Kung Pao Chicken

I've been on an Asian kick lately......Joe isn't always open to trying new things and Chinese food is one thing he really doesn't like or eat.  But I find more and more if I cook it.....he will at least try it, and normally he likes it!  I have made a few recipes in the past that were Asian or Asian inspired and this was a new one we tried tonight!  It DID NOT disappoint!  In fact the whole meal was 2 large pans filled with food and both were totally empty when everyone was done!  Sooooo delish even my girls ate it!  So this one will be added to my rotation. 
I got the recipe from Amy at Sing for Your Supper and she always has winning recipes for me and my family!    I tweaked it a little bit because I didn't have all of the ingredients, and like I said it was delicious.....so the tweaking worked this time!!!

Kung Pao Chicken


1lb boneless, skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons of Vidalia onion chopped (I didn't have green onions)
3 garlic cloves (minced)

1/4 teaspoon crushed red pepper flakes (I used less than she called for b/c 2 of my taste tasters are my kids)

½ teaspoon ground ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry approx 7-10 minutes or until no longer pink inside.  (Amy calls for a 5-7 minute cooking time, but took a little closer to 10 minutes)  Remove chicken from wok.

Add onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.  Place over white or fried rice. 

I served ours with fried rice....I make my fried rice 2 ways....the "cheating way" which I think so much better or the regular way..which is still just as good and easy, but in my opinion not nearly as flavorful!   And it's the same as with the seasoning packet I use, but without the seasoning packet!  :)







Vegetable Fried Rice -- 1 packet of Sun-Bird Fried Rice Seasoning Mix  (and follow the directions OR do what I do)......

Ingredients


1 package (3/4 ounce) Sun-Bird® Fried Rice Seasoning Mix

2 tablespoons vegetable or canola oil

3 cups cooked white rice (COLD.....the colder it is the better it fries)

1/2 Vidalia onion chopped (or 3 green onions)

2 teaspoons soy sauce

2 eggs, beaten

Approx 10 baby carrots steamed

Approx 1/2 cup peas thawed or steamed


Preparation

In a pot of water boil carrots for approx 5 minutes.  Drain and chop.  Cook peas also.

In a large skillet, heat oil. Stir-fry rice and onions until heated through.

Add seasoning packet and soy sauce.  Continue to stir fry for one minute.

Push rice mixture to the sides of the skillet leaving an empty well in the center. Add eggs and scramble. Combine into rice when cooked.

Stir in peas and carrots  Cook for approx 2-3 minutes.  Serve

So SIMPLE...and So delicious!  you won't regret it!

******IF YOU DO NOT HAVE THE PACKET.....FOLLOW THE EXACT SAME DIRECTIONS EXCEPT.....drizzle with a little sesame oil when you add in soy sauce....just to give it a little more flavor.

Feel free to add cooked chicken, pork or shrimp to this recipe also!


~Gianna~