KUNG PAO

March 29, 2011

Every Tuesday night we eat a chicken dish for dinner. This recipe was a hit with my family so I thought I'd pass it on.

6 skinless, boneless chicken breast, diced into bite size

3 tbsp cornstarch

6 tsp sesame oil

4 green onions, chopped

4 garlic cloves, minced

3 tsp fresh ginger, grated

1 tsp crushed red pepper flakes (more if you like it spicy)

9 tbsp soy sauce

9 tbsp seasoned rice vinegar

3 tsp sugar

1 cup roasted peanuts

Directions:

Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat wok with sesame oil over medium high heat. Once the pan is hot add the chicken and stir fry until no longer pink inside. Remove the chicken from the pan and set aside.

Add garlic, ginger, red pepper and green onions. Stir fry 30 sec. Add soy sauce and vinegar mixture to pan with chicken and peanuts. Heat thoroughly. Serve over rice and garnish with green onions.

Enjoy!