Friday, March 25, 2016

Eat The World- Kung Pao Chicken

I often moaned and groaned about the lack of good Chinese food while living at the lake. That's the drawback to country living. No Chinese restaurant within nearly an hour's drive, and certainly no delivery. Just means I had to make it myself. I am NO authority on Asian cooking. Never have been. Asian cooking is by far my weakest area so I am always on the look out for easy Asian recipes I can duplicate at home. 

Now that The Chef and I have returned to city life we are surrounded by loads of awesome Chinese restaurants and delivery places- one just a block from the city house. Believe me, Chinese delivery comes in so handy on nights when I just do NOT have the energy to cook, but that doesn't mean I don't still need to perfect my Asian cooking skills. Being closer to the huge grocery stores with all kinds of produce options and specialty ethnic grocery items makes it super easy to try a new recipe as often as I can. 

Stuck in the house one night during a nasty winter storm, I found this amazing recipe from Supper For a Steal on Twitter, and I was super excited to make it myself! I knew The Chef would love it, since he prefers Chinese dishes that are not deep fried and I knew I would love all the fresh veggies and nice kick of heat. The peanuts add a crunchy salty element that really makes the dish. Give this one a try for sure.

Supper For a Steal's Kung Pao Chicken
adapted from Supper For A Steal

1 large boneless, skinless chicken breast (about 3/4 lb) cubed
1 large zucchini, quartered then chopped
1/2 large white onion, chopped
1 stalk celery, sliced
3 clove garlic, minced
1 inch piece of ginger, skin removed and minced
3 tablespoons vegetable oil
1 teaspoon red pepper flakes
3 tablespoons roasted peanuts
1 scallion, chopped

1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon sherry vinegar
1 teaspoon oil

2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon rice wine vinegar
2 tablespoons water
1 teaspoon cornstarch

Whisk marinade ingredients together in a small bowl. Add chicken and refrigerate for 30 minutes to an hour.

Mix all the sauce ingredients in a small bowl.

Add 1 tablespoon of oil to large skillet, Cook chicken on medium heat for 3-5 minutes or until almost fully cooked. Remove and set aside. Add another tablespoon of oil and cook zucchini, celery, white onion for 5 minutes. Add ginger, garlic, red pepper flakes and return chicken to skillet. Add peanuts and sauce and cook 2-3 minutes til heated through and chicken is cooked. Sprinkle with scallions before serving.

How easy was that? Just as good as any Chinese take out I have ever had!

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I mentioned. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 55: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

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