PANDA EXPRESS KUNG PAO CHICKEN COPYCAT

Panda Express Kung Pao Chicken is Full of spicy chicken, zucchini, red bell peppers and crunchy peanuts in an easy ginger garlic sauce, this recipe is authentically Panda Express!

INGREDIENTS

• 1 pound boneless skinless chicken breast diced into 1/2-inch pieces
• 1/4 cup water
• 1/2 teaspoon salt
• 1/2 large egg
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon cooking wine (I used white wine)
• 2 1/2 tablespoons soy sauce (I use Kikkoman Reduced Sodium)
• 1/3 cup water
• 2 1/2 tablespoons vegetable oil (divided use)
• 12 whole dry chili peppers smaller than 3 inches; if longer, cut in half
• 1/4 cup diced green onion white part only, in 1/2-inch pieces
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon crushed red chili pepper
• 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
• 1 teaspoon sesame oil
• 2 ounces dry roasted peanuts
• 1 red bell pepper cut into 3/4 inch cubes
• 1 large zucchini cut into 3/4 inch cubes

INSTRUCTIONS

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COPYCAT NOTHING BUNDT RED VELVET CAKE

Ingredients
For the cake

• 1 box Red Velvet Cake Mix*
• 3/4 cup sour cream at room temperature
• 1/2 cup vegetable oil
• 1/2 cup water
• 1/4 cup mayonnaise
• 3 eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips

For the frosting

• 8 ounces cream cheese softened
• 1/4 cup butter softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• *Note - If you can't find a red velvet mix use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring

Instructions

1. Preheat oven to 350°F. Grease a Bundt pan. (I use Crisco and lots of it.) Set aside.
2. Place all ingredients in a large bowl. Mix on low with an electric mixer until ingredients are combined, then turn up the speed to medium and beat for two minutes. 
3. Pour into prepared pan and bake for 45-50 minutes or until a tooth pick inserted in the middle comes out clean. Let cool.
4. ..............
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