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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