Kung Pao Chicken

Kung Pao Chicken -- Supper for a Steal

I feel like lately I’ve been on an Asian food kick. Chinese, Japanese, and Thai are some of my favorite cuisines. I have been getting into cooking them at home more and found that I actually like my home cooked dishes better than those I order in restaurants. At home I can control how hot I want it and my order is always correct, unlike the other day when I asked for my red curry Thai hot and instead I got mild red curry and hot pad Thai, hmm…

So my quest to cook more Asian foods at home has begun. I like that this recipe is pretty healthy if you are trying to go low carb this new year you could serve it over a bed of stir fry vegetables. Either way it will be delicious!

Kung Pao Chicken - Supper for a Steal

Kung Pao Chicken
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 2 large chicken breasts (about 1lb total), cut into 1” pieces
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame or vegetable oil
  • 3 tablespoons green onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon fresh grated ginger (or can substitute ground)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar

Instructions
  1. In a bowl, combine chicken and cornstarch. Toss to coat.
  2. Heat oil in a large skillet over medium heat. Add chicken and stir fry 7-8 minutes until no longer pink. Remove from skillet, set aside.
  3. Add onion, garlic, red pepper, and ginger to skillet. Stir fry quickly less than a minute.
  4. In a small bowl combine vinegar, soy sauce and sugar. Add to skillet.
  5. Add chicken back in and toss to combine. Let simmer over medium low heat until sauce has thickened.
  6. Serve over rice.

 

Adapted from Food.com

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