Page 119 - 18-27 Oct 20, 21

Sheet pan Dinners wraps

INGREDIENTS DIRECTIONS
Kung Pao Chicken Thighs Prepare the Kung Pao Chicken Thighs
6–8 chicken thighs
Preheat oven to 400 degrees Fahrenheit
1 egg
(200 degrees Celsius). Line a baking sheet
1 and 1/2 to 2 cups Panko Crumbs with Parchment Paper; set aside.

1 red pepper, diced
1 can Baby Corn, cut in chunks Toss chicken in egg, then coat each piece
on both sides in crumbs, covering it fully.
1/4 pound snow peas Place chicken skin side down on prepared
baking sheet. Bake for 35 minutes.
1/4 cup peanuts, chopped (optional)
Prepare the Sauce
2 scallions, sliced
Sauce Combine all ingredients in a small bowl
and whisk to combine.
1/4 cup Soy Sauce

2 teaspoons Sesame Oil over. Place pepper, baby corn and snow
peas around the chicken in the pan.
2 tablespoons vinegar
Pour about three quarters of the sauce
3 cloves garlic
over the chicken pieces and pour
1 cube Frozen Ginger
the remainder of the sauce over the
2 tablespoons oil vegetables. Return the pan to the oven
and bake for another 35–40 minutes.
2 tablespoons mirin (Japanese rice wine; Remove pan from oven and garnish with
optional) peanuts and scallions.
2 tablespoons honey
1/2 teaspoon kosher salt