Kung Pao Chicken

I love Kung Pao Chicken but had never made it myself until starting this journey. It took me a couple of times to master one I liked and thought was blog worthy. It's finally here. It's still not as good as the PF Chang's I love, but it will do for now.

Kung Pao Chicken

Ingredients:

• 1-1.5 lbs chicken
• 1 1/2 Tbsp cornstarch
• 1-2 Tbsp sesame oil
• 2 Tbsp rice vinegar
• 2 Tbsp {low sodium} soy sauce
• 4 garlic cloves (minced)
• 2 Tbsp honey
• 1/2 tsp ginger powder
• 1 1/2 tsp chili paste
• 1/2 c unsalted peanuts
• 1/2 c {low sodium} chicken stock + 3 Tbsp
• 1/2 c sherry wine
• 3 green onions (chopped)
• 1 small red pepper (sliced thin)

1)  Add sesame oil to hot pan.

2)  Cut chicken in one inch pieces and toss with cornstarch.  Place in hot pan.

3)  Cook approx 4 minutes on high before flipping chicken over.  Flip and cook an addition 4 minutes or untill chicken is no longer pink.  Transfer chicken to serving dish.

4)  Combine rice vinegar, soy sauce, honey, ginger, chili paste, chicken stock, garlic and sherry to a bowl. Stir and sit aside.

5)  Add half of green onions, red peppers, peanuts and 3 Tbsp chicken stock to hot pan and saute for a few minutes.

6) Add chicken back to pan and pour sauce in pan. Reduce heat and simmer for approx 5 minutes.

7)  Pour over brown rice, top with remaining green onions and serve.

KID APPROVED??? not sure