Kung Pao Chicken

This recipe is perfect for nights when you are having company, but don’t want to spend all your time in the kitchen! Quick, easy and tasty.

 Favorite Chinese Weeknight Easy servings3 – 4 addedAugust 2012

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon cornstarch
• 1 teaspoon light sesame oil or vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 cloves garlic, minced
• ¼ – 1½ teaspoons crushed reg pepper flakes (to your own taste)
• ½ teaspoon powdered ginger
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• ⅓ cup dry roasted peanuts
• 4 cups cooked rice

1. Combine chicken and cornstarch in small bowl. Toss to coat.
2. Heat oil in large non-stick skillet or wok on medium heat.
3. Add chicken. Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat.
4. Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds. Remove from heat.
5. Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet.
6. Return chicken to skillet. Stir until chicken is well coated.
7. Stir in nuts. Heat thoroughly, stirring occasionally.
8. Serve over hot rice.