Getting Healthy in an Affordably Delicious Way

Welcome to The Newlywed Chef! My goal and desire will always be healthy and budget-wise cooking. If you aren't a follower yet, please become one! Always feel free to e-mail me recipes that sound good to you, and I will cook them! Or, e-mail some family favorite that you want posted for others to try, and I can do that as well, as long as its healthy, AND budget-friendly.

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Friday, March 12, 2010

Kung Pao Chicken!

You want some real good, real authentic Chinese take out? Then this recipe is FOR YOU! Nick asked me for a "Wok Recipe" this week, and this one really delivered. You could serve this over rice and or some steamed veggies. I kind of used an older recipe from the blog for the Sesame Noodle Salad, however I found these really cool Spicy Sesame Linguine Noodles:

ANYWAYS! Back to the chicken!

Ingredients (Marinade):

2-3 Boneless Skinless chicken breasts, diced into bite size pieces
1 T Soy Sauce
1 T Rice Wine Vinegar
1 t Sesame Oil
1.5 t Cornstarch
Place all ingredients in a baggie and let chicken marinate about 25 minutes (Or longer if you want).

Meanwhile, whisk together your sauce, and cut up your veggies

Ingredients (Sauce):
2 T Soy Sauce
1 T Rice Wine Vinegar
1 tsp Sugar (I used 1 packet of Truvia Sugar Substitute)

Ingredients (Veggies):
4 green onions, sliced (Reserve some for garnish at the end)
3-4 cloves of garlic, minced

Ingredients (Other):
1/2 t ground ginger
1/2 t ground cayenne pepper
1-2 T sesame oil (for stir-frying)
1/3 cup dry roasted peanuts
Optional: Sesame Seeds

Heat a large deep pan (preferably a wok) over medium heat. Add enough Sesame Oil to stir fry chicken for 5-6 minutes until no longer pink and probably about 80% done cooking. Remove and set aside.
Next, add some more sesame oil as needed, and then add your garlic, green onions, ginger, and red pepper.

After about 30 seconds, add sauce and bring to a boil (should happen quickly) Then add your chicken back to the pan to finish cooking
At this point, your chicken should only need about 2-3 more minutes on the heat to finish cooking.

Add in your reserved green onion, toss in the peanuts, and top with some sesame seeds. Toss for about 15-20 seconds and remove immediately!

Serve however you want. Here's our Sesame Linguine noodles with some red pepper and snow peas. Again, for this recipe, click on the link up at the top for Sesame Noodle Salad.

Does this look like real Chinese Kung Pao Chicken, or what!?

I hope you'll try it, and enjoy it :)

1 comment:

  1. This looks great!! Way better than take out!! :)