Tuesday, June 26, 2012

Easy Kung Pao Chicken

Chinese food is a big deal at our house! PF Changs is my newest vice, but sice the closest one is 2 hours from where we are, I have to make do with what we've got! This recipe did NOT dissapoint! I am in love! I was a little worried because Kung Pao Chicken is my husband's favorite chinese dish, but he loved it too! And, it was EASY! I was suprised at how easy it was!! This will definetly make the menu for many weeks to come!

EASY Kung Pao Chicken
2 chicken breasts cut into 1 inch chunks
2 tablespoons cornstarch
1 teaspoons sesame oil
2 teaspoons canola oil
1 tablespoon green onions (chopped)
1 medium zucchini (diced)
1 bell pepper (diced)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts (optional)

Toss chicken chunks in cornstarch and set aside. Heat oils in a wok to medium and add chicken. Cook chicken until no longer pink (about 7-10 minutes) Remove chicken from wok.
Add zucchini, onion, bell pepper, red pepper flakes, and ginger to the wok, saute for 7-10 minutes. Add garlic and chicken to pan.
In a bowl, mix rice wine vinegar, soy, and sugar, and mix well. Add to wok and simmer for 5-10 minutes. Add peanuts (optional)
Serve over rice.

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