Kung Pao Chicken

Every Tuesday night is chicken night at our house.

Which means I'm always on the lookout for another way to cook chicken that doesn't feel like...well, another chicken dinner.

This Kung Pao Chicken was a hit with the family, so it's definitely one worth passing along.

Ingredients

• 6 skinless, boneless chicken breasts, cut into bite-size pieces
• 3 tablespoons cornstarch
• 6 teaspoons sesame oil
• 4 green onions, chopped
• 4 garlic cloves, minced
• 3 teaspoons fresh ginger, grated
• 1 teaspoon crushed red pepper flakes (more if you like it spicy)
• 9 tablespoons soy sauce
• 9 tablespoons seasoned rice vinegar
• 3 teaspoons sugar
• 1 cup roasted peanuts
• Cooked rice, for serving

Directions

Prepare rice according to package directions.

Combine chicken and cornstarch in a bowl and toss until evenly coated.

In a separate bowl, combine soy sauce, rice vinegar and sugar. Set aside.

Heat sesame oil in a wok over medium-high heat. Once hot, add chicken and stir-fry until cooked through and no longer pink. Remove chicken from the pan and set aside.

Add garlic, ginger, red pepper flakes and green onions to the wok. Stir-fry for about 30 seconds.

Return chicken to the pan and add the soy sauce mixture and peanuts. Toss together and heat thoroughly.

Serve over warm rice and garnish with green onions.

Enjoy!