Chicken Kung Pao

A tasty dish that I have made for years. Based on a recipe for Chicken Kung Pao and it’s easy to make. The difference in vinegar really makes the flavour pop! Serve with snow peas and rice to make a complete meal.

Ingredients

• ½ cup (120 ml) of onions
• 2 cloves (5-10 mg) of pressed garlic
• ¼ cup (60 ml) of roasted red pepper
• ½ teaspoon (2.5 ml) of shaved fresh ginger
• ¼ cup (60 ml) of balsamic vinegar
• ¼ cup (60 ml) of soy sauce
• 1 tablespoon (15 ml) of sugar
• 2 tablespoons (30 ml) of olive oil
• 1 pound (450 g) of chicken
• 2 tablespoons (30 ml) of cornstarch

Preparation

1. Chop onions and red pepper then add to a small bowl with pressed garlic. Set aside.
2. In a small bowl add vinegar, soy sauce and sugar. Set aside.
3. Combine chicken and cornstarch in sealable container. Toss to cover the chicken.
4. Heat oil in a large skillet on medium-high heat.
5. Add chicken and cook until it is no longer pink. Remove from skillet.
6. Add onions, red pepper, ginger and garlic into the skillet. Cook until onions are transparent.
7. Return chicken to skillet.
8. Quickly stir bowl then add contents to the skillet.
9. Heat thoroughly, stirring occasionally.
10. Remove from heat and ready-to-serve.