So Jeff and I enjoy Chinese food from time to time, and used to have a favorite restaurant here in town that we would always go to. They not only had good food, but they delivered! Well, that restaurant unfortunately closed, but we soon enough found another that we liked in town, though it didn’t deliver. At that time there seemed to be so many Chinese restaurants in our area. After a while that one also went out of business, and suddenly there was really only one left that we would go to. Honestly the food there is not so great, and their prices are a bit outrageous if you ask me.
Luckily for us, it is SO easy to make Chinese cuisine at home! Not only that, but it is SO much better because you control the quality of the ingredients. That is one of my biggest pet peeves about Chinese restaurants…. the chicken! I am VERY picky about my chicken pieces. Anyway, we have been able to recreate many of our favorites Chinese dishes and even improve upon them in most cases. Now if only I had my access to some of the more rare ingredients in my area…… Another great thing about Chinese Cuisine is that it is typically pretty healthy and low in fat. They don’t really use dairy in their recipes and this is the one time I don’t miss it!
Tonight’s recipe comes from Smuckers, and we really enjoyed it! It had a great flavor from the ginger, soy, garlic, and marmalade. And the peanuts and peppers gave it some nice crunch! The red pepper flakes were an optional addition and normally when a recipe says that I find it to be a tad on the spicy side for us, but even with the full amount listed we felt it didn’t really have much heat and actually would maybe double it next time.
Kung Pao Chicken
Serves : 4 Time to make : 25 minutes
- 1lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 T. cornstarch
- 3 T. pure peanut oil, divided
- 1 medium red bell pepper, seeded and sliced
- 1 medium green bell pepper, seeded and sliced
- 4 green onions, sliced on a diagonal
- 2 tsp. minced garlic
- 2 tsp. minced fresh ginger
- 1/4 tsp. crushed red pepper (optional)
- 1/4 cup reduced sodium soy sauce
- 1/2 cup Smucker’s sweet orange marmalade
- 1 cup dry roasted peanuts
- 1 tsp. dark sesame oil
- hot cooked rice
- Toss together chicken and cornstarch in a small bowl. Heat 1 tablespoon oil in a large skillet or wok on medium-high heat. Add half the chicken, stir fry 3 to 5 minutes or until no longer pink in center. Remove from skillet, repeat with remaining chicken.
- Add remaining oil, red and green peppers to skillet, stir frying 30-45 seconds. Add green onions, garlic, ginger and crushed red pepper flakes, cooking 15 seconds more. Remove pan from heat.
- Add soy sauce, orange marmalade, chicken, peanuts, and sesame oil to pan. Cook and stir until heated through. Serve with steamed white or fried rice.