139.2…Kung Pao Chicken
For the last two nights in a row, I have cooked dinner. It felt good to get back into the kitchen. Both recipes came from the most recent issue of Food Network Magazine.
The first was Tuesday night’s dinner: Kung Pao Chicken.
Kung Pao Chicken (Serves 4)
Recipe Courtesy Food Network Magazine
- 1 tablespoon plus 2 teaspoons soy sauce
- 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry
- 3 1/2 teaspoons cornstarch
- 1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks
- 1 tablespoon sugar
- 1 1/2 teaspoons Asian chili oil or sesame oil
- 3 tablespoons peanut oil
- 3 cloves garlic, thinly sliced
- 1 1 1/2-inch piece ginger, peeled and thinly sliced
- 2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
- 4 cups precut stir-fry vegetables
- 1/2 cup cocktail peanuts
- Cooked rice, for serving (optional)
Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use.
Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.
Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate.
Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens.
This was easy to throw together and tasted pretty good. It wasn’t my favorite Asian style dish I’ve ever made but I still enjoyed it and liked the fact that it was pretty healthy.
Yesterday’s breakfast was Trader Joe’s Greek Style Vanilla yogurt, Cascadian Farms granola, strawberries and raspberries.
I took the kids to school and went to a PTO meeting. Afterwards I went to meet Lauren and our friends at the Estancia La Jolla spa for her birthday. We enjoyed a picnic lunch before our massages.
I had the spa sandwich: olive tapenade, sprouts, tomatoes, avocado and red onion. It came with a tomato cucumber salad and an apple. After our massages we hung out by the pool for awhile before it was time to pick up the kids from school. Happy Birthday Lauren!!
New recipe number two was Chicken Curry which I’ll share tomorrow.
This morning’s breakfast was a toasted English muffin with the last of my favorite peanut butter, Teddie Super Chunky. Don’t worry, I just ordered some more on Amazon.
I took the kids to school and then drove to Los Angeles to visit my dad. My mom and I picked up Corner Bakery for lunch.
Tuna sandwich with a side salad. Hit the spot!
Tonight my brother and his wife are coming over for dinner. I’m looking forward to spending time with everyone.
What was the last recipe you made from a magazine? How did it turn out?