KUNG PAO CHICKEN

It's been so long since I've posted any recipes that I wasn't sure how to get going again so I took the path of least resistance.  This is a recipe that I made a while back and have been meaning to post for quite some time.  I'm hoping this is the first of many recipes for the year. 

Ingredients:

1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch

1 teaspoon sesame oil
1 tablespoon of canola oil
1/2 onion, diced finely
2 garlic cloves, minced
1/2 - 1 teaspoon crushed red pepper flakes (to your own taste)
1 teaspoon grated ginger
1 red bell pepper, diced
2 celery stalks, diced
4 ounces of white button mushrooms, cut into small pieces
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/2 cup of peanuts
4 cups cooked rice - I used brown rice

Directions:

Combine chicken and cornstarch in small bowl and toss to coat.  Meanwhile, heat oil in large non-stick skillet or wok on medium heat.  Add chicken and stir fry for 6 to 8 minutes.  Remove from heat and set aside.

Using the same skillet add onions, garlic, crushed red pepper, ginger, bell pepper, celery, and mushroom to skillet.  Stir fry just until vegetables are crisp.

Combine vinegar, soy sauce and sugar in small bowl and add to skillet.  Stir chicken back into skillet until well coated and heated thoroughly. 

Stir in peanuts and serve with rice.

Click here for a printable version of this recipe from Culinary Collage.