What You'll Need
Kevin’s Natural Foods Kung Pao Chicken
1 TBSP preferred cooking oil
1 medium poblano pepper or green bell pepper, remove seeds, cut in 1/4-inch strips
1 red bell pepper, remove seeds, cut in 1/4-inch strips
3 scallions, diagonally chopped, separate white and greens
1/2 cup whole or roughly chopped cashews
Garnish: Cilantro leaves
Cook It Up!
Break chicken strips apart by massaging the pouch before opening. Cut open pouch, drain and reserve chicken broth. Cut larger pieces in bite size pieces.
Heat skillet, over HIGH until extremely hot. Add 1 TBSP of your preferred cooking oil. Add pepper strips and whites of scallions, and stir for 90 seconds.
Add poblano peppers if you are a spicy heat lover! Add green bell pepper if you are a little shy of spiciness! Delicious with either pepper!
Scoot vegetables to the side of the skillet, add chicken and sear for 1 minute, without stirring. Cook for 30 seconds.
Love veggies? Broccoli, zucchini, and cauliflower are delicious with Kevin’s Kung Pao Chicken.
Add Kevin’s Kung Pao sauce, reserved broth, and cashews. Reduce the heat to LOW, and simmer for 30-60 seconds. Stir chicken, peppers, and scallions until coated with the Kung Pao Sauce. Remove from heat.
What NUT is in your pantry? Try slivered almonds or pistachios to change it up!
To serve: Arrange Kung Pao Chicken. Cashew with Peppers and Scallions on a platter or 3 individual dishes. Garnish with cilantro and scallion greens.
Love herbs? Add a combo of mint, basil, and cilantro for a boost of Asian flavor.