Kung Pao Chicken is a traditional Chinese dish believed to have originated in the 1800s in the Sichuan Province. Diced marinated chicken, peanuts & chili peppers along with Sichuan peppercorns are the original ingredients. Sichuan peppercorns are available for online purchase but I’m all for ease and simplicity. So, for today’s recipe I’ve adapted those ingredients and used ones directly out of the local supermarket. Today’s chicken is marinated in a mildly spicy combination of Asian Szechuan sauce, hoisin sauce, Tamari soy sauce & five spice powder. To pump up the health factor, tri-colored peppers & broccoli have been added to the stir fry. End result? Delicious!
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