Kung Pao Chicken

You could open a Chinese restaurant with this recipe.  Seriously.  It is that good. 

Got the recipe from the blog - For the Love of Cooking {http://fortheloveofcooking-recipes.blogspot.com/2009/04/kung-pao-chicken.html}. It is my most favorite place to get new recipes from.  I am going to cut and paste the instructions from the blog below to save me time. Also, you need to use real ginger (the root) in the recipe.  Not the powder.  I have tried it with and without the red pepper flakes and I didn't like it with them in it. Much better without! Enjoy!

Kung Pao Chicken:

• 2 skinless, boneless chicken breast, diced into bite sized chunks
• 1 tbsp cornstarch
• 2 tsp sesame oil
• 4 green onions, chopped
• 2 large garlic cloves, minced
• 1-2 tsp fresh ginger, grated
• 1 tsp crushed red pepper flakes (less if you don't want it really spicy)
• 3 tbsp seasoned rice vinegar
• 3 tbsp soy sauce
• 1-2 tsp sugar
• 1/2 cup roasted peanuts
• White rice, prepared per instructions

Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove the chicken from the pan and set aside.

Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce, vinegar and sugar mixture to the pan along with the cooked chicken and peanuts. Coat the chicken and peanuts with sauce and heat thoroughly. Serve over rice and top with remaining green onions. Enjoy.