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Kung Pao Chicken with Roasted Chickpeas

By: Sadia Malik from limitlessallergies.blogspot.com
Kung Pao Chicken with Roasted Chickpeas
Kung Pao Chicken with Roasted Chickpeas

"In this peanut, egg and vinegar free allergy friendly version of Kung Pao Chicken, roasted chickpeas are used as topping to give the crunch to the dish. The most popular dish in a Chinese takeout menu is Kung Pao Chicken. It is a Szechuan dish named after a governor of China's Szechuan province. Also known as Gong Bao or Kung Po, it is a very quick and easy dish to make. Usually made with chicken, peanuts and chilies, it is a combination fo sweet, salt, spicy and sour. "

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