Kung Pao Chicken

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Recipe

• 1 combine chicken and cornstarch in small bowl.
• 2 toss to coat.
• 3 heat oil in large non-stick skillet or wok on medium heat.
• 4 add chicken.
• 5 stir fry 5- 7 minutes or until no longer pink in center.
• 6 remove from heat.
• 7 add onions, garlic, red pepper and ginger to skillet.
• 8 stir fry 15 seconds.
• 9 remove from heat.
• 10 combine vinegar, soy sauce and sugar in small bowl.
• 11 stir well.
• 12 add to skillet.
• 13 return chicken to skillet.
• 14 stir until chicken is well coated.
• 15 stir in nuts.
• 16 heat thoroughly, stirring occasionally.
• 17 serve over hot rice.