I thought I had posted this recipe a long time, but it turns out I hadn’t. This is one of Bret’s most favorite meals, and I like it too, especially because its quick and easy to make. Once again, this is from recipezaar.
Kung Pao Chicken
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 tablespoon cornstarch
- 2 teaspoons light sesame oil or vegetable oil
- 3 tablespoons green onions, chopped with tops
- 2 garlic cloves, minced
- 1/4-1 1/2 teaspoon crushed red pepper flakes (I use 1/2 tsp)
- 1/2 teaspoon powdered ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
- 3 cups cooked rice, hot
Combine chicken and cornstarch in small bowl. Toss to coat. Heat oil in large non-stick skillet or wok on medium heat. Add chicken. Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat.
Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds.
Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet.
Return chicken to skillet. Stir until chicken is well coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.
I haven’t figured out any sides that go really well with this meal, and I’d love some suggestions, especially vegetable sides.