Oh my gosh…..do you realize my dear readers that we are getting into all the red, white and blue celebrations?
Yep! Memorial Day, Flag Day, Independence Day and Labor Day and that means lots of celebrations and as you know, I really love to decorate and celebrate.
Soooo, I am getting my “act” together and assembling all the red white and blue I can find….and I still have a huge box in the garage I need to pull into use. Ugh!
But I enjoy it so much.
Below I have a quick recipe for Kung Pao Chicken which has nothing to do with our red, white and blue theme other than it is a quick and easy recipe and I hope you enjoy it.
It is one of those recipes you can whip up for a quick evening meal and not feel a bit guilty because it is soooo delish.
It is especially good for me and the Captain because I am back at the “painting”….my goodness this dark woodwork takes a lot of TLC to get it to be a bright white and so I don’t want to overdo so I am really taking my time. 🙂
OK, I am being a bit lazy and allowing a lot of time between coats of paint.
….well, it really does need time to cure.
The paint I mean.
OK, so it does not necessarily need time to cure between coats…I am taking a few liberties here!
But it’s my paint party and I’ll let dry if I want to.
OK, bad pun from an old song. 🙂
Just make this recipe below….it is a printable as usual.
I promise it will make you smile as you eat it.
Now, just how much of that box of red, white and blue stuff do I have room to set out?
Blessings to all and have a great week-end.
I can hear the band playing John Philip Sousa’s Patriotic March….can’t you?
- 1 tbsp soy sauce
- 2 tsp Chinese rice wine vinegar
- 1½ tsp corn starch
- 2 chicken thighs or 1 lg breast, diced
- 2 tbsp balsamic vinegar
- 2 tsp soy sauce
- 2 tsp hoisin sauce
- 2 tsp toasted sesame oil
- 1 tsp molasses
- 1 tsp corn starch
- 1/t tsp sichuan peppercorns (toasted)
- 2 tbsp veg oil
- 1 tsp red chili flakes
- 3 green onions finely sliced
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- red chiles, finely sliced
- frrsh coriander
- dry roasted peanuts, chopped
- lime wedges
- Prepare the chicken while the rice cooks.*see note below on making coconut rice or you can make rice of your choice.
- Mix together the soy sauce, vinegar and corn starch for the marinade. Cover the chicken with the marinade and set aside while you prepare the sauce.
- Over a medium heat in a non-stick skillet toast the Sichuan peppercorns until they are slightly colored and fragrant. Crush them in a mortar and pestle if you have one or use rolling pin and cutting board
- In a medium bowl mix the balsamic vinegar, soy sauce, Hoisin sauce, sesame oil, molasses and corn starch. Add the toasted sichuan peppercorns to this mix.
- Place a non-stick skillet over a high heat. Add the vegetable oil and fry the diced chicken quickly, tossing occasionally, until slightly brown and almost cooked through. (About 8 minutes) Add the minced garlic and ginger and cook for additional 1-2 minutes
- Add the sauce mix to the pan and toss to coat the chicken. Add the dried chili flakes and stir.
- Serve over rice and garnish with chiles, coriander, peanuts and lime wedges
- *Place the rice and coconut milk in a medium sauce pan and bring to the boil. Reduce the heat to minimum and cover. Cook for 20 minutes. Add a tsp of black onion seeds at the end if desired.