Kung Pao Chicken. Frightened Rabbit Is A Scream.

My home internet went down last night. Turns out there is some equipment failure and the tech cannot make it out to repair until Tuesday.

Tuesday. That’s three days. Or three hundred in internet days.

Maybe it is a message to me from a higher power to get the hell off of the computer and embrace the season.

I don’t know about you, but there is only so much Christmas hugging I can do.

Needless to say the posts, if they occur, may be very brief over the next few days as I try to find some time to drive down to the elementary school and sit outside in my cold car to use the wireless.

Maybe you need something fast to whip up that will make everyone scream with delight?

Try this stir fry. The sauce is very tasty.

Kung Pao Chicken

Ingredients for the marinade:

2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch

Ingredients for the sauce:

4 tablespoons dark soy sauce
2 tablespoons dry sherry
1.5 teaspoons sugar

2 boneless, skinless chicken breasts, cubed
2 carrots
1 rib celery
1 small can sliced water chestnuts
2 cloves garlic
1 teaspoon freshly grated ginger
2 green onions
1 teaspoon red pepper flakes
6 tablespoons oil for stir-frying
1/2 cup peanuts or cashews
Sesame oil, optional

Directions:

1. Add chicken and marinade ingredients to a bowl or ziplock bag, adding the cornstarch last, and marinate for 25 minutes.

2. Meanwhile, thinly slice carrots and celery. Chop the green onions into 1/2 inch pieces, and grate the garlic and ginger.

3. Combine sauce ingredients in a small bowl and set aside.

4. Heat a large saucepan or wok over medium high to high heat. Add 2 tablespoons of oil and allow to get hot. Add carrots, celery and water chestnuts and toss occasionally until cooked. Remove vegetables from pan.

5. Add 2 tablespoons oil to pan. Add marinated chicken and cook until nearly done. Remove chicken from the pan.

6. Add 2 tablespoons oil to pan. Add garlic and cook for 30 seconds. Add red pepper flakes and ginger and cook for a few seconds. Add the sauce to the pan and bring to a boil.

7. Return the chicken and vegetables to the pan, toss to coat in the sauce. Stir in the nuts and green onion, heat through.

8. Remove from the heat and stir in the sesame oil, if using. Serve with rice.

Recipe from Proceed With Caution

Oh, I was going to dig out some fun music to toast you all with some holiday cheer, but that will have to wait.

Today I need something Scottish. I need Frightened Rabbit.

This is the perfect song to suit my current mood.
Frightened Rabbit-The Loneliness And The Scream

While you are listening you can go to the post I wrote about Frightened Rabbit here and make yourself one of the mixed drinks I shared. It is worth to check out that post just to watch the video of the guy scraping snow off of his car. One of my favorites ever.

Back to Frightened Rabbit. You can check out the band on their Website and buy the band’s music there.

I hope your weekend is a scream…in the best way possible.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Chicken, Main Courses. Bookmark the permalink.

4 Responses to Kung Pao Chicken. Frightened Rabbit Is A Scream.

  1. Greer says:

    No Internet for the three days you probably need it most! I am right there with you on how much Christmas hugging I can do but I wish you and yours lots of merry and bright and deliciousness xxoo

  2. Helene Greenberg says:

    Delicious recipe!

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