Kung pao chicken from 100 Techniques: Master a Lifetime of Cooking Skills, from Basic to Bucket List (page 83) by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on January 09, 2024

    As I took some liberties with the method (sooo many separate "mix in a small bowl" & "in/out of the pan" steps), this is really about the sauce ingredients coming together beautifully. I marinated 6 oz of pork tenderloin sliced into thin strips as instructed & I cut the sauce in 1/2, replacing whole dried de Arbols (which would have to be removed) with my dried/crushed de Arbol flakes to taste & cashews in place of peanuts. With lots of extra vegetables & a bed of cauliflower rice, we had a very tasty ( & spicy from the de Arbol) dinner bowl.

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