Kung Poa Chicken

Dear readers,

Just a quick apology for not blogging enough lately. Trying to keep up a new thing for dinner everyday is harder then it seems. I've limited my ambition to a couple times a week. I do however, have a new favourite that my family enjoys and I've made a couple times now to share with friends.

I came across this one while I was watching "Chef at Home" and boy is it easy to make. Maybe ten minute prep and ten minute cook, not even!

He calls this one Kung Poa Chicken and he shares one secret ingredient that I find makes the WHOLE meal. The only thing is, if you are allergic to peanuts at all then this is not suitable for you. It involves peanut oil as well as peanut butter.

Here are the ingredients. Take note that he doesn't give you the measurements. So adjust accordingly and use your own discretion. If I can do it without turning it into slop, then I am sure you can do the same!

Prep:

Be sure to prep everything first. You're using a wok and it cooks real fast. So to get everything in the pan as soon as possible without burning, prep your food!

-Cut chicken into even chunks, and cover in cornstarch. This will make it a nice glossy brown.

-Cut veggies to your liking. Mixed veggies (peppers, garlic, ginger, celery, leaks, sprouts, peanuts)

Sauce:

Chicken broth

Oyster sauce

Rice wine vinegar

Soya sauce

Brown sugar

Cornstarch

Peanut butter (secret ingredient… helps emphasize the peanuts that will get sprinkled on top)

Wok Tips:

1. Be sure to get organized first…

2. Preheat your wok

3. Stir!

How to Cook:

Add oil then your aromatic ingredients first

Add chicken

When chicken has browned, add harder vegetables first

Add sauce (let it simmer for a moment to thicken up)

Add the tender stuff last

 

I sure hope you enjoy this as much as I did. The second I tasted the peanut flavor, I flew to heaven! Though, I am a big peanut lover!

One further tip. Add rice to your dish, but don't mix it in! Save it for the remaining sauce left over on your plate!