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15 Minute Kung Pao Chicken with Vegetables Recipe

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This recipe for 15 Minute Kung Pao Chicken with Vegetables is from The Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb chicken breast
2 garlic cloves
ginger
onions
1–2 Tbsp coconut oil
1–16 oz bag frozen mixed vegetables
1/2 cup peanuts, chopped
Sauce
1/2 cup water
6 Tbsp liquid Aminos
1 Tbsp cornstarch
1 Tbsp honey
1 tsp sesame seed oil
ginger
2 pinches black pepper
1/4 cup apple cider vinegar
prepared white rice, for serving
Directions:
Directions:
If you’re serving this over rice, go ahead and start the rice. Prepare according to package directions.

Heat 1 tablespoon of coconut oil over medium high heat, in a wok or in a large skillet.

Whisk together all the sauce ingredients together in a large measuring glass or in a small bowl.

Dice the chicken.

Add the chicken and the prepped garlic, ginger and onions to the skillet. Stir every 10-15 seconds or and cook until most of the chicken has a golden sear on it, about 2 minutes.

Add the frozen vegetables, peanuts, and stir well to combine.

Let the chicken and vegetables cook for about 4 minutes, stirring about once a minute.

Whisk the sauce and add it all at once. Let the sauce come to a boil and cook for about one minute. Turn the heat down to low and the sauce will thicken up.

Serve with rice.

 

 

 

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