Peeta Strikes Again

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Sorry for the half finished post if you got it in your email, Peeta sent my post before I was finished talking! Hahahahahaha! I’m really trying to get use to blogging from my iPad because I’ll be traveling soon and would like to continue blogging while I’m out and about.

So let’s just start over on the post I was working earlier!

Oh yeah! That’s right, another homemade meal that tastes as good as the restaurant made, if not better! If you haven’t tried the Mongolian Beef dish yet, I can only ask, “what are you waiting for!”

But now you’re going to have yet another fabulous dish to decide from!!

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Kung Pao Chicken!

This is such an easy dish to make and it was super tasty.

Here is what you’ll need:

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2 large boneless skinless chicken breasts (cut into 1 inch strips)
1-2 tbsp corn starch
2 tsp sesame oil
3 cloves of garlic, minced
1/2 tsp crushed red pepper flakes
1/2 tsp powdered ginger
2 tbsp rice vinegar (I used white vinegar because that is what I had, it was fine)
2 tbsp soy sauce
1-2 tsp sugar
1/3 cup cashews or peanuts
3 tbsp green onion, chopped

1. Lightly coat chicken with cornstarch.
2. Heat sesame oil in pan over medium heat. Cook chicken for 5-7 minutes or until cooked through. Remove chicken from pan and set aside.
3. Combine vinegar, soy sauce and sugar. Add mix to pan and also add in powdered ginger, red pepper flakes, green onion and garlic. Mix everything in pan for about a minute over medium heat.
4. Add chicken back into dish and add in cashews or peanuts. Heat thoroughly, serve!

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Recipe adapted from Blog Chef.net

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