Kung Pao Chicken Cauliflower
Recipe: #35661
September 12, 2020
Categories: Chicken, Cauliflower, Chinese, One-Pot Meal, Wok/Stir-Fry Gluten-Free, Boneless Pieces, Spicy, more
"Gluten free"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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