If you like Chinese food, you are going to heart this recipe! Kung Pao chicken is my first attempt ever at an Asian dish and I have to say, it was delish. Oh, and who knew fried rice was that easy? Check this out:
Kung Pao Chicken
1 lb. boneless-skinless chicken breasts (cut into 1" pieces)
1 tbsp. cornstarch
2 tsp. sesame oil
3 tbsp. green onions (chopped)
3 garlic cloves (minced)
1/2 tsp. crushed red pepper flakes
1/2 tsp powdered ginger
2 tbsp. rice wine vinegar [look in the Chinese cooking section at grocery store for this]
2 tbsp. soy sauce
2 tsp. sugar
1/3 cup dry roasted peanuts
Step 1: Combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired.
5 cups cooked leftover white rice (at least 1 day old) [I didn't have day-old rice so I just used 2 cups of Minute rice and prepared as directed on the box]
1 medium onion (diced)
6 cloves garlic (minced) [I omitted]
2 eggs (beaten)
1 cup frozen peas and carrots (thawed)
1/2 tbsp. turmeric [I omitted]
Soy sauce (to serve)
2 tbsp. oil (for frying) [I used sesame oil]
Step 1: Add a little bit of oil or cooking spray to heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
Step 2: Heat wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
Step 3: Serve with soy sauce.