The Frugal Kitchen: Chicken Kung Pao

This is a quick stir fry recipe, so be sure you have all the ingredients prepped and ready to go before you start cooking.  I made this recipe mild for my daughter, but just add more red pepper if you like your food spicy.

INGREDIENTS

Chicken

2 boneless, skinless chicken breast cut into 1" pieces
1Tbs.  Chinese wine or dry sherry
1 tsp. baking soda
2 tsp. corn starch
1 tsp. or more of red pepper flakes


Sauce

3 Tbs. soy sauce
2 Tbs. rice vinegar
2 Tbs. turbinado sugar
1 tsp. corn starch
1 Tbs. Chinese wine or dry sherry
1/2 cup stock, chicken or vegetable


Other ingredients

cooking oil
2 Tbs. finely chopped garlic
2 Tbs. finely chopped ginger
green onions cut into large pieces
1/2 cup peanuts rough chopped
1 tsp. sesame oil



Put the chicken ingredients into a bowl and allow to marinate for 15 minutes.

Mix together your sauce ingredients in another bowl.

Add 1 Tbs. cooking oil into a medium hot wok.  Add chicken, toss until it is done, then remove to a bowl.  Add 1 Tbs. cooking oil into wok, add garlic and ginger, and toss until lightly browned.

Put the sauce ingredients into the wok, then add in the chicken.  Stir until sauce thickens, then add the green onions and peanuts.  Remove from the heat and stir in the sesame oil.

Serve over rice or noodles.

You can adjust this recipe to include any firm green vegetable cut into 1" cubes.  It's quite versatile and a good recipe to teach children how to cook.  Enjoy!

God bless,
Pam