kung pao chicken

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Chicken Breast | Salt | Pepper Olive Oil | Cornstarch Red Bell Pepper Zucchini | Dried Red Chilis Roasted Chashews | Sesame Seeds Soy Sauce | Hoisin Sauce | Honey Red Pepper Flakes | Ginger Garlic Cloves | Water | Rice

INSTRUCTIONS

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Cut the chicken into chunks. Season with salt, pepper, cornstarch and some sauce/marinade. Add oil to a wok over medium-high heat. Add chicken and cook for 5-6 minutes. Set aside.

Return the pan to medium heat and add more oil. Toss in the zucchini, peppers, and dried chili peppers. Cook for 2-3 minutes. Pour in the rest of the sauce and cooked chicken.

Remove from heat and serve warm on a large platter. Serve over zoodles, rice, noodles, or cauliflower rice.

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