Last week I shared with you one of my kids favorite meals- chicken in brown sauce served over rice. So when I came across a recipe that I had clipped from a Cooking Light magazine at least 10 years ago (!) for Kung Pao chicken- I knew it would be a huge hit with my kids- and it was! Over the years I have modified the original recipe a bit to meet my family’s tastes- and I am betting that your kids will love it too! Here’s my Kung Pao Chicken!
Kung Pao Chicken Marinade:3 tablespoons of soy sauce 3 tablespoons of rice wine 1 1/2 teaspoons cornstarch 1 1/2 teaspoons of sesame oil
I like to cut my boneless, skinless chicken breast into bite-size pieces using kitchen scissors. For my large family we will use two packages of Perdue chicken, but the recipe can be cut in half to accommodate your family.
Mix together the marinade ingredients and pour over the chicken. Use a spoon to turn the chicken and thoroughly coat in the marinade. Allow to marinate for at least 30 minutes in the fridge. (I like to do this step in the early afternoon before the kids get home from school, and just allow it to sit in the refrigerator until it’s time to cook dinner).
Brown the Chicken:
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add the chicken pieces, creating one layer across the bottom of the skillet, and cook until nicely browned on either side- about 5 minutes. Remove the browned chicken from the pan, and continue to brown the chicken in batches until complete.
Kung Pao Chicken Sauce:3/4 cups of chicken broth 3 tablespoons of sugar 3 1/2 tablespoons of soy sauce 3 tablespoons of rice wine 1 1/2 tablespoons of Worcestershire Sauce 2 1/2 teaspoons cornstarch 1 1/2 teaspoons of sesame oil 3 tablespoons of minced fresh ginger 2 tablespoons of minced garlic 1/2 teaspoon Sriracha sauce
Combine all ingredients and whisk together in the same skillet you used to brown the chicken and cook for one minute until it begins to thicken. Then add in your browned chicken and stir well to coat in the sauce. Allow to simmer for 5-8 minutes until the chicken is thoroughly cooked through. Serve the Kung Pao Chicken over a small bed of white or brown rice and spoon the sauce on top. My family loves to serve this dish with a side of edamame- it’s so good!
Menu Plan Monday!
This recipe is part of our new series Menu Plan Monday where I will be linking up Org Junkie’s Menu Plan Monday post.
Here’s what my family will be dining on this week:
Tuesday: Beef, Tomato, and Cornbread Bake
Wednesday: Easy Pasta Night
Thursday: BBQ Chicken Sandwiches
Friday: Homemade Deep Dish Pizza
Saturday: Mom’s Day Off! (Leftovers or Dad’s cooking!)
What’s on your meal plan for the week? Please leave a comment below- and share links to your favorite recipes!