Kung Pao Chicken

Continuing on cooking at least one meal a week has made me love cooking more and more. I actually enjoy it. Casey use to be the one that cooked most of our meals but now I am like no I wanted to cook this tonight or I want to cook tonight, What do you feel like? I even caught myself looking up recipes and also at cook books at the store trying to find a good chicken salda sandwich recipe. (if you know of a good one let me know PLEASE!) So I have came to a realization that cooking is much more fun then I thought it would be. But yes, there is the thing I don't like.. dishes. But I deal with it.

One of the meals that I have made lately was Kung Pao Chicken. It was delish! Casey and I love Asian food. One of our favorite meals that we have a lot is chicken fried rice. So I wanted to try something that is still Asian but wasn't chicken fried rice. So that is what I did. 

I found the recipe for Kung Pao Chicken in my Worldwide Ward Cookbook: Secret Recipes! At first I thought that it was going to be complex and I was going to spend most of the day on getting the food ready  for dinner. But it was very simple. Since it was very simple, I decided to make it a nice dinner. I cleaned up the apartment, cleaned the kitchen, and set the table before Casey got home from work. We then had a candle light dinner with each other. It was great being able to just talk to one another about our day and also to spend some time with each other. The Kung Pao Chicken turned out great!

Here is the recipe if you wanted to try it out.

Kung Pao Chicken

1 ld. boneless, skinless chicken breast, cut into 1-inch pieces

1 Tbsp. cornstarch

2 tsp. light sesame oil or vegetable oil

3 Tbsp. green onions, chopped with tops

2 garlic cloves, minced

1/4 - 1 1/2 tsp. Crushed red pepper flakes (to your own taste)

1/2 tsp. powdered ginger (can use fresh-grated if preferred)

2 Tbsp. Rice wine vinegar

2 Tbsp. soy sauce

2 tsp. sugar

1/3 C. dry roaster peanuts

4 C. cooked rice, hot

Combine chicken and cornstarch in small bowl. Toss to coat chicken. Heat oil in large nonstick skillet or wok over medium heat. Add chicken. Stir-fry 5-7 minutes or until no longer pink in center. Remove from heat. Add onions, garlic, red pepper flakes, and ginger to skillet. Stir-fry 15 seconds. Remove from heat. In a small bowl, combine vinegar, soy sauce, and sugar; stir well. Add to skillet. Return chicken to skillet. Stir until chicken is well coated. Stir in peanuts. Heat thoroughly, string occasionally. Serve over hot rice. Makes 10 servings.

Hope you try it and enjoy!