I was a hero, when I fed “Kung Pao Chicken” to my diners. Everyone at my table loved it. The original Sichuan version of this dish is known for its chili peppers and peppercorns; my Westernized version included peanuts and scallions. I made sure to keep my version slightly sweet, in the interest of my young child’s palate, but I definitely added a dollop of Sriracha to my own portion, and gladly devoured it.

This recipe is originally from blogs.babble.com. When I made my rice, I seized upon the opportunity to enhance its qualities. I added both frozen peas and frozen broccoli, then seasoned with tamari and toasted sesame oil. I used 2.48 lbs. of cut-up chicken breasts for this dish, instead of the suggested 2 lbs., so I increased my other ingredient amounts accordingly. This is the type of stir-fry dish that will allow you to bend the rules. I cooked my chicken in 9 minutes, and seasoned with salt and pepper. The final dish wasn’t as “rich” as the “Bourbon Chicken” that I recently made. Here, the peanuts and the ginger and the scallions were right on. It’s another meal to enjoy.

PRICES:
Boneless, Skinless Chicken Breasts (2.48 lbs.) = $10.18

RECIPE: please crowds with this one; chicken breasts will always perform well in a quick stir fry
PREP TIME:
less than an hour to prep and cook; make the rice while you stir fry everything else
TASTE: brown sugar teams with garlic, soy sauce, white wine vinegar, toasted sesame oil, and ginger, while roasted peanuts and scallions give a big kiss

Next time, I’ll take a sweet turn with a dessert. I want to make “Black and White Chocolate Chip Clouds,” from skinnytaste.com, because they sound like dreams. See my dreams when you come back to my site on Thursday, May 26.