• Family Canon

Kung Pao Chicken

Ingredients

1 breast of chicken, cubed
Half a bag of baby carrots (so about 8 oz)
2 medium Zucchini
1 small onion
Panda express kung pao or PF Chang’s
TO SEASON CHICKEN:
Ginger
Garlic powder
White pepper
Sugar
Baking soda
Corn starch (1 TBS minimum)
White vinegar
Soy sauce
Sesame oil

Directions

To season the chicken, first cut up chicken into small <1 in sized pieces. Sprinkle with garlic powder, white pepper, and a pinch of sugar. Splash with white vinegar (not much liquid) and soy sauce and a touch of sesame oil. Can add ginger. Coat in baking soda and corn starch. Stir to marinate at least 15 mins, but better to do first while prepping everything else.

To cut up the vegetables, the goal is to dice carrots and zucchini to match the amount of diced chicken you have (approximately) and . Dice the carrots first and put them directly into a non-stick pan on medium heat. Carrots just a little to soften with a little water while you cut up the other two. You can also do this in a microwave if more convenient. In the end, all the pieces should be about the same size.

Back to the chicken – at this point, sprinkle corn starch on chicken and let it sit there while you cook the vegetables.

To cook the vegetables, start with a a little oil and the zucchini/onions. When about the same texture as the carrots are (mildly softened from pre-cook), add cooked down carrots. Cook until soft but not much so there’s still a little bite left in the zucchini. Put vegetables in a bowl to the side.

To cook the chicken, re-add a little oil. It cooks fast. Let it crust a little bit. When close to done, add vegetables back in. Then add the kung pao sauce, start at a half then add more sauce as needed.

To avoid bland rice, can put soy on the rice first. Can also eat over rice or soba noodles.