Kung Pao Chicken

Ingredients:

5 boneless skinless chicken thighs

2 celery stalks chopped

1 green pepper diced

1 red pepper diced

5 green onions diced

1 zucchini chopped

1/2 cup cooking oil

2TBS paprika

2 TBS minced garlic

2TBS sesame oil

4oz peanuts

1TBS balsamic vinegar

4oz BBQ sauce

2TBS red pepper flakes

2TBS soy sauce

1tsp ginger

3TBS sugar

Instructions:

1. Rinse chicken and cut into bite size pieces then season with paprika

2. Heat electric skillet to 400 degrees add cooking oil and chicken and cook until no longer pink

3. Next add vegetables and garlic to skillet along with sesame oil, reduce temperature to 200 degrees cover and simmer for 30 minutes until vegetables are soft

4. Prepare your kung pao sauce as follows:

a. Combine vinegar, bbq sauce, red pepper flakes, soy sauce, ginger and sugar in a mixing bowl, stir and set aside

5. Increase temperature to 300 degrees add peanuts and stir fry for 5 minutes, then add kung pao sauce, stir, cover, reduce temperature to warm and simmer for 10 minutes

6. Serve with rice