宫保雞丁
So this kind of goes against the theme
but I LOVE Chinese take-out!
However,
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.
Stir!
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*
Enjoy!
