Kung Pao Chicken

Tender, juicy stir-fried chicken with delicious vegetables in a flavorful sauce served over rice.  Instead of going out to eat at a restaurant, you can easily make this recipe at home. You will save a lot of money, and you can add as much or as little of the vegetables that you want.

 Ingredients

1/2 c. soy sauce, divided
1/3.c rice vinegar
1½ tbs. sugar
2 Tbs. cornstarch
2 lbs. chicken breasts, sliced thin
1 1/2 Tbs. toasted sesame oil
2 sweet peppers, diced
2 c. frozen broccoli
1 onion, diced
1/2 c. peanuts or cashews
1 Tbs. grated ginger
6 cloves garlic, minced
1/4 tsp. chili flakes
cooked rice

Directions

In a bowl, combine 1/4 cup soy sauce, rice vinegar and sugar.  Set aside.

In a medium bowl, combine 1/4 cup soy sauce, and cornstarch. Mix until smooth.

Add the chicken into the bowl.  Mix to coat all sides of the chicken. Place in the refrigerator to marinate for about 20 minutes, or longer.

In a large cast iron skillet, heat sesame oil over medium high heat.  Add some of the chicken.  Cook the chicken, turning the chicken over to brown both sides.  You will need to work in batches, so you don't overcrowd the skillet. Place the browned chicken on a plate.

Add the bell peppers, and onion into the skillet, adding more sesame oil if needed.  Cook and stir until the vegetables soften. This takes about 4 minutes.  Add broccoli and cook until no longer frozen.

Add the cashews, ginger, garlic and chili flakes.  Cook and stir for another 2 minutes.

Put the chicken back into the skillet.  Pour in the reserved sauce and stir to combine.  Bring the sauce to a simmer.  Reduce the heat to medium low. Stirring occasionally, simmer for 2 to 3 minutes, or until the sauce thickens.  

Remove from heat.  Serve over the cooked rice and enjoy.

Notes

Double or triple the sauce ingredients if you like extra sauce.