What I like about writing this blog is that I get to share a little bit about myself with each post along with what I hope is a delicious recipe. Up until now the hardest part has always been finding a kick ass recipe that not only I would want to make again but one that the readers would want to make again as well. Lately I have been struggling more with the personal anecdote section and trying to determine how much to share. I strive to be open and honest in my life as I see little need for lying but my family and friends read my posts as well as strangers and I don't want to over share or be hurtful but mostly I don't want to talk about what I write beyond what I have written. I usually stick with posts about things that happened a long time ago as this seems to help prevent awkwardness as well as avoid the interrogation I get from family regarding current events. Unfortunately, I recently had my heart hurt, just a little bit, but it makes me want to share more with everybody about recent events in general and about some specific events as well. I will avoid doing that today as this post is already longer than expected but I'm hoping to be even more open and honest about myself and my life in the future...so prepare yourselves for more of me and more good food like this recipe.
You will need:
1 chicken breast, thinly sliced
T. corn starch
2 T. Soy sauce, separate
2-3 diced garlic cloves
Small bunch of green onions chopped w/the tops
Sesame Oil
Assorted stir-fry veggies
1 T. rice vinegar
1/2 t. ground ginger
at least 1/4 t. crushed red pepper flakes (use more or less depending on how spicy you like it)
a dollop of honey
Rice
I started my rice first as I use the real stuff, not the Minute kind, while the rice cooked I worked on everything else. In a bowl combine chicken with corn starch and 1 T. soy sauce, making sure the chicken gets well coated. Heat about 1 t. sesame oil in a skillet, once it is hot add your chicken and cook until almost done. Remove chicken and sautee your veggies in sesame oil (add more to your skillet if necessary). Once your veggies are ready add the chopped onions, diced garlic, ginger, and red pepper flakes, fry for a minute or so. Add rice vinegar, remaining soy sauce, and honey to the skillet. Stir well making sure everything gets well mixed. Return chicken to the skillet and mix/coat well. Once everything is mixed and coated serve over hot rice. I hate peanuts because I hate the way they feel in my teeth, but if you like them feel free to add them, they are a staple of kung pao chicken after all. Most importantly, if you haven't already, pour yourself a glass of wine, it just makes life better!
Megan S.
