Easy Kung Pao Chicken recipe by Sanegeal Farmhear

Easy Kung Pao Chicken recipe by Sanegeal Farmhear

So okay. The Kung Pao sauce by Clare Ole which I bought years ago was intended to be used for an attempt to remake Yellow Cab's Charlie Chan pasta. But then up until now it didn't come to a fruition and one day I realized that the expiration date was nearing so I'd decided to make it as Kung Pao Chicken except it wasn't poured on the pasta but on rice.

This is my first time using the sauce so I don't know what the taste will be. However, I made this today:

Clara Ole 225g Kung Pao Pasta Sauce

4-5 medium size onion julienned

1 medium size oni-5onions julienned

Handful of sugo nuts greaseless blue, half of which crushed

1/2-1 kg of chicken tinola cut (cubed)

Salt

Pepper

Oil

1. Season chicken with salt and pepper. Set aside for around 1-2 minutes.
2. Pour oil 3-4 tablespoons in a pot and saute the onions 4-5onions julienned until lighter in an induction pan 200 setting.
3. Put the chicken cubed and cover the lid. Cook and turn over if necessary until no more pinkish part is seen in the chicken. Let it boil for around 3-5 minutes.
4. Add the crushed peanuts and the whole peanuts. Let it boil for a while.
5. Add the remaining onions and let it simmer