Kung Pao Chicken with Pan Seared Cauliflower
Seared chicken breasts and cauliflower tossed with garlic, ginger, green onions, dried chiles and roasted peanuts served with aromatic brown basmati rice.
Difficulty:
Medium
Time:
30-35 minutes
This dish is Gluten-Free
Calories: 602
Fat: 11g
Carbs: 81
Protein: 45g
Kung Pao chicken has to be an all time favorite when it comes to Chinese take-out. Wok-seared, diced chicken along with ginger, garlic, and Sichuan chilies tossed with crunchy peanuts. We throw in a twist by adding seared cauliflower. Our Kung Pao chicken is served on a bed of brown basmati rice which compliments the earthy, nutty flavors of the sauce.
Ingredients
Kung pao sauce
Dried chiles
Roasted peanuts
Shallot
Garlic
Cauliflower
Ginger
Brown basmati rice
Green Onions
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Floret
literally a small flower, but usually refers to the individual true flowers clustered within
Stir-Fry
To fry something over high heat quickly (with little oil) while stirring constantly.
What you need
Large sauté pan or wok
Small pot with lid