Kung Pao Chicken

• 3 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Soy Sauce
• 1 teaspoon Dried Red Chili Flakes
• 1 teaspoon Cornstarch
• 1/4 cups Chicken Broth
• 2 Tablespoons Soy Sauce
• 1/2 teaspoons Sambal Oelek
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Sugar
• 1 teaspoon Hoisin Sauce
• 1 teaspoon Cornstarch, Dissolved In 2 Teaspoons Cold Water

1. Marinade: In a bowl, combine 2 tbs soy sauce, chili flakes and corn starch.
2. Add chicken that has been chopped into bite-size pieces.
3. Stir to coat and let stand for 10 minutes.
4. Prepare sauce: In a separate bowl, combine chicken stock, 2 tbsp soy sauce, sambal, balsamic vinegar, sugar and hoisin sauce.
5. Set aside.
6. Heat 2 tbsp oil in a nonstick skillet.
7. Add chicken and marinade.
8. Stir fry until no longer pink.
9. Add prepared sauce and simmer for 5 10 minutes.
10. Add the dissolved corn starch to thicken.
11. Serve over hot noodles or rice.
12. Enjoy!
13. You can add veggies, tofu or use thighs instead.
14. I sometimes double the sauce (my hubby likes lots of extra sauce).
15. When I do, I dont quite double the sambal.
16. This dish is quite spicy as is.
17. You can adjust the chili flakes and sambal to you preferred spiciness.

chicken breasts, soy sauce, red chili flakes, cornstarch, chicken broth, soy sauce, sambal oelek, balsamic vinegar, sugar, hoisin sauce, cornstarch

Taken from tastykitchen.com/recipes/main-courses/kung-pao-chicken/ (may not work)