Pantry Kung Pao Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb chicken breasts (cut into 1/2-inch cubes) or 1 lb chicken thigh (cut into 1/2-inch cubes)
• 3 teaspoons cornstarch
• 1 onion (cut up into 1/2-inch pieces)
• 10 red chili peppers (cut into 1/2-inch chunks)
• 1 medium zucchini (cut into 1/2-inch chunks)
• 2 yellow squash (cut into 1/2-inch chunks)
• 5 tablespoons water
• 2 tablespoons soy sauce
• 1 teaspoon of minced garlic
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1 teaspoon vinegar
• 1 tablespoon wine, cooler (or sherry if you happen to have that lol..)
• 1 splenda quick pack
• 1 cooking spray

Recipe

• 1 cut up chicken and veggies.
• 2 place chicken and 2 teaspoons of cornstarch and mix around until coated, set aside.
• 3 mix 1 tablespoon of water and 1 teaspoon of cornstarch until cornstarch dissolves, set aside.
• 4 mix 4 tablespoons of water, 2 tablespoons of soy sauce and splenda, set aside.
• 5 spray pan with cooking spray and add garlic, ginger, pepper flakes until garlic starts to darken and carmelize a bit.
• 6 add chicken to the pan.
• 7 spray mixture/pan with cooking spray when chicken is about halfway cooked and add veggies.
• 8 when chicken is cooked and veggies are nice and tender add vinegar and wine cooler.
• 9 after a minute or so add soy sauce mixture and bring it to a boil.
• 10 add the cornstarch and water mixture to thicken it up.
• 11 serve with brown or rice or just enjoy.