Wednesday, June 25, 2014

Kung Pao Chicken Made at Home

 So this kind of goes against the theme
but I LOVE Chinese take-out! 
we live outside of city-limits 
and there's certainly no food-delivery out here.
Hence, Kung Pao Chicken Made at Home!

This is one of those easy weeknight recipes
that I LOVE!
Honestly it's only semi-homemade
because it calls for store-bought sauce,
which makes it super quick and easy!

It's also cooked in the slow-cooker 
but only takes 4 hours,
which makes it the perfect go-to meal 
for those incredibly busy days when 
you haven't given a single thought to dinner
until sometime in the late afternoon.

Here's how easy it is:
Step One: Chicken Goes into the Crock Pot 
Q: Do you say "crock pot" or "slow cooker"?

Tips: Use non-stick spray for easy clean up.
I always, always season my chicken breasts prior to cooking, 
even if the recipe doesn't call for it, because nobody likes bland chicken. 
This time I seasoned with a Garlic Herb blend. 

Cook on High 3.5 Hours 
until cooked through but not completely fall-apart

Step Two: Chicken comes out of the Crock pot
Cut into Cubes
Back into the crock pot it goes.

Step Three: Chop Veggies

Step Four: Prepare Sauce
I mixed Panda Express Kung Pao Sauce
and half a jar of 
apricot/pineapple preserves

Step Five: Add chopped veggies 
and sauce to Crock Pot.
Cook for 30 more minutes on High.

Step Six: Cook up some rice 
while Kung Pao is finishing up.
I love this Basmati Rice
which cooks up in 20 minutes.

Last step: Serve over rice.
*Garnish with Green Onions
and Peanuts*

Adapted from The Frugal Girls