Kung Pao Chicken
As you can probably tell by most of my posts, I love food. I love to cook. I love to eat. I love when my family ask "what's for dinner" and when I tell them they go "Ohhhh yum". I love that they love my cooking.
I was craving some of my favourite Chinese dish one day when a friend of mine said she had a recipe for it. Sure...I'll take the recipe, thinking of course that it would be one that I'd put on the 'too hard' pile or had ingredients that were strange, and therefore I'd NEVER prepare it.
How wrong I was. Ohhhhh this is sooooo yummy!!!! Don't be put off by the peanut paste (peanut butter). It WORKS!!! This recipe earns me some major MUMMY POINTS thanks to my friend Michelle R.
KUNG PAO CHICKEN
2 cups raw cubed chicken breasts
2 cups chopped green, red and yellow peppers
1 cup dry roasted peanuts
1/2 cup diced onion
2 Tbs fresh ginger finely diced (or 2 teaspoons of dry)
5-6 garlic cloves diced
Mix 2 Tbs of Soy Sauce and 1 Tbs of Corn Starch together. Marinate the chicken in this for 10-15 minutes.
While chicken is marinating make the following sauce mix in a small bowl:
1/2 cup brown sugar
1 Tbs crunchy peanut butter (optional)
2 Tbs soy sauce
2 Tbs white vinegar
Mix for a bit till sugar is dissolved and PB starts to blend in.
Time to fry the chicken in about 2 Tbs of oil until fully cooked.
Remove chicken from pan. Add 2 Tbs of oil to pan and saute onions, garlic and ginger till fragrant. Approx 1-2 minutes.
Add sauce mix to the onions, garlic and ginger and bring to a boil.
Now add the chicken and peppers. Stir all together. Remove from heat. Stir in peanuts.
Serve with rice.
As you can probably tell by most of my posts, I love food. I love to cook. I love to eat. I love when my family ask "what's for dinner" and when I tell them they go "Ohhhh yum". I love that they love my cooking.
I was craving some of my favourite Chinese dish one day when a friend of mine said she had a recipe for it. Sure...I'll take the recipe, thinking of course that it would be one that I'd put on the 'too hard' pile or had ingredients that were strange, and therefore I'd NEVER prepare it.
How wrong I was. Ohhhhh this is sooooo yummy!!!! Don't be put off by the peanut paste (peanut butter). It WORKS!!! This recipe earns me some major MUMMY POINTS thanks to my friend Michelle R.
KUNG PAO CHICKEN
2 cups raw cubed chicken breasts
2 cups chopped green, red and yellow peppers
1 cup dry roasted peanuts
1/2 cup diced onion
2 Tbs fresh ginger finely diced (or 2 teaspoons of dry)
5-6 garlic cloves diced
Mix 2 Tbs of Soy Sauce and 1 Tbs of Corn Starch together. Marinate the chicken in this for 10-15 minutes.
While chicken is marinating make the following sauce mix in a small bowl:
1/2 cup brown sugar
1 Tbs crunchy peanut butter (optional)
2 Tbs soy sauce
2 Tbs white vinegar
Mix for a bit till sugar is dissolved and PB starts to blend in.
Time to fry the chicken in about 2 Tbs of oil until fully cooked.
Remove chicken from pan. Add 2 Tbs of oil to pan and saute onions, garlic and ginger till fragrant. Approx 1-2 minutes.
Add sauce mix to the onions, garlic and ginger and bring to a boil.
Now add the chicken and peppers. Stir all together. Remove from heat. Stir in peanuts.
Serve with rice.
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