Kung Pao Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Gourmet Chinese Kung Pao Sauce

  Panda Express

  12 servings or 396g

Directions

1. Chop chicken into bite sized pieces. Season chicken pieces with salt and pepper. Set aside.
2. In a small saucepan combine cornstarch, sesame oil, soy sauce, and water. Give a good whisk making sure all the ingredients are combined.
3. Add honey and ground ginger, place over medium heat and bring to a gentle boil, stirring frequently. Remove from the heat and set aside.
4. In a large skillet (or wok), heat coconut oil over medium-high heat. Add chili peppers, garlic, and Sichuan peppercorns. Sauté for about 30 seconds, until fragrant. Add chicken pieces and cook for 4 to 5 minutes or until browned on all sides.
5. Add scallions and toss to combine. Stir in the sauce and cook for a further 2 to 3 minutes until the chicken is fully cooked and the sauce starts to thicken.
6. Sprinkle with chopped cashews and serve!