Kung Pao Chicken

 

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, finely chopped

  • 1 large green pepper, chopped

  • 1 tablespoon olive oil

  • 3 garlic cloves, minced

  • 1 can (8 ounces) tomato sauce

  • 1/2 cup reduced-sodium chicken broth

  • 1/2 cup minced fresh parsley

  • 1 jar (4 ounces) diced pimientos, drained

  • 1 to 2 tablespoons Dipitt hot sauce

  • 1/4 teaspoon onion salt

  • 1/4 teaspoon pepper

  • 2 pounds uncooked large shrimp, peeled and deveined

  • 5-2/3 cups hot cooked rice

Preparation

Take 300g raw chicken, marinate with 2tbsp cornstarch, water, oil, 3tbsp Dipitt Vinegar, and combine together.

Heat oil in a wok. Add 1tbsp garlic, 300g marinated chicken, 1 diced cucumber, 50g water chestnut (optional step), Dipitt Soy Sauce, Dipitt Buffalo Hot Sauce, 1 tbsp Sugar, dry red chilies, Dipitt Vinegar, pinch of pepper, and add salt to taste.

Top it up with 50g peanuts, add some more Dipitt soy sauce, and finally garnish with spring onions.

Your Kung Pow Chicken is ready to be devoured!

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