Where has the month of January gone? I have only 3 post for the month of January, and we are all ready in the last week. Oh well, my New Year's resolution to blog more is not going well.
The good thing about the end of the month is it is time for another Secret Recipe Post! This month I was so lucky to be assigned Nicole from Colie's Kitchen. Wow, what a hard decision it was to choose just one recipe! Nicole's recipe index is FULL of wonderful, yummy recipes! I finally decided on her version of Kung Pao Chicken, a dish I love, but have never attempted to make at home. Her recipe was as promised, "a very easy recipe to make, but better yet, this recipe exceeds the work you put into it. It taste like you worked much harder than you did."
I was amazed how quickly this recipe came together! I began by tossing the chicken pieces with cornstarch.
I poured some sesame oil in my hot wok and cooked the chicken for about 10 minutes.
I added the green onions, garlic, red pepper and ginger to the wok and cooked for 5 minutes.
In a small container with a lid, I combined the rice wine vinegar, soy sauce and sugar. I snapped on the lid securely and gave it all a good shake. I poured it into my wok, stirring until the chicken was well coated. I stirred in some macadamia nuts and heat thoroughly. This was wonderful served over white rice. I knew I had a winner when Gordy went back for seconds and said "this is a do over"!
Kung Pao Chicken
3 boneless skinless chicken breast, cut into 1 inch pieces
1 1/2 tablespoon cornstarch
2 tablepoons light sesame oil or vegetable oil
2 bunches green onions, chopped with tops (about 1/2 cup)
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (to your own taste)
1 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
6 tablespoons rice wine vinegar
6 tablespoons soy sauce
2 tablespoons sugar
3/4cup macadamia nuts or dry roasted peanuts
4 cups cooked sticky rice, hot
Combine chicken and cornstarch in small bowl, toss to coat. Heat oil in large non-stick skillet or wok on medium heat. Add chicken and cook 7-10 minutes or until no longer pink in center. Remove from heat. Add onions, garlic, red pepper and ginger to skillet, cook 5 minutes. Remove from heat.
Combine vinegar, soy sauce and sugar in small bowl, stir well and add to skillet and return to heat. Stir until chicken is well coated. Stir in nuts and heat thoroughly, stirring occasionally.
Serve over hot sticky rice.