Quick And Easy Kung Pao Chicken For Two

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 1 tablespoon soy sauce
• 1 tablespoon vinegar (any kind)
• 1/4 teaspoon sugar
• 1/4 teaspoon ground ginger
• 2 boneless chicken breast halves (about 10 ounces)
• 2 scallions
• 1/2 red bell pepper
• snow peas (about a handful)
• 1 tablespoon corn oil or 1 tablespoon peanut oil
• 1/8 teaspoon red pepper flakes
• 1/4 cup orange juice
• 1 tablespoon ketchup
• 1/4 cup peanuts (salted or unsalted, but not honey-roasted)

Recipe

• 1 combine the soy sauce, vinegar, sugar and ginger in a medium size bowl; stir and set aside.
• 2 cut the chicken breasts into strips. add to the bowl and marinate for 10 minutes.
• 3 wash the scallions. trim 1/4 inch off the root end and 2 inches off the top of the green stalks and discard them. cut the remaining and green parts into 1/2-inch pieces.
• 4 wash the red bell pepper. remove and discard the stem and seeds; then slice the pepper into 1/4-inch strips.
• 5 wash the snow peas and pull the strings off the sides by snapping 1/4 inch off each end and pulling firmly along each edge. discard the ends and strings.
• 6 heat the oil in a large wok or frying pan over high heat. add the red pepper flakes and cook for a few seconds.
• 7 add the chicken, plus the marinade in the bowl, and stir-fry for 3 minutes, or until the chicken has turned on all sides.
• 8 add the scallions, red bell pepper and snow peas and stir-fry for 2 more minutes, or until the vegetables just begin to soften. stir in the orange juice and ketchup and heat through.
• 9 add the peanuts and stir. serve hot.