Kung Pao Chicken

I got my new food network magazine for October!  There are lots of pumpkin, apple and Halloween themed recipes.  I found this easy recipe in the weeknight section of the magazine.  It is incredible, especially since it is so easy.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 Tbsp + 2 tsp soy sauce
1 Tbsp + 2 tsp Chinese rice wine or dry sherry
3 1/2 tsp cornstarch
1 1/4 lbs boneless, skinless chicken breasts, cut into small chunks
1 Tbsp sugar
1 1/2 tsp Asian chili oil or sesame oil
3 Tbsp peanut oil
3 cloves garlic, thinly sliced
1 11/2-inch piece ginger, peeled and thinly sliced (we used pickled ginger)
2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
4 cups precut stir-fry vegetables
1/2 cup cocktail peanuts
Cooked rice, for servings (optional)

Directions:
1. Mix 1 Tbsp soy sauce and 2 tsp each rice wine, cornstarch and water in a medium bowl.  Add the chicken and toss; cover and refrigerate until ready to use.
2. Whisk the remaining 2 tsp soy sauce, 1 Tbsp rice wine and 1 1/2 tsp cornstarch, the sugar, chili oil and 2 Tbsp water in a small bowl.
3.  Heat 2 Tbsp peanut oil in a wok or large skillet over medium-high heat.  Add the chicken and stir-fry 30 seconds.  Transfer to a plate.
4.  Heat the remaining 1 Tbsp peanut oil in the skillet.  Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes.  Add the chicken and peanuts and stir-fry until the chicken in cooked through, 3-5 minutes.  Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds.  Serve over rice and top with scallion greens.  Enjoy!

Jason's Rating: 9/10
Beth's Rating: 8/10

Nutrition:
490 calories
27g fat (3g saturated)
0mg cholesterol
580mg sodium
55g carbohydrates
3g fiber
6g sugar
13g protein