Kung Pao Chicken Cauliflower
Created by dienia b on September 12, 2020
- Servings: 4
- Prep Time: 30m
- Cook Time: 15m
- Recipe #35661
Ingredients
- 3 tablespoons peanut oil
- 6 small dried hot chile peppers
- 1 head cauliflower, cut into small florets
- 8 ounces raw chicken breast ,boneless,skinless ,chopped
- 1 zucchini, cut into small cubes
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 6 scallions, sliced, whites and greens separated
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon chili paste
- 1 tablespoon ginger,minced
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 lime, zested and juiced
- 1 1/2 tablespoons cornstarch
- 1/2 cup peanuts,shelled
How to Make
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Step 1: Heat the peanut oil in a large cast-iron skillet over medium-high to high heat.
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Step 2: Add chicken
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Step 3: Add the chile peppers, cauliflower, zucchini, bell peppers and scallion whites.
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Step 4: Cook, stirring, until the cauliflower has softened slightly and begins to char, about 5 minutes.
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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.
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Step 6: Whisk in the cornstarch until completely dissolved.
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Step 7: Reduce the heat to low and add the sauce.
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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.
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Step 9: Add the peanuts and toss to coat.
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Step 10: Taste and add more chili paste or soy as desired.
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Step 11: Serve hot in a bowl, garnished with the reserved scallion greens.
Nutritional Facts
- 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