Sweet and Simple Magazine: Kung Pao Chicken with Zucchini * Food & Drink

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Kung Pao Chicken with Zucchini * Food & Drink

{if you are going for a no rice version Iowa Girl Eats has this amazing Kung Pao Lettuce Wrap Recipe pic above, our recipe below.}

Zucchini and garden fresh veggies are ready to harvest. One of our family favorite recipes in the summer is Kung Pao Chicken with fresh Zucchini. Enjoy!

Kung Pao Chicken with Zucchini
serves 4-6

  • 4 chicken breasts
  • 4 medium zucchini or other summer squash
  • 1 large white onion
  • 3 cloves garlic crushed
  • 1/2 teaspoon of crushed red pepper to taste
  • 1/2 teaspoon 
  • 4 cups of cook rice
  • 1/2 cup of soy sauce
  • 1/2 rice vinegar
  • 1/2 brown sugar
  • 1 cup corn starch
  • 1/2 cup sesame seed oil
  • 1 teaspoon natural peanut butter
Chop chicken into bite size pieces. In a medium bowl add salt and corn starch. Toss chicken in corn starch. Add 1/4 cup sesame seed oil  to wok and stir fry. Set aside. Chop onion and zucchini into bite size pieces. Add 1/4 cup of sesame seed oil to wok. Stir fry onion, crushed garlic and zucchini until softened. In a medium mixing bowl mix rice vinegar, brown sugar, soy sauce, peanut butter and crushed red pepper. Add sauce to vegetables in the wok. Add chicken to wok. Stir fry together. Serve over cooked rice.