Southwestern Kung Pao - cooking recipe

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

Preparation

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