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RECIPE AND PHOTO SUBMITTED BY Veronica Sanders

 

Kung Pao Chicken 

1 lb chicken breast – cubed

½ cup onion – diced

1 cup bell peppers – diced (green, yellow or red)

2 cloves garlic – minced

1 ½ cups carrots – sliced diagonally

2 zucchinis – cubed

¾ cup peanuts

2 tbsp oil

Kung Pao sauce

Heat wok or large pan over medium-high to high heat and add oil. When oil is hot, add the chicken. Stir-fry chicken until it turns white and is about 80% cooked. Add onions, bell peppers and garlic. Stir-fry for a minute and half to 2 minutes. Add carrots and zucchini. Stir-fry for 2 minutes. Add Kung Pao sauce and mix thoroughly. Cook for 1 to 2 minutes to heat the sauce through then add peanuts. Serve over white rice.

 

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