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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Kung Pao Chicken

    October 30, 2017 by Erin, The $5 Dinner Mom Leave a Comment

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    kung pao chicken

    Fakeout takeout are some of my favorite meals – especially the Chinese inspired ones!

    This is a simple Kung Pao Chicken with veggies and use a store bought Kung Pao sauce. I’ve tried to make a homemade sauce a few different times and ways and it’s just not the same as what you’d get…so for this particular meal, I default to store bought Kung Pao sauce 🙂

    If you have a version you love, then make a homemade sauce!

    This Kung Pao chicken calls for bell peppers, zucchini and water chestnuts…and is finished off with a little chopped peanuts and chopped green onions.

    I love any fakeout takeout recipes, like this one, served with sticky rice – which is made so easily in the Instant Pot! (Recipe – How To Video)

    Alrighty…let’s get to the delicious recipe and directions!

    kung pao chicken

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    Kung Pao Chicken

    Skip the pricey restaurant meal and make this homemade Kung Pao Chicken instead!
    Prep Time10 minutes minutes
    Cook Time20 minutes minutes
    Servings - 4 servings

    Ingredients 

    • 2 large boneless chicken breasts
    • 1 Tbsp canola oil
    • 1 red bell pepper
    • 1 green bell pepper
    • 8 oz can water chestnuts, drained well
    • 17 oz jar Kung Pao sauce
    • 1 Tbsp cornstarch, optional
    • Garnish: sliced green onions and/or chopped peanuts
    • Side idea: frozen eggrolls
    • Side idea: white sticky rice
    • 1 gallon size baggie

    Instructions

    • Cut the chicken breasts into bite-size pieces.
    • Seed and dice the red and green bell peppers.
    • In a large skillet, add the canola oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red and green bell peppers, drained water chestnuts and Kung Pao sauce. Bring to bubbling over medium high heat, then reduce to low and simmer 8 to 10 minutes, or until chicken is cooked through. OPTIONAL: If you need to thicken the sauce, make a slurry with the cornstarch and equal parts water and stir it into the sauce. Let simmer 2 more minutes and let sauce thicken. Garnish with sliced green onions and/or chopped peanuts.
    • Cook the eggrolls, as directed.
    • Cook the white rice, as directed.
    • Serve Kung Pao Chicken with eggrolls and rice.

    kung pao chicken

    16 shares
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    Filed Under: 30 Minute Meals, Budget Friendly Recipes, Chicken Recipes, Fresh Veggies Recipes, Rice Recipes

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

    Learn more here!

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