Kung Pow Chicken and Scallops

Drew and I love ordering takeout from Dragon House. I almost ALWAYS get kung pow (extra spicy and no peanuts please). Drew is more the mongolian beef fan though. After attempting that dish and finding it to be a success, I thought it was time to try my hand at my favorite takeout meal!

Ingredients:

• 3 boneless chicken breasts
• Vegetables of your choice (I used frozen Birds Eye broccoli stir fry mix)
• 2 TBSP vegetable oil
• Scallops (I had frozen baby scallops in the freezer I needed to use up!)
• FOR THE MARINATING SAUCE -
• 1 TBSP soy sauce
• 1 tsp sesame oil
• 1 clove of garlic, pressed
• 1 TBSP corn starch
• FOR THE SEASONING SAUCE -
• 4 TBSP Chili Puree with Garlic (Found this at the grocery store. YUM!)
• 2 TBSP white rice vinegar
• 1/2 tsp sugar

Directions:

• Cut chicken into cubes
• Mix all of the ingredients for the marinating sauce and add chicken. Let chicken remain in the sauce for about an hour.
• Heat oil in saute pan and add chicken. Once cooked, remove chicken and set aside.
• In a small saute pan, cook scallops. Once cooked, set them aside also
• Add vegetables to saute pan and cook using remaining oil in pan
• Mix all ingredients for the seasoning sauce
• Slowly add a little bit of the sauce and stir to coat
• Add chicken and scallops to the vegetable/sauce mixture. Continue to stir and keep adding sauce until it is gone and everything is well coated.

I kept mine over low heat for a bit longer so that the sauce would thicken up. This was DELICIOUS! Spicy but not overpowering. The marinating sauce really gave the chicken a good flavor that added to the total taste of this meal. I really suggest trying this! And you can make it make it with any meat (or tofu) that you enjoy!

Adapted from the label off of my Chili Puree with Garlic :)