What's for dinner?

If any of you out there are looking for an easy and delicious meal, make this! It's Kung Pao Chicken.  I made this a couple of nights ago for P and I.  My friend Kasee originally made it and both her and her husband raved about how good it was so I had to give it a try. I was definitely NOT disappointed. It was SO yummy! I don't know if it was just because the flavor was so different than what I usually cook for dinner, or what made it so great but seriously, I've been wanting it every night since I made it. Here is the recipe along with some changes that I made to it.

The recipe is split up into three parts, it kind of confused/overwhelmed me, but it really is easy to make!

Chicken Ingredients

3/4 pound boneless skinless chicken breast

1 tablespoons soy sauce

1 tablespoon dry sherry or Shaoxing rice wine (I don't have this so I didn't use it)

1 tablespoon cornstarch

1 teaspoon vegetable oil

Sauce Ingredients

1 tablespoons soy sauce

1 tablespoon dry sherry or Shaoxing rice wine (once again, didn't use this)

1 tablespoon red wine vinegar or Chenkiang vinegar (I used red wine vinegar)

1 tablespoon sugar

1 teaspoon cornstarch

1 teaspoon salt

Chicken Marinade Ingredients

2 tablespoons vegetable oil

5 to 10 small dried hot red chilies, or 2 teaspoons red pepper flakes (I used red pepper flakes)

1 teaspoon Szechuan peppercorns, toasted and crushed (optional) (I didn't use these)

1 tablespoon coarsely chopped garlic

1 tablespoon finely chopped fresh ginger (I used ginger powder and I added a lot more than what the recipe called for, but maybe the kind I bought wasn't strong to begin with)

1/4 cup coarsely chopped green onion

3/4 cup roasted, salted peanuts

1 teaspoon Asian sesame oil (I didn't have this either, so didn't use it)

Preparation

To prepare the chicken: Chop it into bite-sized chunks, about 1 inch in diameter. In a medium bowl, combine the soy sauce, sherry, cornstarch, and vegetable oil. Stir to mix everything well, and then add the chicken, tossing to coat it evenly. Set aside for 30 minutes to 1 hour, or cover and refrigerate for up to 1 day.

To make the sauce: In a small bowl, combine the soy sauce, sherry, vinegar, sugar, cornstarch, and salt. Stir to dissolve the dry ingredients, and mix everything together well.

Prepare the remaining ingredients, and place everything by the stove, along with a serving platter for the finished dish.

To cook the chicken, heat a wok or a large, deep skillet over medium-high heat, and then add the vegetable oil. Swirl to coat the pan, and when it is hot but not smoking, add the chilies. Toss well for about 30 seconds, and then add the Szechuan peppercorns if using. Cook for about 1 minute until fragrant and shiny, tossing once or twice.

Scatter in the chicken and let it cook on one side for about a minute. Toss well, and then add the garlic, ginger, and green onion. Cook 1 to 2 minutes, tossing now and then, until the chicken has changed color and is cooked through.

Stir the sauce, and add it to the pan. Cook another minute, tossing often, and then add the peanuts and sesame oil. Toss once more, transfer to a serving platter, and serve hot or warm. 

The original recipe can be found by clicking here, but you have to have an account in order to get to the recipe, that's why I posted the recipe on my blog. 

*Thank you to Kasee for the picture, I stole it from her awesome food blog, because I failed to take any pictures when I made it.