Sunday, May 20, 2012

{Recipe} ~ Kung Pao Chicken

Is anyone sick of recipes that involve chicken yet? Haha! I cook with chicken during the week because it's so easy, and I always have boneless, skinless breasts in the freezer that I can just switch to the fridge to thaw in the morning before I go to work. I'd make this recipe again, but for some reason, I couldn't get the sauce to thicken. I may have just messed something up, or didn't simmer it long enough, but it was a bit too watery. It still had a good flavor, and I really liked the addition of the peanuts.  I used a stir-fry frozen veggie mix, because I already had it in the freezer and wanted to use it.

Kung Pao Chicken

2 Tablespoons of Dark Sesame Oil (I used Extra Virgin olive oil)
1 cup chopped onion
2 garlic cloves, minced
1 pound boneless skinless chicken breasts
3/4 cup water
3 tablespoons low sodium soy sauce
2 teasoons cornstarch
1 teaspoon brown sugar
1/2 to 1 teaspoon red pepper flakes
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts

1. Heat oil in large skillet over medium - high heat. Add onion to pan, saute 3 minutes or until softened. Add garlic- saute 30 seconds. stirring constantly. Add chicken, saute 3 minutes or until chicken begins to brown

2. Combine 3/4 cup water, soy sauce, corn starch, brown sugar, and red pepper flakes and stir with a whisk until sugar dissolves. Add water mixture to pan, bring to a boil. Add bell pepper and snow peas to cap. Cook for 2 minutes or until veggies are crisp - tender and sauce thickens. Sprinkle with nuts.


Also, am I the last one to find out that you can freeze onions? I always buy huge ones but I just need a little bit for a recipe, and the rest of it ends up getting moldy. You can just chop the onion up, throw it in a baggie, and keep it in the freezer! I had no idea - this will save me so much time! I also discovered you can buy bags of diced onions in the freezer section. Who knew?!

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