My first food post, how exciting! For some reason I've been on a Chinese food kick, which isn't usually what I gravitate towards. Over the past week we've ate Pepper Steak, Mongolian Cafe (new place out East, had to try once) and the following recipe. My husband and I are both ready to move on. But this was quite tasty.
Kung Pao Chicken
INGREDIENTS1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tbsp. cornstarch
3 tsp. light sesame oil
1 medium zucchini, cut into 1 inch cubes
1 green bell pepper, sliced thin
3 tbsp. green onions, chopped with tops
3 garlic cloves, minced
1 tsp. crushed red pepper flakes, use less for less spiciness
1/2 tsp. powdered or fresh ginger
1/4 cup rice wine vinegar
1/4 cup low sodium soy sauce
3 tsp. white sugar
1/3 cup dry, unsalted peanuts
4 cups cooked brown rice, hot
DIRECTIONS
Toss chicken and cornstarch together in small bowl.
Heat oil in large non-stick skillet or wok on medium heat.
Add chicken. Stir fry for 5 – 7 minutes or until no longer pink in center.
Remove from heat and transfer to plate.
Add green onions, garlic, zucchini, bell pepper, red pepper flakes and ginger to skillet or wok and stir fry until tender crisp. Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to the wok or skillet.
Add the chicken into the mixture and stir until well coated. Mix in the nuts and heat thoroughly. Serve over hot brown rice.
Source: Adapted from http://cullyskitchen.com
Coool! Jake is a lucky guy, and you are quite the talented gal!! I never even thought about food blogs, but I bet you'll be giving ol' RR a run for her money! I'll be looking for some delicious recipes!