I have a great recipe for Kung Pao Chicken that turns out every time. I adapted it from my cookboook Spices of Life. I also use this recipe to make Cashew Chicken by adding cashews instead of peanuts and omitting the crushed red pepper. Great for a healthy week-night dinner. Enjoy!Ingredients
3 boneless, skinless chicken breasts, chopped into bite-size pieces
2/3 c carrots, chopped into bite-size pieces
2/3 c celery, chopped into bite-size pieces
1/2 c water chesnuts, chopped into bite-size pieces
Marinade
2 T soy sauce
2 T rice wine
1 t sesame oil
1 t cornstarch
Seasonings
2 T minced green onion
1 1/2 T ginger, minced
1 1/2 T garlic, minced
1 t crushed red pepper (as desired)
4 1/2 T olive oil
Sauce
1/2 c chicken broth
2 1/2 T soy sauce
2 T rice wine
1 t sesame oil
1 T Worcestershire sauce
1 1/4 t cornstarch
1/2 c scallion greens, cut into 1-inch lengths
2/3 c dry-roasted peanuts
Directions
1. Place chicken and marinade in bowl. Cover and refrigerate for 20 minutes.
2. Heat a skillet/wok, add 2 1/2 T oil and heat until very hot. Add the chicken until cooked, then remove and wipe out pan.
3. Add remaining oil and heat until hot. Add seasonings and stir-fry briefly, about 15 seconds. Add the vegetables and cook for 1-2 minutes, then add the sauce and cook until thick. Return the cooked chicken to pan and add scallion greens and peanuts. Serve with steamed rice.



Needless to say, he was super excited, and loved that I found a creative way to tell him!
We met the L's in Ames to share the news with them. It worked out better than we could have planned, because Elyse, his sister that lives in Nashville, just happened to be coming home that weekend, and we didn’t even know it! Kyle decided he just wanted to “tell” them, so we met for lunch at the Café. I was excited and nervous to share the news, and I think he waited until we were almost finished eating! It was so hard to wait! They were all very excited, and it was so much fun to tell them, all together, that they will soon be grandparents and aunts!




