Kung Pao Chicken
Makes 4 servings - ready in 20 minutes
1lb chicken breast
1 tbsp soybean or cooking oil
1/2 cup chopped green onion
2 tsp minced garlic
2 tsp crushed hot red pepper
1 tbsp chopped fresh ginger
1/2 tbsp cornstarch
2 tbsp rice wine
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar
1 tsp sugar
2 tsp sesame oil
1/4 cup peanuts, raw
4 cups cooked brown rice
Instructions:
1. Cut chicken into bite-sized cubes. Heat oil in a work or saucepan, add chicken and cook until no longer pink.
2. Remove chicken from the pan and set aside.
3. Add the onion, garlic, pepper and ginger to the pan and stir-fry 20 seconds.
4. In a small bowl, dissolve the cornstarch in the rice wine; stir in the soy sauce, vinegar, sugar and sesame oil and add to the pan. Cook, stirring until sauce thickens.
5. Stir in the peanuts and serve with the rice.
Original Recipe from: Page 93 of the January 2008 Oxygen Magazine
My Rating: Groceries expense very reasonable (had most everything at home)
Easy to make
3.5 out of 5
Would I make again? Yes.
My Rating: Groceries expense very reasonable (had most everything at home)
Easy to make
3.5 out of 5
Would I make again? Yes.
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