Kung Pao Chicken

It snowed all day Sunday.  Even though we got plowed at noon, my housemate still had to shovel at 5, and Matt and I had to shovel this morning.  On a day that cold and snowy, nothing feels better than staying inside.  And to keep warm, we spiced up the afternoon with some Kung Pao chicken.  The perfect Sunday food - and the take-out drivers will thank you!

Kung Pao Chicken

Served 2.

Leftover Potential:  Just as good if not better than the Chinese food that comes in a box.  Made 2 meals after the initial dinner.

1 lb chicken, cut into bite size pieces

salt, as needed

pepper, as needed

flour, as needed

1 Tbsp oil

1 onion, finely diced

3 cloves garlic, thinly sliced

1/4 cup mushrooms, thinly sliced

1 bell pepper, diced

1 bunch scallions, thinly sliced

1 Tbsp ginger, finely sliced

10 dried chilis, split, seeded, and cut in half

1/4 cup soy sauce

5 Tbsp rice wine vinegar

1 tsp sesame oil

1/4 cup water, or as needed

1.  Season the chicken with salt and pepper.  Dip lightly in flour.  Set aside.

2.  In a large pan or a wok, heat the oil over medium heat.

3.  Add the onions, and cook until translucent.  Add the garlic.  Stir fry for about a minute.

4.  Add the mushrooms, bell pepper, scallions, ginger, and dried chilis and stir fry over medium heat.

5.  Add the soy sauce, vinegar, and sesame oil.  Stir fry to create an even sauce.  Add the chicken, and stir fry until the chicken is tender and cooked through.  Add water as needed to thin sauce so as to coat the chicken.

6.  Serve in warm bowls with rice.

Spicy Szechuan Chicken

I'm a sucker for Chinese food..both classic and Americanized versions.  There's something especially comforting to me about the tastes and flavors.  Plus, I love any excuse to make things spicy.  Now, nothing will replace your combo of choice from your favorite Chinese restaurant, but it's just as easy to make some in your own kitchen.

So if you're feeling bold, try this recipe for a spicy chicken dish that will remind you of Sesame or General Tso's chicken.  It's quick...it takes even less time than waiting for the order you've called in!  

Spicy Szechuan Chicken

Served 3

Leftover Potential: reheats decently, but since it is fried it loses some of it's original texture. Provided one meal after the initial dinner.

For the batter:

3 Tbsp all purpose flour

3 Tbsp corn starch

salt, as needed

pepper, as needed

2 eggs

1 pound chicken breasts, cut into 1/2" cubes

oil, as needed for frying

1 onion, sliced

For the sauce:

1 Tbsp oil

3 cloves garlic, finely minced

2 Tbsp ginger, finely minced

1 cup chicken broth

1/2 cup tomato paste

1/2 cup crushed tomato

1/4 cup soy sauce

1 Tbsp sugar

1 Tbsp cornstarch

3 Tbsp water

cilantro, as needed, coarsely chopped

1. In a medium bowl, mix together the ingredients for the batter.  If the batter is too thick, thin it out with some water.  

2. Add the cubed chicken in the batter and toss to coat well.

3. Heat the oil to 375 degrees in a deep pan.  If you don't have a thermometer, use a piece of chicken as a tester.  If it sinks, the oil is not hot enough, but if it rises easily to the surface, the oil is ready to use.  

4. Fry the chicken in batches until golden brown.  Drain on paper towels.

5. Meanwhile, prepare the sauce.  Heat the oil in large pan over medium heat. Add the garlic and ginger, and stir fry until aromatic. 

6.  Add the remaining ingredients except for the cornstarch, water, and cilantro. Mix to combine and bring to a simmer over medium high heat.

7.  Make a slurry with the cornstarch and the water, and add to the sauce.  Simmer until the sauce thickens.

8.  Finish the sauce with the chopped cilantro, and add the chicken.  Toss the chicken in the sauce to coat, and allow to simmer for a few minutes until heated through.

9.  Serve in warm bowls with steamed rice and more cilantro on top.