Happy Wednesday everyone!
Here is a quick weeknight meal from Canadian Living that is certain to please your fam...
Kung Pao Chicken
**This is one of those recipes that is good to do when you need to use up your veggies in the fridge. If you don't have green beans on hand, substitute for zuchinni or whatever you have.**
This dish has a spicy kick to it. However, it can be customized by adding as much or as little of the garlic chili sauce as you like. Serve with hot cooked rice or egg noodles.
- 1 tbsp vegetable oil (I'll be using olive oil)
- lb boneless skinless chicken breasts ,
- 1 onion sliced
- 8 oz green beans , trimmed
- 2 tsp grated fresh ginger
- 2 cloves garlic , minced
- 2 tbsp oyster sauce (I dont have oyster sauce so I might substitute it for fish sauce or why not low sodium soy sauce).
- 2 tsp chili garlic sauce (I use the Sriracha sauce)
- 1 sweet red pepper , thinly sliced
- 1/2 cup roasted unsalted peanuts (you can omit these if you want)
- In a large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry chicken until lightly browned, about 5 minutes. Remove to plate.
- Add remaining oil to pan. Add onion, green beans, ginger and garlic; stir-fry until fragrant, about 2 minutes. Add 1/3 cup water; cover and cook over medium heat until no liquid remains and beans are slightly softened, about 3 minutes.
Whisk together oyster sauce, cornstarch, garlic chili sauce and 1/4 cup water; set aside.
Add red pepper to pan; stir-fry over medium-high heat until tender-crisp, about 3 minutes. Pour in auce mixture. Return chicken to pan; stir-fry until chicken is no longer pink inside, about 2 minutes. Sprinkle with peanuts.
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