Kung Pao Chicken


"This is a modified version of Kung Pao chicken that contains no cornstarch but easy and tasty with simple ingredients."
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30 servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Heat vegetable oil on medium high heat in wok or pan. Add onion, bell peppers and celery, sautee for approximately 5-8 minutes until tender and onion is transclucent. Add chicken and cook until all pieces are fully cooked. Add soy sauce, sweet soy, peanuts and Sriracha. Stir fry for an additional 3 minutes. Serve over hot white rice.


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