Thursday, September 17, 2009
The only day I made Kung Pao Chicken
Kung Pao Chicken is very americanized. In fact, a lot of chinese food you might eat at your local chinese restaurant you would never actually find in China. But now they have become a part of our american culture, and are most likely here to stay. Gregg's family loves this type of chinese food, so I made it especially for them, this one time, when they came to visit our new house for the first time.
1 Chicken Breast (cut into chunk)
1 Red bell pepper (cube or slice)
1/2 Onion (cube or slice)
1 stalk Green Onion (chopped)
1 clove Garlic (chopped)
1/2 cup Roasted Walnut (chopped)
1 Tablespoon Oyster sauce
1. Heat the work high, add the cooking oil and then the garlic. Stir for just few second, not to burn the garlic. Immediately add in the chicken. Stir the chicken until little golden, or half cooked.
2. Add in bell pepper, onion and green onion, stir fried for a minute.
3. Add the oyster sauce and stir until even.
4. Lastly, just throw in the Walnut, stir for few second. Then serve.