Kung Pao Chicken Stir Fry
Tonight we had a tasty stir fry. It was a recipe that I found in the November 2014 issue of Food Network magazine. That magazine has really become one of my favorite sources of recipes over the past year… Anyway, it was an easy meal to make and did not require many ingredients. Most of them we already had around the house. This recipe was called Kung Pao Turkey Stir Fry (although we used some rotisserie chicken that was in the freezer instead…)
Toss 1 pound of chicken or turkey with 1 teaspoon each of soy sauce and mirin in a large bowl and set aside. Combine 3 finely chopped scallions with 2 cloves of minced garlic and 1 tablespoon of minced, peeled ginger in a small bowl and set aside. Whisk 1 cup water with 2 tablespoons each soy sauce and mirin, 1 tablespoon of balsamic vinegar, 1 tablespoon of cornstarch and 1 teaspoon of sugar in another small bowl and also set aside.Heat a wok or Dutch oven over high heat. Add 3 tablespoons of peanut oil, then add the dried Chinese red peppers (if you use them…) and stir-fry until lightly browned, about 30 seconds. Immediately add the scallion pieces and stir-fry until tender, another minute. Add 1/2 cup of peanuts, the chicken or turkey and the scallion-garlic mixture. Stir-fry for about 20 seconds. Reduce the heat to medium. Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes. Serve over the rice.
This meal was very fast and very delicious! The combination of soy sauce, balsamic vinegar, ginger and garlic really gave it some great flavor. Since Paula does not like heat in her food, Theodore and I added some Sriacha to our dishes.