Quick Asian-Style Kung Pao Chicken

>> Thursday, November 12, 2009

1 pound skinless, boneless chicken breast, cut into bite sized cubes
1 tablespoon cornstarch
2 teaspoons sesame oil
4 green onions, chopped
3 garlic cloves, minced
1-2 teaspoon fresh ginger, grated
1 teaspoon crushed red pepper flakes (more or less depending on your taste)
4 tablespoons soy sauce
4 tablespoons rice vinegar
1-2 teaspoons organic sugar
3/4 cup roasted peanuts

Combine chicken and cornstarch in a bowl and toss until coated. Combine soy sauce, rice vinegar, sugar in another bowl and stir to dissolve sugar. Set aside. Heat a wok with sesame oil over medium heat. Once the wok is heated to the point of smoking, add the chicken and stir fry until no longer pink inside. Remove the chicken from the wok and set aside.

Add the garlic, ginger, red pepper and green onions to the wok and stir fry for 30 seconds, stirring constantly.  Add the soy sauce, vinegar, and sugar mixture to the wok along with the cooked chicken and peanuts. Coat the chicken and peanuts with sauce and heat on low thoroughly. Serve over white rice or fried rice.  Enjoy!


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