Here is an easy weeknight meal you can make in a hurry, Kung Pao Chicken. This take out recipe is my husband’s favorite Americanized Chinese take-out. We make this pretty pften, about once a month. I added green peas to my rice this time, to get my little guy to eat more vegetables.
Yield: Serves 4
2 lbs. chicken, cut in bite sized pieces
1 cup dry roasted, unsalted peanuts
1 clove garlic, chopped fine
2 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 teaspoon freshly grated ginger
1 tablespoon cornstarch
1/4 cup water
3 bunches spring onions, sliced
Siracha hot sauce to taste
Steamed rice, with 1 cup frozen and defrosted peas added
1. Prepare rice according to package directions. When it is done, fluff with a fork and add green peas. Put lid back on rice to keep warm.
2. Preheat large skillet or wok. Add vegetable oil to skillet, then add chicken. Cook chicken until done over medium-high heat, and then turn heat to medium. Add peanuts, garlic, brown sugar, soy sauce, vinegar, sesame oil, and ginger. Saute for 2 – 3 minutes. Dissolve cornstarch in water and add to skillet. Cook until sauce has thickened and then add green onions. Cook for just a minute or so and then remove from heat.
3. Serve with Siracha hot sauce on the side if you have little ones who don’t like spicy food. Stir Siracha hot sauce into stir fry to taste if everyone likes spicy food.
