Kung Pao Chicken

After a few posts with some great hints and a FREE download, I thought I’d get back to posting another one of my favorite quick dinner recipes.  (I discovered this one over at Live.Love.Eat.)  I’m not normally a fan of Asian dishes, but even I enjoy this one!  The leftovers make a great lunch for work tomorrow too.  You’ll need:

• 1 lb. boneless skinless chicken, cut into small pieces
• 1 tbsp. oil
• 1 (1 lb.) bag broccoli slaw
• 1 red bell pepper, cut into thin strips
• 1/2 cup water
• 1/2 cup spicy Szechuan stir-fry sauce
• 1 Tbsp. honey
• 1 bag of boil-in-the-bag rice

Start by heating the oil in a heavy skillet or wok. Add in the broccoli slaw and stir fry for 5 minutes or until the broccoli slaw is tender (I like mine a little softer so I cooked it longer).  Remove the broccoli slaw from the skillet and set it aside (I like to put it in a bowl and sit it in the microwave – power off – to help it stay warm).

Now is a great opportunity to get some water boiling and cook the rice.

Next, add the chicken to the skillet.  Stir fry the chicken over medium high heat for about 5 minutes or until browned. Add in the bell pepper and water and then cover and cook for 5 minutes.

Add the stir fry sauce, honey, and the broccoli slaw that you sat aside a few minutes ago into the skillet.  Cook this mixture for another 2-3 minutes until hot.  Remove from heat and serve over the rice.

This quick dinner recipe makes enough to serve 4.

Enjoy!

Tagged as: asian, broccoli, chicken, rice, stir fry