Skip the Chinese takeout and make your own at home – try this Kung Pao Chicken recipe
3 pieces boneless, skinless chicken thighs cut into bite size pieces
1 large bell pepper (red, yellow or green OR all of them), cut into 1/2 inch pieces
2 tbs peanuts or any nuts you have handy
1/2 tsp crushed chili pepper (or less if you want it milder)
1/2 cup water chestnuts (if you have bamboo shoots, they work too!)
1/2 cup shiitake mushrooms (or any mushrooms)
3 cloves garlic, minced or mashed
2 tbs cooking oil
1 tsp cornstarch
2 tbs dry sherry or rice wine
3 tbs soy sauce
1 tsp sesame oil
Preheat wok or large skillet over high heat. Add cooking oil and stir fry garlic for 30 seconds.
Add pepper, water chestnut, crushed red pepper and mushrooms. Stir fry for 2 minutes then remove from wok.
Add more oil in wok if necessary then add the chicken and stir fry for 3 – 5 minutes or until cooked. Mix sauce in a small bowl and blend well. Stir into chicken, cook until thickened and bubbly. Add the vegetables and nuts. Stir.
Cover and cook for 1 minute. Serve hot over rice.