While being unemployeed, I have decided to try new recipes for dinner at least three times a week!
As I told you Wednesday, I got the Hungry Girl 300 under 300 cookbook. And I love it! Especially after last nights results!
We hadn't had an Asian meal in a while, so I decided to try one out.
We had Kung Pao Chicken and (Ramen) Lo Mein.
I hate that I didn't take pictures but man OH man, was this good! Shane and I both love Kung Pao chicken and spicy stuff in general!
Not only was is delicious, it was EASY too!!
Kung Pao Chicken
Ingredients you will need:
2 tbsp reduced-sodium/lite soy sauce
1 1/2 tbsp rice vinegar
2 tsp granulated sugar
1/2 tbsp cornstarch OR flour if you don't have cornstarch
1 tsp red chili sauce, or more to taste (i added 1 tbsp and it was GREAT!)
8 oz. raw boneless skinless lean chicken breast, cubed
1/8 tsp salt, or more to taste
1/8 tsp black pepper, or more to taste
3/4 cup roughly chopped mushrooms
3/4 cup roughly chopped bell peppers
1/2 cup celery
1/2 cup onion
1 tsp minced garlic
1/4 canned sliced water chestnuts, drained and halved
1 tbsp chopped dry-roasted unsalted peanuts
I did not add the peanuts, I used sesame seeds instead.
Optional: crushed red pepper
To make the sauce, in a small bowl, combine 2 tbsp cold water with soy sauce, rice vinegar, sugar, cornstarch, and chili sauce. Stir until all ingredients have dissolved. Set aside.
(I did not have cornstarch, instead I used all purpose flour)
Spray a large skillet or wok with nonstick spray, and bring to medium-high heat on the stove. Season chicken with salt and black pepper and add to the skillet or wok. Add mushrooms, bell peppers, celery, onion, garlic, and 2 tbsp water. Stirring occasionally, cook for about 5 minutes, until chicken is fully cooked but still tender.
Add water chestnuts and peanuts to the skillet/wok. Raise heat to high, give sauce a stir, and add it to the skillet/wok as well.
Mix until sauce has thickened and coated chicken-veggie mixture. If you like, season to taste with salt, black pepper, and crushed red pepper. If you add more chili sauce, be sure to taste to see how spicy it already is before you add the crushed red pepper!
This is when I added the sesame seeds. And now ENJOY!
Makes 2 servings. 245 Calories per serving (1 1/2 cups)
Ramen Lo Mein.
(You can make this recipe your own by adding any of your favorite vegetables or even adding chicken, beef or pork!)
2 packages Ramen noodles (any flavor, you won't use the sauce)
1/4 c Peanut oil + 1 tbsp
1/4 c Rice Vinegar
1/4 c Lite Soy Sauce/ Low Sodium + to season to taste
1 c Sugar snap peas (frozen)
1 c shredded cabbage mix (cabbage, carrots...Prepackage mix)
Follow directions on Ramen noodles packet to cook noodles. DO NOT ADD FLAVOR PACKS.
Heat 1 tbsp Peanut oil in skillet/wok to med heat. Once heated cook frozen sugar snap peas for about 2 minutes or until slightly tender.
Add Noodles, vinegar, soy sauce, peanut oil, and cabbage to skillet with sugar snap peas. Mix well.
Let simmer and cook for about 3 minutes. Continue mixing.
Bring temp down to Low for 2 minutes and ENJOY!!
Add a Spring or Egg Roll and you have one tasty Healthy meal!!
A Week of Outfits: Kelly Vittengl
3 hours ago