Baked Kung Pao Chicken
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
4 chicken breasts, cut into bite-sized pieces
Salt and pepper
3 eggs, beaten
1 1/2 cups cornstarch
1/4 cup canola oil
1/3 cup soy sauce
1/3 cup rice vinegar
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
2 cloves garlic, minced
1/3 cup brown sugar
1 tablespoon cornstarch
3 red Bellafina peppers, chopped
2-3 tablespoons chopped jalapeno
1/3 cup peanuts
2 green onions, chopped
Preheat oven to 325 degrees. Season chicken with salt and pepper.
Place the 1 1/2 cups cornstarch and the beaten eggs into 2 separate bowls. Dip the chicken pieces into the beaten egg, then into the cornstarch.
Heat the canola oil in a large skillet over medium high heat. Cook the chicken, working in batches if necessary, until it is golden brown (don’t worry if it’s not cooked through, it will finish cooking in the oven). Place the chicken into a greased, 9×13 inch baking dish.
In a medium bowl, whisk together the soy sauce, rice vinegar, Sriracha, sesame oil, garlic, brown sugar and 1 tablespoon of cornstarch. Pour over the chicken and toss to coat. Sprinkle the Bellafina pepper, jalapeno and peanuts over the chicken.
Bake for 40-45 minutes, or until chicken is cooked through, stirring once halfway through baking time. Before serving, stir in the chopped green onions.
Slightly adapted from a recipe from letsdishrecipe.com