HCG Approved Recipes: Kung Pao Chicken

Kung Pao Chicken

·  100g chicken - cut into chunks

·  chopped onion (allowed amount)

·  1-2 t sambal oelek

·  red pepper flakes (optional)

Marinade

·  1 part liquid aminos

·  1 part rice vinegar

Seasoning
Mash together in small bowl:

·  3 cloves minced garlic

·  1-2 t fresh minced ginger root

Sauce
Stir together in small bowl:

·  1/2 c broth

·  1-2 t liquid aminos

·  1 t rice vinegar

In small dish, combine marinade & chicken.

Refrigerate 30 mins - 1 hour.

Preheat non-stick pan over MED-HI heat.

Cook chicken 5-7 mins, browning on all sides.

Add sambal oelek. Cook 1-3 additional mins.

Remove chicken from pan and set aside.

Add onion to pan and cook until tender.

Stir seasoning mixture in with onions. Cook 1-3 mins.

Add sauce mixture to pan. Cook 1-3 mins.

Re-add chicken to pan. Stir. Cook 1-3 mins.

Top with a few dashes of red pepper flakes (optional).

Serve.