The Recipes

Kinda Kung Pao Chicken

Doesn't everybody love takeout?  I remember eating this for the first time when my big sis' came home from college and ordered it when we went out to dinner.  Being that I totally looked up to my older sister, it was my favorite for a long time and remains one of my ordering staples.  Of course, it can be uber-unhealthy, so here's a version I came up with to mirror some of the flavors.

Kinda Kung Pao Chicken


- 1 T. rice wine vinegar
- 2 T. cornstarch, divided
- 2 T. soy sauce, divided
- 1 chicken breast, cut into thin strips
- drizzle sesame oil
- 2 garlic cloves, minced
- 1/2-in. piece of ginger, grated
- 1 T. hoisin sauce
- 1/4 c. chicken stock
- 2 T. of sugar
- 1 dried red chili
- 3 T. peanuts, crushed
- 1/2 shallot, diced
- 1/2 c. white rice
- salt
- peanut oil

Whisk together half of the soy sauce, the rice wine vinegar, sesame oil, 1 clove of garlic, the ginger, and 1 T. of cornstarch.  Put the mixture in a plastic bag with the chicken and let it marinade for at least an hour.

Cook 1/2 c. of white rice according to package instructions.

While it is cooking, whisk together the other T. of cornstarch with the hoisin sauce, stock, other clove of garlic, and tablespoon of soy.  Add in another splash of rice wine vinegar and the sugar.  Chop the shallot and heat a few turns of the pan of peanut oil.  Add in the shallot and cook until soft; about two minutes.  Add in the chicken and sauce and sautee until the chicken is cooked through.  Because they are thin strips, this should only take about 4 minutes.  Plate the rice, topping it with the chicken and sauce.  Garnish with the peanuts and dig in.