Homemaking Tip #2

This is a wonderful recipe!!! Its super easy, and Bret said its the best Kung Pao Chicken he’s ever had. I got it off of www.recipezaar.com, which is my favorite recipe website.

Kung Pao Chicken

2 boneless, skinless chicken breasts (about 1 pound)
1 tablespoon cornstarch
2 teaspoons vegetable oil
3 tablespoons green onions, chopped (about 2 whole green onions)
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (more or less to taste)
1/2 teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup roasted peanuts

Combine chicken and cornstarch in a small bowl; toss to coat.
Heat oil in a large nonstick skillet or wok. Add chicken, and stir-fry for 5-7 minutes or until no longer pink in center. Remove from heat.
In the meantime, combine rice wine vinegar, soy sauce, and sugar; mix well.
Add onions, garlic, red pepper, and ginger to skillet. Stir-fry 15 seconds; remove from heat.
Add vinegar mixture to skillet. Return chicken to skillet. Stir until chicken is well coated. Stir in nuts; heat through. Serve over hot rice. Garnish with freshly chopped green onions, if desired.

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