Add this to your meal plan for the week. You will not regret it. Speaking of meal plans, I’m thinking of adding a page or a link to weekly meal plans I’ve used. Would this be something you’d like to see on Pennies on a Platter? It’s only my husband and myself, so if you have children, you would have to adjust it to fit your needs. But, it’s really helped me to sit down on Saturdays to plan our meals for the following week and then grocery shop right after church on Sundays. In the past, I’ve made multiple trips to the store during the week and only because I never planned my meals. Now that I plan ahead of time, I save time and…yes… money!
This Kung Pao Chicken was part of last week’s meals. Ben keeps asking if we’ll be having this again this week. Unfortunately, it’s not on the plan this week since I only had to plan two meals…because we’re heading to Detroit to visit my best friend!! yay!
Ben wasn’t the only one who loved this dish, it’s right up there on my top favorites right now, too. It is extremely easy to make, and has just the right amount of spiciness. We both agreed that the meal tasted so fresh…much better than ordering Chinese take-out.
I do not have a wok and was able to easily make this in my sauté pan. So, do not hesitate to try this recipe out if you don’t own a wok.
Kung Pao Chicken
- 1 lb 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 ground ginger
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1/3 cup dry roasted peanuts
Toss the chicken and cornstarch in a small bowl to coat. Heat the sesame oil in a wok (or sauté pan) over medium heat, add chicken and stir fry 5-7 minutes or until cooked through. Remove chicken from wok; set aside.
If the pan is too dry, add a little more oil. Stir fry the green onions, garlic, red pepper flakes and ginger for 15 seconds.
Whisk the vinegar, soy sauce and sugar in a small bowl. Add the sauce to the wok.
Return chicken to the pan and toss with the sauce. Stir in roasted peanuts. Heat thoroughly. Serve over white or brown rice, garnishing with additional green onions, if desired.
Adapted from Blog Chef
Recipe NotesIf you like more sauce, just double the vinegar, soy sauce and sugar.
*Penny Says: If you do not have any sesame oil on hand, try picking up some wok oil instead. I found it at half the price of sesame oil and it worked perfectly.