Thursday, November 23, 2017

Kung Pao Chicken

Since I got married, I've had a goal of obtaining a strong arsenal of dinner recipes that I can cook up fairly easily so that when I have a house full of children and chaos, I will still be able to provide nutritious, home-cooked meals for my family without feeling too much stress. Some of my favorite go-to meals currently are Chicken Parmesan, Smoky Sweet Turkey Chili, and Baked Creamy Chicken Taquitos. I just discovered this Asian recipe a couple months and I can already see it joining my list of tried and true dinner recipes. The corn starch coating gives that awesome crispy texture that makes Asian food so good.

Kung Pao Chicken
From Maebells
Yield: 4 servings
Time: about 45 minutes


2 chicken breasts, cut into small pieces
1/2 cup + 1 tablespoon corn starch
1/4 cup canola oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar
1 tablespoon minced garlic
1 tablespoon water
1 bag frozen stir-fry veggies (optional)


Place chopped chicken and 1/2 cup corn starch in a large plastic bag and lightly shake until all of the chicken is coated well.

Heat a large skillet or dutch oven over medium-high heat and pour in just enough oil to cover the bottom of the pan. Cook chicken (in batches if necessary), taking care not to over crowd your skillet.

Combine soy sauce, rice vinegar, sesame oil, brown sugar, and minced garlic in a small bowl or measuring cup to make your sauce. Add to cooked chicken.

Combine one tablespoon of water with one tablespoon of corn starch and mix well. Add to chicken.

If desired, add one bag of frozen stir fry veggies and cook until heated through.

Serve with rice. Enjoy!