recipe makeover: kung pao chicken and brown rice

>> Wednesday, January 13, 2010

last night i whipped up some asian sensation and it was oh so taaaaaasty. it was such a simple recipe and you can add whatever vegetable combination to you like to it.  you could even switch up the nuts and add cashews instead.  here's how i did it.

(adapted from cooking light)

2 cups of broccoli florets
1 cup sugar snap peas
1 bell pepper, cut into strips
pinch of dried ginger
pinch of crushed red pepper
1 pound chicken breast, cut into strips
1/2 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
4 garlic cloves, minced
2+ tablespoons chopped salted peanuts
1 cup brown rice
2 1/4 cups water

heat evoo over medium-high heat in saucepan.  add rice and cook for 2-3 minutes, letting it get toasty.  add water and let it come to a boil.  then, reduce heat, cover and let simmer for 30 minutes.

heat evoo in a large wok over medium-high heat. add broccoli, sugar snap peas, bell pepper, ginger and red pepper flakes and cook for 4-5 minutes until vegetables are crisp, but tender. remove from pan and keep warm. add more evoo to work.  add more ginger, crushed red pepper, and chicken and cook 5 minutes or until chicken is lightly browned, stirring frequently.

combine broth, hoisin sauce, vinegar, soy sauce, cornstarch and garlic in a small bowl and stir with a whisk. pour mixture into pan and let it cook for about 2 minutes until it thickens.  add vegetable mixture and cook until it is heated throughout.  garnish with peanuts.


The Recipe Diva January 13, 2010 at 3:04 PM  

Sounds delicious! These meals are so great for using up the veggies in the fridge!

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