Friday, September 2, 2011

Kung Pao Chicken

Whoa nelly...these are bad pics, but I assure you this meal is delicious and my family ate it all and wanted more!

Kung Pao Chicken

Ingredients for Kung Pao Chicken
  • 2 boneless, skinless chicken breasts
  • 1 bag frozen broccoli florets (16 oz)
  • 1/4 cup - 1/2 cup water
  • 1 can (15oz) baby corn, drained
  • Rice (cooked, serving for 4)
  • 3 tblsp low sodium soy sauce
  • 1/2 cup homemade catalina (recipe below)
  • 2 tsp chili sauce (more or less to your heat preference)
  • salt and pepper to taste
  • 1 clove garlic chopped finely
  1. Brown chicken and garlic in wok or large skillet.
  2. Add drained baby corn when chicken is half cooked. Salt and pepper well.
  3. When chicken is done, add broccoli and water, cover with lid and allow broccoli to steam cook.
  4. Add in remaining ingredients when broccoli is tender and stir.
  5. Serve over brown rice.
Homemade Catalina Ingredients

  • 1/4 cup reduced sugar ketchup
  • 1/4 cup red wine vinegar (I only had pomegranate infused red wine-worked fine)
  • 1/4 cup onion grated (will be almost like onion juice)
  • 1 tsp paprika
  • 1/4 cup Ideal sugar
  • 1tsp honey dijon mustard
  • 1/2 tsp garlic powder
  1. Mix all ingredients well

grated onion for Catalina

finished catalina

Browning the chicken

Add corn when chicken is around half way done

Add broccoli when chicken is cooked, cover and allow to steam cook.

When broccoli is tender add  remaining ingredients in and stir

Serve over cooked rice

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