Friday, February 22, 2013

Kung Pao Chicken

I do enjoy Chinese food, However, I HATE the sodium levels that come with it.
No thanks! 
I do my best to cook these type of dishes, 
and make them a bit healthier. 
Josh LOVES Kung Pao chicken, and this recipe definitely adds a kick to it. 
1 1/2 boneless, skinless chicken breasts, cut into bite sized pieces.
1 tbsp. Cornstarch
2 tsp. sesame oil
2 tbsp. vegetable oil
4 green onions, chopped
2 large garlic cloves, minced
2 tsp. fresh ginger, grated
1/2 tsp crushed red pepper flakes
3 tbsp. seasoned rice vinegar
2 tbsp. soy sauce
1 tsp. sugar
1/2 cup roasted peanuts (to eliminate more sodium, use unsalted peanuts)
cooked brown rice (cook whatever you will need to feed your family)

Serves 4-6
Cut up chicken into bite sized pieces, and place in a medium sized bowl.
Cover the chicken with cornstarch
In another bowl combine the vinegar, soy sauce and sugar.
Set aside.
Heat a large skillet, or wok, with sesame oil and the vegetable oil over medium high heat.
When the oil is piping HOT....
....add the chicken, and stir to sear all sides of chicken.
Stir Fry 5-6 minutes (or until no longer pink  inside). 
Our little helper really wanted to catch the stir-fry action!
Remove chicken from skillet and set aside.
Add the green onions (leaving a few for garnish),
garlic, ginger and red pepper flakes.
Stir fry for 30 seconds over medium high heat, stirring constantly.
Add the Chicken back to the wok.
Add the soy sauce/vinegar mixture. Stir.
Add the peanuts and stir until everything is thoroughly heated.
Add 1 cup of cooked brown rice to a plate
....and follow that up with a big scoop of the chicken!

This is sure to be a family favorite, that packs flavor and NOT excess sodium.

Recipe adapted from Mandy's cooking blog.

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