Kung Pao Chicken

Who doesn't love Chinese takeout?  Well, I guess there are a few of you out there who don't but I know there are lots of people who really love it and probably get it more often than they should. What I don't love is the grease, the heavy feeling I get after I eat it that makes me feel the need to go right to the gym, and the cost of ordering it.

As an alternative, I love making food at home instead of getting takeout.  It's cheaper, healthier, and I really think that some recipes really hit the spot when I'm craving take out.  Yes, they might take a little more time and effort than picking up a phone and ordering and waiting for the doorbell to ring, but they really aren't time consuming or difficult at all.  Some of our favorite mock take out meals are Cashew Chicken, Asian Lettuce Wraps, Sesame Noodle Salad and General Tso's Chicken.  I have also made this recipe for Kung Pao Chicken and few times and we really enjoyed it every time.  To be healthier, I served this over brown rice this last time and I thought it worked out perfectly.

 Kung Pao Chicken

1 tablespoon canola oil, divided
2 cups chopped broccoli
1/2 bell pepper (of any color), chopped
1 tablespoon ground fresh ginger, divided

2 tablespoons water

1/2 teaspoon crushed red pepper

1 pound skinless, boneless chicken breasts, cut into bite size pieces
1/2 cup chicken broth (I sometimes substitute water)

2 tablespoons hoisin sauce

2 tablespoons rice wine vinegar

2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch

4 garlic cloves, minced
1/4 cup coarsely chopped lightly salted peanuts

In a large nonstick skillet set over medium-high heat, add 1 teaspoon oil.  Add broccoli and peppers and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli and peppers from pan; set aside and keep warm.

Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook until chicken is lightly browned and mostly cooked through, stirring frequently.

In a small bowl, whisk together chicken broth and next 5 ingredients (through garlic), and stir with a whisk. Add chicken broth mixture to pan; cook 2-3 minutes or until mixture thickens, stirring constantly. Return broccoli and pepper mixture to pan; stir to coat mixture and make sure vegetables are warm. Sprinkle with peanuts.

Source: slightly adapted from Cooking Light