Recipe Rescue: Kung Fu Pan Chicken

A little marinade bath over night and a lot of flavor for the family. This simple meal will have your family doing their own Kung Fu moves in the kitchen.

What You'll Need:

1 pound cubed boneless skinless
chicken breast or thighs or mixture
2 splashes of white wine*
2 splashes of soy sauce, reduced sodium
2 splashes of sesame oil
1 splash sriracha sauce
1 splash of distilled white vinegar
2 Tbsp cornstarch, 2 Tbsp water
(1 Tbsp cornstarch to 1 Tbsp water)
2 tsp brown sugar
4 green onions
1 Tbsp garlic
1 8oz can water chestnuts
1/2 cup of peanuts

*if you're not a huge white wine drinker
and don't have any around the house you
can substitute chicken broth. Most times
I have a pack of small cheap bottles of
wine sold in a six pack, just for cooking.
(they are convenient with screw caps and
they keep well in the fridge)

Putting It Together:

Put cubed chicken in ziplock bag and add
a splash of each of the first 4 ingredients
place in fridge for at least 30 minutes.

In a small bowl kung fu or mix together the remaining
splashes of the first 4 ingredients plus
the sriracha, vinegar and brown sugar. Now
add the chopped green onions, water chestnuts
and peanuts and heat in a sauce pan on medium-low.

While that is heating, cook cubed chicken to
165 degrees or until the juices run clear and
add to the sauce. Let simmer until sauce begins
to thicken.

Serve over a bed of instant rice and get ready for the family to Kung Fu their dinner.