Easy Kung Pao Chicken

Ingredients

• 3 Tbsp. soy sauce
• 1 Tbsp. peeled and grated fresh ginger
• 1 tsp. sugar
• 1 tsp. cornstarch
• 1/2 tsp. crushed red pepper
• 2 garlic cloves, minced
• 1/2 cup water
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 3 tsp. vegetable oil
• 1 large onion, cut into thin strips
• 2 small green bell peppers, cut into thin strips
• 2/3 cup unsalted roasted peanuts

Directions

In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water. Transfer 2 tbsp. of the sauce to a medium bowl. Add this to chicken and toss to coat. Marinate at room temperature for 10 minutes.

In a nonstick 12-inch skillet, warm 2 tsp. oil over medium-high heat until very hot. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.

Add remaining 1 tsp. oil to the same skillet and heat until hot. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 tbsp. water if skillet is dry.)

Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, or pasta which ever you prefer.

Source: Home Cooking

By Raymonde from North Bay, Ontario

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