Steele (the Day)

Functional Foodie Friday: Kung Pao Chicken

// May 6th, 2011 // Functional Foodie

Wow, this was a tasty dinner. Can you feel the heat off your computer screen? Don’t worry, it’s just those red hot chili peppers again. This time I tempered them with a little sweet, a little salty, and some chewy rice noodles. Usually Kung Pao is served with rice, but frankly I forgot to start the rice and I was almost done with the dish before I realized it. Rather than overcook the veggies, I threw some rice noodles on – 5 minutes and you get a nice chewy noodle that blends well with almost any sauce.

This is so simple to make – don’t ever be intimidated by the ingredient list of oriental cooking. You just chop and prep everything ahead of time, and the actually cooking takes less than 10 minutes. I pretty much chose refrigerator staples for this – didn’t have any fancy snow peas or water chestnuts, but what I had worked fine. And it tasted yummy.

Now excuse me while I go hide the peanuts so somebody around here doesn’t find them.

Kung Pao Chicken

4-5 oz rice noodles, or cooked rice

1 teaspoon sesame oil
1 teaspoon canola oil
1 large chicken breast, diced in small pieces
2 teaspoons rice wine
2 teaspoons Tamari sauce
1 1/2 teaspoons corn starch

3/4 cup carrots, small dice
1/2 cup celery, small dice
1 cup onion, small dice
1 knob (about 1/2 inch) fresh ginger, minced
1 clove garlic
1/2 cup dry roasted peanuts

Sauce:
1/2 cup water
1 tablespoon Tamari sauce
2 teaspoons chili garlic paste (more to taste)
1 teaspoon hot chili oil (or you can use about 5-10 dried chilis, or red chili flakes)
1 tablespoon honey
1 heaping teaspoon corn starch

Cook noodles or rice as directed on package.

Put chicken in a bowl and add rice wine, Tamari (or soy sauce) and cornstarch. Mush it all together with your hands so it’s well blended and all the chicken is covered. Set aside, then go wash your hands and start chopping the veggies. Then mix your sauce in a measuring cup or small bowl.

Heat sesame and canola oils in wok or large skillet. Brown chicken on all sides (I wish I’d have cut mine a little smaller) and cook for a couple of minutes. Remove to plate and add carrots, celery, onion, ginger, and garlic to pan. Stir-fry for about 3 minutes. Add chicken back to pan, add sauce mixture and cook for about 3 minutes until sauce thickens. Stir in peanuts. Save a few aside for garnish if you’d like. Serve on top of noodles.

Tea today: Trader Joe’s green (again)

Related posts:

1. Functional Foodie Friday: Honey Orange (tastes like) Chicken
2. Functional Foodie Friday: Spicy Peanut Noodles
3. Functional Foodie Friday: Shrimp Pad Thai
4. Functional Foodie Friday: Crockpot Black Bean and Chicken Tacos
5. Functional Foodie Friday: Tofu Veggie Stir Fry