Kung Pao Chicken

• 1 full bag of trader joes kung pao chicken
• 1 full bag green peas
• 1 full bag of riced cauliflower
• grapeseed oil
• butter
• white pepper
• black pepper
• red chili pepper flakes
• pink himalayan salt
• soy sauce
• chicken broth
• paprika

1. pour grapeseed oil over a large pan.
2. put in chopped chicken and cook over medium high for a few minutes.
3. then add in 1/2 can of chicken broth.
4. add pink himalayan salt, paprika, white pepper, red chili pepper flakes, black pepper, and any other spices you like.
5. add in fresh garlic.
6. add a tablespoon of peanut butter to the pan while the chicken broth is still there and stir the peanut butter until it becomes part of the sauce and no longer chunky.
7. the chicken broth will soak flavor into the food and also some of it will evaporate, don't worry if it looks like a soup at first.
8. cook the peas and riced cauliflower in separate pans. steam them or whatever you like. I usually just add a little bit of water and butter to a pan and let the vegetables defrost that way.
9. when the vegetables are done cooking, add them to the big pan with the chicken.
10. add a little soy sauce and horseradish to the pan if desired.
11. stir everything up and let the chicken broth continue to evaporate (if it's still there)
12. continue stirring until your gut feeling tells you IT'S READY.
13. boom. kung pao chicken from trader joes with added ingredients is ready.

joes, green peas, cauliflower, grapeseed oil, butter, white pepper, black pepper, red chili pepper, salt, soy sauce, chicken broth, paprika

Taken from www.food.com/recipe/kung-pao-chicken-530161 (may not work)