even armed with my best intentions, i can’t follow through with a recipe to its exact specifications. last night’s dinner was no exception, as i really wanted Kung Pao Chicken but had no peanuts, red bell pepper (not green), and i wanted to use that rice vinegar that sits so forlornly unused on my pantry shelf. :: shrug :: oh well. i’ve resigned myself to the fact that the idea of a recipe is what i’m mainly after. that said, i don’t know if the lack of peanuts will allow me to actually call it kung pao chicken, so let’s just say this is Yummy Chicken Stir Fry stuff.
boneless skinless chicken breasts cut into little pieces
grated fresh ginger
a pinch or two of sugar
about a teaspoon of cornstarch
crushed red pepper flakes (the amount is dependent on how hot you like things)
minced garlic cloves (i used 2)
a shake or two of rice vinegar
onion, sliced into thin strips
bell pepper, cut into thin strips
sugar snap peas. i added this. it’s not in any of the recipes i looked at.
and peanuts i guess if you want them. i’m not a huge fan. i skipped them.
in a bowl, combine the soy sauce, ginger, sugar, cornstarch, red pepper flakes, garlic, water, and rice vinegar. transfer a couple tablespoons of the sauce out and set aside. add the chicken to the first bowl of marinade and let it sit for about 10 minutes.
heat some oil until it’s pretty hot. add the chicken and cook it until it’s done. remove to a plate. heat anther teaspoon or so of oil. cook your vegetables for a few minutes. pour the reserved couple of tablespoons of marinade over the vegetables and cook another minutes or so. add the chicken back to the pan. warm through. if you’re using peanuts, stir it into the pan. i served this with white rice and those CHUNG’S FROZEN VEGETABLE SPRING ROLLS i am currently obsessed with. on a side note, i’ve mentioned this product a couple of times so uh Chung’s, i think you should send me a case of these babies for my advertising. just a thought.