Kung Pao Chicken
2 large chicken breasts, cut into small chunks
1 cup chopped carrots
1 cup chopped celery
4 green onions, chopped
1 large red bell pepper, chopped
1 1/2 Tbsp corn starch
2 cloves garlic, chopped
1 tsp ground ginger
3 Tbsp soy sauce
2 Tbsp cooking sherry (found by the vinegar)
2 tsp honey
1/2 cup cocktail peanuts
2 Tbsp vegetable oil
Chop all of your vegetables and chicken.
Heat vegetable oil in large skillet or wok.
Saute chicken in heated oil until it is cooked through, about 7 minutes.
Remove chicken, leaving the oil in the pan.
Saute carrots, garlic and celery until they are tender.
Add green onions, ginger and red bell pepper and sauté until tender.
In a small bowl, mix the soy sauce, cooking sherry and honey.
Add to pan, with the chicken and peanuts.
Cook until everything is heated through.
Serve over rice.
*You can add hot red peppers if you like. Add them in with the green onions.*
Keep reading below for 10 other delicious peanut recipes!!
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