Kung Pao Chicken

While living in Oklahoma, we hosted a Friday Night Dinner Club in our home. Each meal had a theme, and we all prepared a dish to share. Our group began these dinners because all of the men worked together and there was some tension at work that my husband thought a little socializing might help to relieve. Over time we built strong friendships. Together we supported one another through stress and hardships, the joys of new babies, unplanned surgeries, broken limbs, and even cancer. The bonds that were created during that troublesome time provided the stability and strength that we desperately needed. I consider these families my true friends, people that I can count on, invaluable battle buddies. And, I am grateful for them.

The following recipe is one that we shared at one of our Friday Night Dinners with a Chinese theme. Every time I make it, I wonder why I do not make it more often.

Kung Pao Chicken

3 Tbsp. olive oil

1 small red bell pepper, diced

2 carrots, diced

2 celery stalks, diced

1 small onion, diced

2 garlic cloves, minced

2/3 cup peanuts

4 cups cooked and chopped chicken

Sauce:

¼ cup raw sugar

4 tsp. cornstarch

½ cup water

½ cup soy sauce

¼ cup lemon juice

½ tsp. crushed red pepper flakes

Heat olive oil in a large skillet over medium high heat. Sauté pepper, carrots, celery, onion and garlic in the oil until crisp, tender.

While the veggies are cooking, whisk together the sauce ingredients in a small bowl.  Add to the cooked veggies, bring to a boil, and cook and stir until thickened. Add chicken and peanuts. Heat through. Serve over rice. Yield: 4 large servings.