Kung Pao Chicken with Avocado Salsa
A spicy and savory Chinese dish made with marinated chicken, crunchy peanuts, and a fresh avocado salsa. Serve with steamed rice for a delicious and well-rounded meal.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into bite-sized pieces
- ●1/2 cup peanutschopped
- ●1 bunch scallionschopped
- ●3 cloves garlicminced
- ●2 inches gingergrated
- ●2 tablespoons soy sauceor to taste
- ●1 teaspoon sambhar powderor to taste
- ●2 ripe avocados avocadodiced
- ●to taste salt
- ●to taste pepper
Instructions
- 1
1. In a small bowl, whisk together soy sauce, sambhar powder, and 2 tablespoons of water. Add the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 2
2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- 3
3. In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the peanuts and cook until fragrant and lightly browned, about 2-3 minutes.
- 4
4. Add the scallions, garlic, and ginger to the wok and cook until the scallions are softened, about 2-3 minutes.
- 5
5. Add the cooked chicken back into the wok and stir to combine with the peanut and scallion mixture.
- 6
6. In a separate bowl, whisk together the diced avocado and a squeeze of lime juice. Season with salt and pepper to taste.
- 7
7. To serve, place the chicken and peanut mixture onto a bed of steamed rice. Top with the avocado salsa and serve immediately.
- 8
8. Garnish with additional scallions and peanuts, if desired.