Kung Pao Chicken with Sauteed Sugar Snap Peas

Okay - I've taken a LONG break from blogging, but I certainly haven't taken a break from cooking! I have months and months of food pics so now it's just a matter of getting all of those recipes typed out. So here I go:

Kung Pao Chicken


On those rare Friday nights when Bill and I are actually home (and when I'm not making pizza), we like to get take out from Pei Wei Asian Diner (the "fast food" version of PF Chang's). We tend to get the same meals every time, so I thought I'd challenge myself to recreate one of Bill's favorites - Kung Pao Chicken (modified from a recipe on recipezaar.com):

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tbsp cornstarch
• 2 tsp light sesame oil (I used EVOO)
• 3 tbsp chopped green onions (including tops)
• 2 cloves minced garlic
• 1-1/2 tsp crushed red pepper flakes (more or less, to taste)
• 1/2 tsp ginger powder
• 2 tbsp rice wine vinegar
• 2 tbsp soy sauce (I use low-sodium)
• 2 tsp sugar
• 1/3 cup dry roasted peanuts (I use lightly salted)

Directions

1. Combine chicken and cornstarch in small bowl; toss to coat.
2. Heat oil in large non-stick skillet or wok on medium heat.
3. Add chicken; stir fry 5-7 minutes or until no longer pink in center.
4. Remove from heat.
5. Add onions, garlic, red pepper, and ginger to skillet; stir fry 15 seconds.
6. Remove from heat.
7. Combine vinegar, soy sauce, and sugar in small bowl.
8. Stir well; add to skillet.
9. Return chicken to skillet.
10. Stir until chicken is well coated; add peanuts.
11. Heat thoroughly, stirring occasionally.

Serve over hot rice - I added a side of sauteed sugar snap peas (cooked quickly in EVOO with fresh garlic and black pepper, and a touch of Nature's Seasons seasoning salt).