Ingredients
Kung Pao Sauce
- • 2 tablespoons soy sauce
- • 2 tablespoons balsamic vinegar
- • 2 teaspoons sesame oil
- • 4 teaspoons cornstarch
- • 2 tablespoons Sriracha
Rice Bowl
- • Azteca Taco Salad Shells (in refrigerated section)
- • 1 lb chicken breast, diced
- • ½ cup peanuts
- • clove garlic, diced
- • 1 red pepper, chopped
- • 4 oz can pineapple, diced
Directions
- Combine all ingredients for sauce in a bowl until cornstarch is dissolved.
- Mix half of the sauce with the uncooked chicken, and let marinate in the refrigerator for at least 30 minutes.
- Set the other half of the sauce aside.
- While chicken is marinating, cook Azteca Taco Salad Shells according to package directions.
- In a large skillet or wok over medium heat, add chopped red pepper and cook for 4-5 minutes. Add garlic and chicken, and cook until no longer pink, about 5-6 minutes.
- Lower heat to simmer and pour in the remaining sauce and peanuts to coat chicken and vegetables. Allow sauce to thicken for 1-2 minutes.
- Remove from heat and top with diced pineapple or your favorite vegetables.
- Serve in a warm Azteca Taco Salad Shell over rice prepared your favorite way.
