One Pot Kung Pao Chicken

• Meat

  • 1 cut into cubes 1 1/2 lbs boneless, skinless chicken breast, boneless skinless

• Produce

  • 3/4 cup Cashews or peanuts
  • 3 Garlic cloves
  • 1/2 tsp Ginger, ground
  • 1 Green onion
  • 1/2 Red bell pepper
  • 1/2 cup Red or white onion
  • 1 Zucchini

• Condiments

  • 2 tbsp Hoisen sauce
  • 2/3 cup Soy sauce, reduced sodium

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 4 tbsp Cornstarch
  • 1/2 cup Granulated sugar, White
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1/2 cup Rice vinegar
  • 2 tbsp Vegetable oil

• Liquids

  • 1/2 cup Water

Found on goeatandrepeat.com

Description

Ingredients

• 2 tbs vegetable oil
• 1 1/2 lbs boneless, skinless chicken breast, cut into 1 cubes
• 1 zucchini, diced
• 1/2 red bell pepper, diced
• 1/2 cup chopped red or white onion
• 3 garlic cloves, minced
• 4 tbs cornstarch
• 3/4 cup cashews or peanuts
• Green onion, to garnish
• 2/3 cup reduced sodium soy sauce
• 1/2 cup rice vinegar
• 1/2 cup water
• 1/2 cup white granulated sugar
• 2 tbs hoisen sauce
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes
• 1/4 tsp ground black pepper

Directions

• *Prepare all ingredients as mentioned above (ie, chop the zucchini, mince the garlic, etc.) before starting* Prepare the sauce by whisking all sauce ingredients together in a bowl. Set aside. Next, place the vegetable oil in a large skillet over medium high heat. Once warmed, add chicken to the pan and allow to cook until half way done, about 4 minutes. Add zucchini, bell pepper, and onion to the pan and allow to cook an additional 3-4 minutes, or until the chicken is cooked through and the vegetables have softened. Add the minced garlic to the pan and saute for 1 more minute. Pour 3/4 of prepared sauce into the skillet.With the remaining 1/4, whisk in 4 tbs cornstarch until well blended. Pour the cornstarch sauce into the skillet and allow to simmer until the sauce thickens, about 1-2 minutes. Remove skillet from the heat and toss in cashews and green onions for garnish. Serve warm.