As many of you know, I am not the best cook. However, I am learning. I read a few food blogs to help me out and I have enjoyed trying new recipes. Above is a picture of the Kung Pao Chicken I made for Peter. He LOVES it. We have to make almost weekly if possible. Noah likes it too. If I know Noah is eating it I make it a little less spicy. The Kung Pao Chicken usually has green table onions on top but on this day I didn't have any. We have started adding carrots to it too.
Here's the recipe. Hope you like it.
Ingredients
3 T vegetable oil
1 lb chicken
1 red bell pepper, cored and sliced thin
1/2 c roasted unsalted peanuts
3 garlic cloves, minced
1 T grated fresh ginger
1 t red pepper flakes (1/4t if you're cooking for kids)
3 1/2 cups low-sodium chicken broth
4 (3-ounce) packages ramen noodles, seasoning packets discarded
2 T hoisin sauce
1 T rice vinegar
2 t toasted sesame oil
4 scallions, sliced thin
Instructions
Season chicken with salt and pepper. Heat 2 T of oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook until done. Transfer to a clean bowl.
Add remaining T oil to skillet and return to medium-high heat until shimmering. Add bell pepper and peanuts and cook until pepper is softened, 2 to 3 minutes. Transfer to bowl with chicken.
Add garlic, ginger, and red pepper flakes to oil left in skillet and return to medium-high heat until fragrant, about 30 seconds. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
3 T vegetable oil
1 lb chicken
1 red bell pepper, cored and sliced thin
1/2 c roasted unsalted peanuts
3 garlic cloves, minced
1 T grated fresh ginger
1 t red pepper flakes (1/4t if you're cooking for kids)
3 1/2 cups low-sodium chicken broth
4 (3-ounce) packages ramen noodles, seasoning packets discarded
2 T hoisin sauce
1 T rice vinegar
2 t toasted sesame oil
4 scallions, sliced thin
Instructions
Season chicken with salt and pepper. Heat 2 T of oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken and cook until done. Transfer to a clean bowl.
Add remaining T oil to skillet and return to medium-high heat until shimmering. Add bell pepper and peanuts and cook until pepper is softened, 2 to 3 minutes. Transfer to bowl with chicken.
Add garlic, ginger, and red pepper flakes to oil left in skillet and return to medium-high heat until fragrant, about 30 seconds. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
2 comments:
Yum. Thanks for the cooking inspiration! This is going to be dinner tonight! (Maybe they will come up with whole grain Ramen someday---- just had to add that -remember our lovely whole grains project? :) )
Oh...thats right. I think you could use pasta too, but I havent tried it yet.
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