Yum! Yum! Yum!

Kung Pao chicken is one spicy stir-fry and flavorful dish on Authentic Chinese Menu. If you are a spicy lover and haven't tried this yet, I suggest trying next time on your visit to Chinese Restaurant. Red Chilies and Peanuts are the main ingredients in this dish that gives the special touch and unique flavor. So today the morning rush made me to come up with this new rice dish with the touch of Kung -Pao recipe flavors. I call it two birds no no actually 3 birds for one shot....:-)! This Superb recipe, Leftover Rice Make Over and Magic in the Lunch Box for Hubby... You want to give it a Shot too, Here is the recipe!

Kung - pao Chicken fried Rice

Ingredients:
Cooked Rice - 1 cup
Chicken saute - 1/3 cup
Mixed Veg - 1/3 cup (frozen)
Bell Pepper - 1/2 ( Red or Green)
Red Chili - 3 ( whole)
Pea Nuts - 1 Tbsp ( peeled)
Soy sauce - 1 tsp
Red Chili Sauce - 1 tsp
green chili vinegar - 1/2 tsp
salt - 1/2 tsp
black pepper - 1/4 tsp
Oil - 1 Tbsp
Spring Onions - for garnish

Preparatory Steps:

• Chicken Saute: Coat the chicken breast with some salt, black pepper, cayenne pepper and run with some garlic. Leave it in bowl covered with a lid for 15 min. Heat the Non -stick pan and 1 tsp of oil, add the marinated chicken to the pan. Saute until the chicken is well cooked and cut into small pieces with spatula and test the tenderness. it lasts for 2 days in the refrigerator.  (Usually I save this for 2 days and add it to Fried Rice or Noodles, or serve as a evening protein snack for kiddos)
• Thaw the mixed veg in microwave for 1 min. 

Method:

1. Heat the non stick pan ( or wok)  add the oil. Once the Oil is hot add the whole red chilies.
2. Add soy sauce and half of Red Chili sauce to the oil ( to sink the spicy flavor into oil). Add the mixed veg to the pan, and stir fry for 2 min. Add the Red Bell Pepper cubes and Chicken Saute. 
3. Add salt, black pepper and red chili sauce, green chili vinegar keep stir-frying until the veggies and chicken is well coated with sauces. Add Rice to the pan and give it a quick stir, until the rice is separate with no lumps and mixed with veggies and chicken.
4. Taste and adjust all the seasonings and add chopped ( or crush the peanuts in mortar roughly) peanuts on top to the pan. 
5. Mix well with rice and take it off from heat and garnish with some spring onions or chives. 

Sending this recipe to Julie's Flavors of Cuisines - Chinese Event. Check out here the piled up yummy Chinese dishes.

will be back with one more new recipe...
-Mythreyi