I have been trying to get this recipe right for some time now. Kung Pao Chicken is my favorite dish to order at a Chinese restaurant, and I still dream of the amazing Kung Pao at the restaurant we used to frequent in my home town. Without a decent Chinese restaurant in our area now, I’ve been attempting some recipes at home. But, somehow, Chinese food never turns out with quite the right flavor when I try to make it. I’m afraid that I’m about as close as I’ll ever be with this recipe…and, of course, I didn’t measure out the ingredients as I added them. Nevertheless, here’s a rough recipe for my latest attempt at Kung Pao Chicken.
Ingredients:
– Boneless, skinless chicken breast, cubed
– Roasted peanuts
– Green bell pepper, chopped
– White or yellow onion, diced
– Green onion, chopped
– Vegetable oil
– Soy sauce
– Sesame seed oil
– Crushed red pepper flakes (add to desired spiciness)
– Ground black pepper
– Garlic
– Chinese five spice powder (just the tiniest pinch…that stuff is potent!)
Directions:
Heat vegetable oil in skillet. Add chicken and peanuts and cook over medium-high heat. While chicken is cooking, add a few dashes of soy sauce, a drizzle of sesame seed oil and spices. Once chicken begins to brown, add a bit more oil along with bell pepper and onions. Cook until vegetables are just tender. Serve with a side of white or fried rice.
At the Water's Edge 
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