Kung Pao Chicken Cauliflower

4
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"Gluten free"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (576.3 g)
  • Calories 445.7
  • Total Fat - 24.6 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 136.1 mg
  • Sodium - 1419.5 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 11 g
  • Sugars - 16.9 g
  • Protein - 23.4 g
  • Calcium - 140.5 mg
  • Iron - 4.9 mg
  • Vitamin C - 336.4 mg
  • Thiamin - 0.4 mg

Step 1

Heat the peanut oil in a large cast-iron skillet over medium-high to high heat.

Step 2

Add chicken

Step 3

Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites.

Step 4

Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.

Step 5

While the vegetables are cooking, stir together the soy sauce, rice wine vinegar, honey, chili paste, ginger, sesame oil, garlic and lime zest and juice in a small pitcher.

Step 6

Whisk in the cornstarch until completely dissolved.

Step 7

Reduce the heat to low and add the sauce.

Step 8

Cook, stirring continuously, until everything is coated in the sauce and the cauliflower is cooked through, 1 to 2 minutes, adding up to 1/4 cup water if it looks dry.

Step 9

Add the peanuts and toss to coat.

Step 10

Taste and add more chili paste or soy as desired.

Step 11

Serve hot in a bowl, garnished with the reserved scallion greens.

Tips & Variations


No special items needed.

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