Kung Pao Chicken

Ingredients:

• 1 lb. Boneless, Skinless Chicken Breasts
• 1 yellow onion
• 1 bell pepper
• 2-4 carrots
• 1-2 stalks of celery
• 1 Tbs Garlic
• 0.5 - 1 Tbs Sriracha sauce
• 2 Tbs Soy sauce
• 1 - 2 Tbs Red Wine Vinegar
• Handful of unsalted peanuts
• Cooking oil, as needed

Directions:

1. Chop chicken into small chunks
2. Finely chop all veggies
3. Brown chicken, when brown add garlic and continue cooking for 2-3 additional minutes
4. Remove chicken from wok
5. Saute veggies to desired doneness, adding oil as needed
6. Once veggies are done, add chicken back, then add peanuts, then add sauces
7. Stir thoroughly and cook for additional 3-5 minutes

Thoughts About The Dish:

We liked this dish a lot. Jeffrey found it to be the best Kung Pao Chicken he has had since moving back to Oklahoma. It was delicious. We used 1 full tablespoon of sriracha sauce, which seemed a bit much to Becky, so trying a bit less than a full tablespoon would be good.