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Sunday, December 26, 2010

Kung Pao Chicken

Asian cuisine might not seem like a normal entree to post on the blog the day after Christmas, but it's necessary because it's really the only "real food" that I have to post right now!  This was a Cooking Light recipe that I had tagged to make once I received the December magazine.  I cooked it up for mom and dad the other night and we enjoyed it with some brown rice.  I did add a bit too much cayenne pepper (I had also used a hot chili sesame oil) so it definitely had a kick to it.  Ron had some leftovers though and said he really liked it.  Dad really enjoyed it deeming it an "8 at a chinese restaurant."  But, mom and I had to make sure we had a peanut with every bite to take the spice down a notch.
It was very easy to mix together and an alternative to your chinese take-out.  Even though it's a cooking light recipe, I think it's totally ok to add more peanuts.  Honestly, 2 Tbsp of peanuts?!  Who are they kidding??
Quick and Easy Kung Pao Chicken
from Cooking Light, December 2010
Yield:  about 4 servings
  • 2 Tbsp dark sesame oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1 inch pieces
  • 3/4 cup water
  • 3 Tbsp lower sodium soy sauce
  • 2 tsp cornstarch
  • 1 tsp brown sugar
  • 1/2 tsp bottle minced ginger
  • 1 to 1 1/2 tsp crushed red pepper
  • 1 cup thinly sliced red bell pepper (about 1 large)
  • 1 cup snow peas, trimmed
  • 2 Tbsp (or more) chopped unsalted, dry-roasted peanuts
  1. Heat sesame oil in a large skillet over medium-high heat.  Add onion to pan; saute 3 minutes or until softened.  Add garlic; saute 30 seconds, stirring constantly.  Add chicken; saute 3 minutes or until chicken begins to brown.
  2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves.  Add water mixture to pan; bring to a boil.  Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.
  3. Sprinkle with nuts and serve with rice.  Enjoy!

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