Recipe Rut Solution #6

So I officially suck at updating the blog with new recipes...sorry! Life has become incredible hectic with classes starting again and mandatory overtime implemented at work. I have lots going on, but nothing interesting enough to blog about.

Since it's Labor Day weekend, I had some time for another recipe rut solution. This one comes compliments of my Dad (thanks Dad)! Without further adieu...here is Kung Pao Chicken!

• 2 Tbsp wine vinegar
• 2 Tbsp soy sauce
• 2 tsp sugar
• 1 lb boneless skinless chicken breast, cut in bite size pieces
• 1 Tbsp cornstarch
• 1 Tbsp oil
• 1 green or red bell pepper, cut in chunks
• 1/2 cup broccoli, washed and cut up
• 1 tsp crushed red pepper
• 2 medium green onions, chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup peanuts, dry roasted and unsalted

1. Mix together vinegar, soy sauce, and sugar; set aside.

2. Coat chicken pieces in corn starch. Heat oil in large skillet or wok.

3. Add chicken, green pepper, broccoli and red pepper and stir-fry 5-7 minutes until chicken is cooked. Remove from skillet and keep warm.



4. Stir-fry onion, garlic, and ginger for 30 seconds.

5. Add vinegar mixture and return chicken and vegetables to pan, stirring to coat chicken.



6. Mix in peanuts and heat through.





Total Meal Cost: $15.00

Adam's Rating: 8 out of 10

Next Day Lunchability: I am imagining it will be really good for lunch tomorrow or Tuesday.

Overall, it was an awesome recipe, healthy and really light. In the future, I might try making it with shrimp and maybe adding some snap peas or water chestnuts. Also, it was had a bit of a kick, so if you don't like spicy, you could skip the red pepper.