Ka Poooow!

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That’s your face, planting into this Kung Pao chicken!

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I know, here I go again with the Asian food. What can I say, it’s so flavorful, so delicious. Plus, you know, its got veggies and hot peppers to keep those colds away!

So a few things:

1. Why the heck has it been so cold here! I mean I hear some of you guys have been getting like 65 degree days! What the heck?!? Share  some of the warmth and send it over to Colorado! I mean -18, that’s just not livable! Or likable.

2. So today it was sunny for like the first time in three days! I was jumping for joy, until I went to take pictures and suddenly a giant cloud formed. And did not go away, till like 4:15…….when the sun was setting. Clouds you are evil! Don’t you know I am a very important (not) food blogger who needs ample light for her photos?

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3. So about these photo’s. What do you think? Do they make you want to grab a fork and dig in? Or if your cool, pick up those chopsticks? Or maybe it makes you want to learn how to properly use chopsticks? For me, chopsticks are a great idea that unfortunately, I execute very poorly! Seriously, how do you go about eating rice with those cute little sticks?

I am so lame.

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Anyway, Kung Pao Chicken! It’s pretty fun to say right? I feel like I should be doing a ninja kick while saying it or something!

This one’s a crowd pleaser! Everyone who has tried this, which is adding up rather fast, has declared it better than take out! Picky eaters included (minus “what’s this red stuff”). Leftovers are awesome too. Just ask the two kids (whose names I don’t know) that I have been feeding lately when they return with my little brother after a day of riding. Their plates were licked clean. Literally, they did the work for the dishwasher!IMG_4523

Kung Pao Chicken

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serving Size: 4

Ingredients

Marinade:
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
1 pound boneless, skinless chicken breast, diced into bit size pieces
Sauce:
1/4 cup low sodium chicken broth
1 tablespoon corn starch
3/4 cup soy sauce
1/2 cup dry cooking sherry
1/4 cup hoisin sauce
3 teaspoon sambal oelek (red chili paste)
1/4 cup sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons peanut oil
2 red bell peppers, julienned
2 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup roasted peanuts or cashews

Instructions

  1. In a glass measuring cup or small bowl combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Whisk until the cornstarch is completely dissolved. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
  2. In a medium bowl or glass measuring cup, combine the chicken broth and cornstarch and whisk until the corn starch in completely dissolved. Add in the soy sauce, sherry, hoisin sauce, sambal olek (red chili paste), sugar, garlic and ginger. Set aside.
  3. Over high heat, in a large skillet, bring the peanut oil to almost smoking temperature. Stir-fry the red bell pepper and the white part of the green onions for 3-6 minutes. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed. Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.
  4. Add the sauce and bring to a boil. Add the peanuts. Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes. Transfer to a serving plate and garnish with julienne green onions.
  5. Serve with steamed white rice.
http://www.halfbakedharvest.com/kung-pao-chicken/

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Take that Thursday! Ka Pow!

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