Ingredients
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2
-
1
-
2
-
3
-
2
-
1
-
2
-
1
-
2
-
1
-
-
-
-
-
Directions
Southwestern Kung Pao, , I tried this because of the recipe contest and it was delicious! The mix of Asian and tex-mex flavors was so interesting and the hint of sweetness from the banana added even more depth. Definitely one of the most creative recipes entered., Mmmm…tasty… I ate this for dinner 5 nights in a row! I was a little leery about banana flavor in my dinner, but when I ate the finished product, it was just a really nice blend of all the flavors. It was easy to make, too – only took about 15-20 min. to do all the prep work. As a bonus, it even looked good – lots of color!
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Steps
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1
Done
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Dice Chicken Breast Into Small Bite-Sized Chunks. |
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2
Done
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Divide Into Two Ziploc Bags or Bowls For Marinating. |
|
3
Done
|
Dice the Pork Into Similar Size Pieces, Divide, and Add to Containers With Chicken. |
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4
Done
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to One Container of Chicken and Pork Add: 1 Teaspoon Hot Chili Sauce, 1 Tablespoon Sesame Oil, and 1 Tablespoon Soy Sauce. |
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5
Done
|
Coat the Chicken and Pork Pieces and Refrigerate For 30 to 60 Minutes. |
|
6
Done
|
in the Other Container of Chicken and Pork, Add 1 Tablespoon Sesame Oil, 1 Teaspoon Cumin, 2 Minced Cloves of Garlic, 1 Tablespoon of Cilantro, and Diced Jalapeno, If Desired. |
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7
Done
|
Coat the Chicken and Pork Pieces and Refrigerate For 30 to 60 Minutes. |
|
8
Done
|
in a Small or Medium Pan, Mix 1 Tablespoon of Cornstarch With 1 Tablespoon of Water. |
|
9
Done
|
Stir in 1 Tablespoon of Soy Sauce, Peanuts, 1 Teaspoon of Chili Paste, 1 Teaspoon Balsamic of Vinegar, and 1 Tablespoon of Brown Sugar. |
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10
Done
|
Heat Slowly. |
