- 2 Tbls. Vegetable Oil
- 1 Tbls. Fresh Ginger Minced
- 1 Tbls. Garlic Minced
- ¼ Cup Shredded Carrots
- ½ Cup Sliced Mushrooms
- ¼ Cup Sugar Snap Peas (stringed)
- ¼ Cup Fresno Chilies, thin sliced and seeded
- ½ Cup Red Bell Peppers, Sliced
- ½ Pound Tempura Chicken
- 3 oz. Kung Pao Sauce
- 2 Tbls. Chopped Peanuts, preferably unsalted (garnish)
Cook the tempura chicken according to recipe directions and set
aside. In a hot sauté pan, Add the oil, and then all the
vegetables. Sauté the vegetables until they just begin to sweat.
(1 minute) Add the cooked tempura chicken and sauce. Heat through
until the sauce starts to simmer. (1 minute) Take caution not to
cook for too long, that with soften your tempura chicken and
vegetables. Serve over the top of cooked rice and garnish the top
with peanuts.
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