Kung Pao Chicken with Pan Seared Cauliflower
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.
Cooking terms for this recipe
What you need
Large sauté pan or wok
Small pot with lid