Tag Archives: peppers

Kung Pao Chicken Tacos

I haven’t been getting much cooking done lately with the hurricane and back-to-back trips out of state which have occupied my past few weekends. By the time I slept in my own bed this past Saturday night, all I looked forward to doing was settling down in my kitchen and making some food. Ahh, sometimes it’s nice just getting back into a routine, you know? Anyway, want to knock someone’s socks off tonight? Make these Kung Pao Chicken Tacos. I know, you’re thinking…huh?? Who mixes Chinese food and Mexican food? Well, I do. And trust me, you want to too. My friend Jodi benefits from some of the food I make for this blog and each time I make something new for her to eat, she always says it’s her new favorite. Well, this is now her new favorite. She says this is even better than her all-time favorite, Rustic Summer Squash Tart. I have to say that I think might have to I agree with her on this. These tacos are WOW.

Chicken is marinated in soy sauce before being lightly coated in cornstarch which gives it the subtle crispiness you find in Chinese food without it being too much of a guilty pleasure. A rich sauce of soy sauce, honey, sesame oil, rice vinegar and sambal oelek adds a sweet but spicy punch of flavor to the chicken which is wrapped in broiled corn tortillas and topped with celery, fresh red pepper, and peanuts. My only recommendation with this is to warm the tortillas rather than broil them because the broiled tortillas make these a little tough to eat. I made leftovers by just warming the tortillas and they were perfect. The sauce is so good that I fully plan on making it anytime I need a sauce for chicken or pasta in a pinch. Please, give these a try. You’ll realize that Chinese food isn’t just for take out anymore.

The ingredients:

Place chicken in a large zip-top plastic bag with 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes.

Remove chicken from bag and discard marinade. Place cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

Heat canola oil in a large skillet over medium-high heat. Add half of coated chicken and sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining canola oil and coated chicken.

Combine remaining cornstarch, soy sauce, honey, sesame oil, rice vinegar and sambal oelek in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic.

Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently.

Spoon chicken mixture onto tortillas and top each taco taco with green onions and bell pepper strips. Serve with lime wedges, if desired.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Kung Pao Chicken

One of the biggest cravings I often get (which is nearly impossible to satisfy) is Chinese food. Once I get the thought of Chinese food in my head, it becomes all I can think about. The only thing I can do is pick up the phone and call my favorite Chinese food restaurant (which I have programmed into my phone, mind you), place an order, and stuff my face. There is no getting around it. And as much as I try to replicate my favorite dishes at home, it’s never as satisfying as the take-out I get. Maybe it’s the additional oil or MSG that makes it so good (I don’t know and I don’t care) but I’m not ready to give up making healthier, just-as-tasty dishes at home. This Kung Pao Chicken is probably the closest I have come to making a perfect Chinese dish.

Chicken is sautéed with garlic and onion in sesame oil (a flavor punch) before being bathed in a spicy mixture of water, soy sauce, cornstarch, brown sugar, ginger and red pepper flake. Once the sauce has thickened slightly, fresh snow peas and red peppers are added until bright in color and perfectly crisp. Unlike a typical restaurant dish, this version gets its kick from the red pepper flake instead of chili peppers but it doesn’t disappoint (if you like it spicier, add more flake or use chili peppers instead). Snow peas are a fresh addition but other vegetables, such as broccoli, celery, cabbage or scallions, will work too. Like the typical restaurant version, peanuts dot this dish adding a salty layer of crunch. If you’re someone like me who gets that Chinese food craving and want something healthier, try this dish. It comes together fast and it’s as tasty as ever.

The ingredients:

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

Combine water, soy sauce, cornstarch, brown sugar, ginger and crushed red pepper, stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil.

Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.

Sprinkle with nuts.

Additions: None

Omissions: None

Substitutions:

Ground ginger

Overall Rating: Love It

Source: Cooking Light Magazine

Baja Chicken Stir-Fry

I’ve been on a bit of a chicken and veggies kick. It’s what I’ve been craving so why fight it? It’s better than eating a big bowl of pasta or a buffalo chicken cheesesteak, both of which I could easily eat on a daily basis if it weren’t for my stubborn conscience. I can’t seem to get enough chicken lately and the brighter the rainbow of veggies the better. It’s not often that I go through phases like this so when they come around, I embrace them. But no matter what my body wants, chicken and veggies can get boring unless they are switched up with different flavors. I came across this Baja Chicken Stir-Fry (adapted from Baja Pork Stir-Fry) right when I wasn’t sure what to do next. One look and I instantly fell in love with the vibrant colors in this dish.

Chicken breasts are cut into bite size pieces, seasoned with nothing more than salt and pepper, and cooked until brown. Green, orange and red pepper slices are quickly stir-fried with minced jalapeño and then mixed with the cooked chicken. A simple sauce of ground cumin, broth and cornstarch is added to the whole mixture and thickens up quickly, coating each piece of the stir-fry. A final addition of cherry tomato halves and chopped cilantro rounds out this dish that comes together quickly. The peppers are perfectly crisp, the tomatoes are juicy and the whole dish gets a kick from the jalapeño and a flavorful warmth from the ground cumin. I wouldn’t normally think to add tomatoes to a stir-fry but it seems to work here.

The ingredients:

Combine broth, cornstarch, cumin and garlic. Set aside.

Season chicken with salt and black pepper. Add canola oil to a large skillet heated over medium-high heat. Add chicken and cook thoroughly until brown on all sides. Remove chicken from pan and keep warm.