Kung Pow Chicken
Servings: 4 servings
Kung Pow Chicken is our take on classic Asian cuisine, Kung pao chicken. Made with Dei Fratelli Chopped Mexican Tomatoes, chicken thighs, snap peas, and sesame oil. This authentic one skillet dish packs a punch of flavor in every bite!
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Chopped Mexican Tomatoes
- 2 Tbsp. Vegetable Oil
- 1 lb. Chicken Thighs, boneless, skinless, and diced
- 2 Tbsp. Tamari
- 2 Tbsp. White Wine
- 2 Tbsp. Sesame Oil
- 2 Tbsp. Chili Garlic Sauce
- 2 tsp. Brown Sugar
- 2 Tbsp. Cornstarch
- 1 Tbsp. Water
- 1 Cup Sugar Snap Peas
- 1/4 Cup Scallion, diced
- 1 (8 oz.) can Water Chestnuts, drained and rinsed
Instructions:
- In a large skillet, heat vegetable oil over medium heat. Add chicken and sauté until fully cooked, about 6-8 minutes. Remove from pan and set aside.
- In a small bowl, combine wine, tamari, sesame oil, chili garlic sauce, and brown sugar. Add to pan over medium heat and allow to heat through, about 2 minutes.
- In a second small bowl, whisk together cornstarch and water until well combined. Add to pan and continue cooking another 2 minutes to thicken sauce.
- Add Dei Fratelli Chopped Mexican Tomatoes, cooked chicken, and remaining ingredients. Continue cooking for another 3 minutes.
Chef's Tip:
Make this recipe plant-based by substituting cauliflower for chicken or use your favorite plant-based chicken substitute! Serve over rice or pasta and garnish with chopped peanuts and minced jalapeno.
