Add this to your meal plan for the week. You will not regret it. Speaking of meal plans, I’m thinking of adding a page or a link to weekly meal plans I’ve used. Would this be something you’d like to see on Pennies on a Platter? It’s only my husband and myself, so if you have children, you would have to adjust it to fit your needs. But, it’s really helped me to sit down on Saturdays to plan our meals for the following week and then grocery shop right after church on Sundays. In the past, I’ve made multiple trips to the store during the week and only because I never planned my meals. Now that I plan ahead of time, I save time and…yes… money!
This Kung Pao Chicken was part of last week’s meals. Ben keeps asking if we’ll be having this again this week. Unfortunately, it’s not on the plan this week since I only had to plan two meals…because we’re heading to Detroit to visit my best friend!! yay!
Ben wasn’t the only one who loved this dish, it’s right up there on my top favorites right now, too. It is extremely easy to make, and has just the right amount of spiciness. We both agreed that the meal tasted so fresh…much better than ordering Chinese take-out.
I do not have a wok and was able to easily make this in my deep-dish skillet. So, do not hesitate to try this recipe out if you don’t own a wok.
Kung Pao Chicken
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil*
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.
Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
Adapted from Blog Chef
*Penny Says: If you do not have any sesame oil on hand, try picking up some wok oil instead. I found it at half the price of sesame oil and it worked perfectly.
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