Kung Pao Chicken & Mushrooms

Clock Icon 25 minutes |
Servings: 6 |
Prep: 10 minutes |
Cook: 15 minutes

Ingredients

Sauce:
  • 1/3 cup (80 mL) rice vinegar
  • 1/4 cup (50 mL) soy sauce
  • 2 tbsp (30 mL) brown sugar
  • 1 tsp (5 mL) freshly grated ginger root
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) Sriracha
  • dash dired red pepper flakes
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) water
Stir Fry Ingredients:
  • 1 tbsp (15 mL) canola oil
  • 6 boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 lb. (250 g) fresh mushrooms (white or crimini) quartered
  • 1 onion, cut into thin strips
  • 1 Peak of the Market carrot, sliced diagonally
  • 1 Peak of the Market red bell pepper, seeded, chopped
  • 200 g (1/2 pkg) chow mein noodles, cooked, drained
  • 1/2 cup (125 mL) unsalted peanuts
  • 2 green onions, sliced

Method

  1. In small bowl, whisk together rice vinegar, soy sauce, brown sugar, ginger, garlic, Sriracha, pepper flakes and cornstarch water mixture. Mix well. Set aside.
  2. In large skillet, heat canola oil over medium-high heat. Stir-fry chicken until cooked through, 5-6 minutes. Remove from skillet. Keep warm.
  3. To same skillet add mushrooms, onions, carrot and red pepper. Cook and stir 2 minutes.
  4. Return chicken to skillet. Re-whisk sauce. Add to skillet.
  5. Cook, stirring constantly until sauce thickens, about 3 minutes.
  6. Pour over cooked noodles.
  7. Top with peanuts and green onions.

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