Kung Pao Chicken


Served with delicious Coconut Jasmine Rice. Barb L.


Yield: 2-3 Servings


2 Tbsp Flying Olive Toasted Sesame Oil

1 cup chopped onion

2 garlic cloves, minced

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

¾ cup water

3 Tbsp soy sauce

2 tsp cornstarch

1 tsp brown sugar

½ tsp peeled and minced ginger

¼-1 ½ tsp crushed red pepper, optional

1 cup thinly sliced red bell pepper

1 cup snow peas, ends trimmed

2 Tbsp chopped, unsalted, dry-roasted peanuts


Heat the Flying Olive Sesame Oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes, stirring constantly. Add the garlic and cook 30 seconds until just fragrant. Add the chicken; sauté 3 minutes or until the chicken begins to brown.

Combine ¾ cup water and soy sauce, cornstarch, sugar, ginger, and red pepper. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook 2 minutes or until the vegetables are crisp-tender.

Serve over Coconut Jasmine Rice. Sprinkle with peanuts.

Submitted by Barb L.