Kung Pao Chicken

I came across this recipe and decided to try it.  My husband said it doesn't taste like the Kung Pao Chicken he gets at a restaurant but that it was still really good.  I loved it and my kids loved it too.

The chicken and the cornstarch.  The sesame oil really makes the chicken taste tender.

Spices, garlic and green onions.

Rice vinegar, soy sauce and sugar.

Mmmmmm!!

Served over rice with egg rolls and fruit.

Ingredients:
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 powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Directions:

Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: 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.

I made a second batch and left out the ginger and pepper flakes for a less spicy version for my smaller kiddos.  They loved it!