There is something magical about Chinese food! It honestly has the ability cure anything from a broken heart to a hangover!
When it comes to making Chinese food, I usually tend to let the experts manage that for me since it is never quick and easy and usually turns my kitchen into a nightmare to clean.
That being said, there are times when I feel brave enough to attempt it and the end result is usually worth it!
I had never made Kung Pao Chicken but it is always one of the dishes we order for delivery so I figured, if I messed it up I can call for delivery and my boyfriend would be none the wiser about my failed attempt.
I have to admit though, it was less intimating than I thought and it didn’t take nearly as long as I had anticipated. Not every Chinese restaurant will add nuts to their Kung Pao but I really enjoy when they do so I opted for some crushed peanuts in the mix. If you have an allergy or prefer to not have them – it will still turn out great!
Here is what you will need:
♥ 3 boneless skinless chicken breasts cut into 1 inch pieces
♥ 1 tablespoon of cornstarch
♥ 2 teaspoons of sesame oil (you can use vegetable oil also)
♥ 3 tablespoons chopped green onions
♥ 3 tablespoons of minced garlic
♥ 1/4 teaspoon of crushed red pepper flakes (feel free to add more if you prefer it spicier)
♥ 1/2 teaspoon powdered ginger (or fresh if you have it)
♥ 2 teaspoons rice wine vinegar
♥ 2 tablespoons of soy sauce
♥ 2 teaspoons of sugar
♥ 1/3 cup dry roasted peanuts
♥ 4 cups of freshly cooked white rice
Here is what you will need to do:
♥ Toss chicken in a small bowl with cornstarch until evenly coated.
♥ Add oil to a skillet over medium heat. Stir fry chicken for 7/8 minutes until the center is no longer pink. Remove chicken and place on paper towel to drain.
♥ Add garlic. red pepper and ginger to the skilled and stir fry for about 15 seconds. Remove from heat.
♥ Combine vinegar, soy sauce and sugar in a small bowl and mix together well. Add sauce and chicken to skilled and toss to coat.
♥ Stir in peanuts and heat entire dish thoroughly. Garnish with green onion and serve over rice.
I feel like conquering this dish has opened up a doorway for me to try and make more Chinese inspired dishes! Is there anything you would suggest?
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