The Pioneer Woman Tasty Kitchen
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Kung Pao Chicken with Roasted Chickpeas

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Level: Easy

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Description

In this peanut-free, egg-free and vinegar-free allergy-friendly version of Kung Pao Chicken, roasted chickpeas are used as topping to give crunch to the dish.

Ingredients

  • FOR THE CHICKEN AND MARINADE:
  • 1 pound Chicken Boneless Cubes
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Corn Flour
  • FOR THE KUNG PAO SAUCE:
  • 2 Tablespoons Oil
  • 1 Tablespoon Crushed Garlic
  • 1 Tablespoon Julienne Ginger
  • 10  Button Red Chilies
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Crushed Red Pepper
  • 1 Tablespoon Pasta Sauce
  • FOR GARNISH:
  • 3  Green Onion, Chopped
  • 3 Tablespoons Roasted Chickpeas

Preparation

Marinate chicken with all marinade ingredients for 10 minutes. Air fry for 35 minutes until light golden, remove and keep aside.

Heat oil in a pan. Fry crushed garlic, ginger and button red chilies for about 1 minute. Add all the seasoning, sauce and chicken, fry for 1 minute.

Garnish with green onions and roasted chickpeas.

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