Southwestern Kung Pao Recipe

Name: Southwestern Kung Pao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless chicken breasts; 1 lb pork tenderloin; 2 teaspoons hot chili paste, divided; 3 tablespoons sesame oil, divided; 2 tablespoons soy sauce, divided; 1 teaspoon cumin; 2 cloves minced garlic, divided; 1 jalapeno pepper, diced (optional); 2 tablespoons cilantro, finely chopper and divided; 1 teaspoon balsamic vinegar; 1 tablespoon brown sugar; 4 ounces of chopped peanuts; 1 medium banana, diced; 1 (15 ounce) can black beans, drained and rinsed; 1 cup frozen corn; 1 medium red bell pepper, diced; 1 tablespoon cornstarch; 1 tablespoon water; tortilla

Servings: persons

2 boneless chicken breasts
1 lb pork tenderloin
2 teaspoons hot chili paste, divided
3 tablespoons sesame oil, divided
2 tablespoons soy sauce, divided
1 teaspoon cumin
2 cloves minced garlic, divided
1 jalapeno pepper, diced (optional)
2 tablespoons cilantro, finely chopper and divided
1 teaspoon balsamic vinegar
1 tablespoon brown sugar
4 ounces of chopped peanuts
1 medium banana, diced
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
1 medium red bell pepper, diced
1 tablespoon cornstarch
1 tablespoon water
tortilla

1
Dice chicken breast into small bite-sized chunks.
2
Divide into two Ziploc bags or bowls for marinating.
3
Dice the pork into similar size pieces, divide, and add to containers with chicken.
4
To one container of chicken and pork add: 1 teaspoon hot chili sauce, 1 tablespoon sesame oil, and 1 tablespoon soy sauce.
5
Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
6
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.
7
Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
8
In a small or medium pan, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
9
Stir in 1 tablespoon of soy sauce, peanuts, 1 teaspoon of chili paste, 1 teaspoon balsamic of vinegar, and 1 tablespoon of brown sugar.
10
Heat slowly.
11
Heat 1 T sesame oil in a wok or large saute pan on high heat.
12
Add chicken and pork from both containers and cook until meat is cooked.
13
Add diced red bell pepper, cook until tender.
14
Add diced banana, black beans, corn, and 1 tablespoon of cilantro.
15
Add cornstarch mixture.
16
Stir in thoroughly.
17
Serve mixture on tortillas.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 boneless chicken breasts, 1 lb pork tenderloin, 2 teaspoons hot chili paste, divided, 3 tablespoons sesame oil, divided, and more.

Yes, Southwestern Kung Pao falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Kung Pao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions