Looking to spice up your night? We did on Monday night... no, people - minds out of the gutter. We spiced things up with this great new recipe. Now we LOVE our asian food. I've been craving sushi (only a California roll - I am from Iowa people!) since about 2 months out from surgery. We often find ourselves at Cafe East in Lancaster when we're in the mood for someone else to do the cooking and I need a sushi roll. A few things have lessened our trips there lately: 1) we moved! 2) E-town now has a fresh sushi bar at work - crazy expensive, but so good! My cash budget allows me to get it once a week 3) we can now make something just as yummy at home. Sorry Cafe East - we still love you, we just won't be there as much!
Kung Pao Chicken:
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| Water not pictured. |
Ingredients:
1 lb. of chicken breast - cut into small pieces
1 tbsp. soy sauce
1 tbsp. of splenda
3/4 cup water
1/2 cup unsalted peanuts
4 large green onions, sliced thin
1 packet of Sun Bird Kung Pao Chicken Seasoning
1 bag of uncle ben's 90 second rice (jasmine would give it the most authentic Asian flavor, but pick what every one you'd like)
Directions:
Blend contents of seasoning packet with water, soy sauce and splenda. Set aside. In large skillet or wok, cook chicken pieces in oil until well done. Add peanuts to skillet and stir fry until browned. Add green onions and stir fry. Add sauce mixture and stir over heat for 1 minute. Make 90 second rice in microwave and serve together.
For dessert, we had sugar free jellybelly jelly beans. I had 9, 1 of each flavor. And Ryan had 9 of the black ones - I can't stand those!
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| Look at that poor little guy on the right... at least Ryan enjoys that flavor! For anyone watching their sugar alcohols, 9 is my max of these. |
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