{"id":6609,"date":"2014-02-19T07:00:08","date_gmt":"2014-02-19T13:00:08","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=6609"},"modified":"2014-02-08T15:47:21","modified_gmt":"2014-02-08T21:47:21","slug":"kung-pao-chicken","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/kung-pao-chicken\/","title":{"rendered":"Kung Pao Chicken for Two"},"content":{"rendered":"

\"Kung<\/a><\/p>\n

Today’s recipe injected a ray of sunshine into February’s winter-induced gloom at our house. It comes from Deborah Vogts’ Country at Heart blog<\/a>, which features recipes by many of her fellow authors. Bonnie Doran submitted the original recipe for two<\/a>. Other than adding more vegetables and cutting down the amount of oil, my version is the same as original. By the way, this recipe not only received Hiram’s coveted seal of approval, but he’s also declared it his new favorite meal. Which means, from now on I’ll be doubling the recipe!<\/p>\n

Kung Pao Chicken for Two<\/p>\n

1\/2 pound boneless chicken breasts (about 1), cubed
\n1 egg white
\n4 teaspoons cornstarch
\n2 tablespoons soy sauce
\n1 bunch green onions, sliced into 1\/2 inch pieces
\n1\/2 cup red sweet pepper cut into bite-sized pieces
\n1\/4 cup grape seed oil
\n1\/4 teaspoon crushed red pepper
\n1 teaspoon sugar
\n2 tablespoons dry sherry
\n1\/2 cup peanuts<\/p>\n

In small bowl, combine chicken, egg white, 3 teaspoons cornstarch and 1 tablespoon soy sauce; mix well. Refrigerate 1 hour.<\/p>\n

Blend remaining corn starch, soy sauce, sugar , and dry sherry.<\/p>\n

In wok or dutch oven, heat oil. Stir chicken mixture and spoon into hot oil. Stir-fry until chicken turns white, about 1 minute. Remove chicken to plate lined with paper towels and drain. Pour off all but 1 tablespoon oil. Add red pepper and cooked chicken; stir-fry 1 minute. Add sherry mixture to chicken mixture. Stir over high heat until mixture is coated with a light glaze. Stir in peanuts, scallions, and sweet red pepper. Serve immediately. Serves 2.<\/p>\n","protected":false},"excerpt":{"rendered":"

Today’s recipe injected a ray of sunshine into February’s winter-induced gloom at our house. It comes from Deborah Vogts’ Country at Heart blog, which features recipes by many of her fellow authors. Bonnie Doran submitted the original recipe for two. 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