First of December and it's a little chilly out! This Spicy Kung Pao Chicken will warm you right to your toes!
Ingredients:
Marinade:
1 1/2 tbsps soy sauce
1 tbsp rice vinegar
2 tsps cornstarch
1 1/4 lbs chicken breast, cut in 1" cubes
Sauce:
1 tbsp balsamic vinegar
2 tbsps soy
1 tbsp hoisin sauce
2 tsps sesame oil
1 1/2 tbsps honey
1 tbsp cornstarch
1/2 tsp red pepper flakes
1/4 tsp minced ginger
1/3 cup water
Stir Fry:
2 tbsps vegetable oil, divided
1 bell pepper, cut in 1" squares
2 celery stalks, sliced
3 tsps minced garlic
1/3 cup edamame beans
4 mushrooms, sliced
1 onion, sliced
1 small red hot chili pepper, thinly sliced or chopped
Mix the marinade ingredients together then add the chicken to coat. Let stand 15 minutes. Mix together the sauce ingredients except for the cornstarch (add that only when ready to use). Heat 1 tbsp vegetable oil to medium high in a large skillet or wok. Add the onion, pepper, celery and mushrooms. Cook 5-7 minutes then remove to a large bowl. Heat 1/2 tbsp vegetable oil and cook 1/2 the chicken for 3 minutes. Remove to vegetable bowl, then add another 1/2 tbsp oil to the pan and cook the remainder of the chicken 3 minutes adding the garlic in the last 30 seconds. Return all the chicken and vegetables to the pan along with the edamame, chili pepper and sauce (with the cornstarch added). Heat through. Serves 4
