Wednesday, May 21, 2014

Kung Pao Stir Fry

I am not a cooking blog, I'm a blabbing blog. So this is going to be a hot mess of garbled instructions and "this is what we did but do it how you want" vagueness.
Funnily enough, I had nothing to do with this cooking venture but I will reap the blogging rewards from the success of it. Plus Jacquie wanted the recipe.
And I'm a giver.
Without further ado, the recipe for Kung Pao Stir Fry from the kitchen of Sir Frys-a-lot himself.

2 boneless skinless chicken breasts (chopped into bitesize pieces or strips)
Carrots, celery, green cabbage,
 red bell pepper, yellow onion, green onion, mushroom 
(all chopped into, again, bite size pieces)
Shelled and lightly salted peanuts
Soy Sauce
Chili Sauce 
(we just used packets from Panda Express xD)
White Vinegar
Water and Cornstarch paste
(like, a tsp of cornstarch and a Tb of water)
Optional* For added sweetness: Orange Marmalade
Chili Powder
Cayenne Pepper
Szechuan Peppercorn Powder

Literally, throw the chicken, nuts, and veggies in a large saucepan.
Dump the liquids on it and sautee until veggies are soft.
Season to taste.

I honestly can't tell you what amounts,
Mark just kinda throws stuff in willy-nilly and it turns out okay.
Stir fry is so nice because it's one "pot" and so easy and good for you!
We had it plain but it would be so tasty over steamed rice or noodles.


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