To continue with my “Asian kick” in the kitchen, I bring you my next recipe: Kung Pao Chicken. It’s a garlicy and spicy sauce (as spicy as you want to make it) topped on chicken that takes about 15 minutes to make from start to finish. So, in the time it takes you to make the rice on your stove top, you can have some delicious chicken to top it!
It’s another simple meal to put together. And you likely have most of the ingredients in your cupboard, especially if you do any oriental cooking. Let’s see what it takes to make this masterpiece:
- 1 pound of boneless, skinless chicken breasts
- 1 tablespoon of cornstarch
- 2 teaspoons of sesame oil
- 3 tablespoons of green onions, chopped
- 3 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of powdered ginger
- 2 tablespoons of rice wine vinegar (I use apple cider vinegar as a substitute)
- 2 tablespoons of soy sauce
- 2 teaspoons of sugar
To put it all together:
Cut up the chicken into bite-sized pieces. Toss the chicken in with the corn starch to evenly coat. (I put it all into a gallon-sized Ziploc bag, close it up and give it a good shake. As I pull the chicken out, I give it a gentle shake to remove the excess cornstarch.) Heat sesame oil in a wok over medium heat. Add chicken and stir fry for 5-7 minutes until no longer pink. Remove chicken from the wok once done. Add green onions, garlic, red pepper flakes, and powdered ginger to the wok and stir fry for 15 seconds. Combine vinegar, sugar and soy sauce in a small bowl. Mix well and add sauce to the wok. Return chicken to the wok and coat in the sauce. Heat thoroughly. Top with additional green onions, if desired. Serve over rice.
As you can probably notice from the picture, the green onions got left out since I didn’t happen to have any on hand and forgot to get some the last time I went to the grocery. It’s still very delicious without them but if they are there, it adds a little extra crunch.
When you need a meal in a pinch, this one might fit the bill for you. And, like I mentioned, it’s really very customizable. You can make it as spicy as you want…or have very little spice depending on your taste. Let your taste buds be your guide! …and let me know how it turns out!