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.
|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.|
|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. http://cookingwithmandy.blogspot.com/2013/02/kung-pao-chicken.html