Tuesday, September 25, 2012

Kung POW!

Quick and easy with a decent flavor, this recipe worked for us. The heat built up slowly but I might add a bit more chili oil for a quicker zip. I also used brown rice, which Mr. Lawyer isn't a fan of, but he really didn't notice.
I know I said I'd save the Fiesta until after our wedding but yeah....that's not happening. I had a lunch date with Amanda and she decided that she wanted Fiesta in her new apartment when she moves so we planned out her color scheme and I got all super excited again. I figured that the salad/cereal bowl would work well for this rice dish and it did! Once Mr. Lawyer saw mine he wanted to eat it in a Fiesta dish, win! I told him that we needed to try everything out before we commit to it on our registry, I don't think I'll have a problem convincing him...the two bowls have been perfect for a variety of dishes!
Easy Kung Pao Chicken
(from Food Network Magazine)
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon plus 2 teaspoons chinese rice wine
3 1/2 teaspoons cornstarch
1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks
1 tablespoon sugar
1 1/2 teaspoons asian chili oil
3 tablespoons peanut oil
3 cloves garlic, thinly sliced
1 1 1/2-inch piece ginger, peeled and thinly sliced
2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
4 cups precut stir-fry vegetables
1/2 cup cocktail peanuts
Cooked rice, for serving (optional)
1. Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use.
2. Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.
3. Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate.
4. Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens.

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