Wednesday, May 5, 2010

Kung Pao Chicken

3-4 servings

1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
1 Tbsp. cornstarch
2 tsp. light sesame oil or vegetable oil
3 Tbsp. green onions, chopped with tops
2 garlic cloves, minced
1/4 - 1 1/2 tsp. crushed red pepper flakes (to taste)
1/2 tsp. powdered ginger (or fresh grated if preferred)
1/4 cup rice wine vinegar
1/4 cup soy sauce
4 tsp. sugar
1/3 cup dry roasted (or lightly salted) peanuts
4 cups cooked rice, hot

1. Combine chicken and cornstarch in small bowl, toss to coat.
2. Heat oil in large nonstick skillet or wok on medium heat
3. Add chicken
4. Stir fry 5-7 min. or until no longer pink in center
5. Remove from skillet and keep warm
6. Add onions, garlic, red pepper and ginger to skillet
7. Stir fry 15 seconds
8. Remove from heat
9. Combine vinegar, soy sauce and sugar in small bowl; stir well
10. Add vinegar mixture to skillet
11. Return chicken to skillet, stir until well coated
12. Stir in nuts
13. Heat thoroughly, stirring occasionally
14. Serve over hot rice.

This was one of the first Asian dishes I made besides stir fry. It's a good one to start with as it uses ingredients you most likely have in your cupboards. I also like it because it's so easy to adjust the flavors and heat to your liking. Thanks to my friends Kathryn and Chris for sharing it with me!

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