Kung Pao Chicken

My hubby and I love Chinese take out, but one thing we don't love is all of the fat and calories that come along with it. This super easy recipe is a great healthier alternative, and makes a quick meal on a busy weeknight. You can whip this up in the time it takes you to call in an order and pick it up at your favorite Chinese take out restaurant! The chicken is tender, and the sauce is perfectly sticky, sweet, spicy, and balanced. Serve it up with some rice and veggies - some soy glazed snow peas would make an excellent side dish - and you're set!

Kung Pao Chicken
recipe adapted from The Crepes of Wrath

Ingredients

• 1 to 1.5 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 3 tablespoons green onions, chopped
• 3 garlic cloves, minced
• 1 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 (I actually used honey roasted peanuts and it turned out just fine)
• 2-3 tablespoons toasted sesame seeds
  

1. Combine the chicken and cornstarch in a small bowl and toss to coat.
2. Heat the sesame oil in a deep, medium sized pan or wok over medium heat, add the chicken, and stir fry for 5-7 minutes or until no longer pink inside. Remove the chicken from the pan, place in a bowl or on a dish, and set aside.
3. Add the green onions, garlic, red pepper flakes, and ground ginger to the wok and stir fry for 15 seconds.
4. Combine the rice wine vinegar, soy sauce, and sugar in a small bowl. Whisk well and add the sauce to the wok.
5. Return the chicken to the pan and coat thoroughly with the sauce. Stir in the roasted peanuts and heat thoroughly. Top with additional green onions (if desired) and toasted sesame seeds. Serve over rice and/or vegetables. Serves 4.