Savvy with Abbie

Happy Saturday! I am so excited and thankful for weekends. Although I have to work today (busy week next week!) I am still so grateful for days where I don't feel rushed or have to live by a schedule. Jace got out of school for the summer yesterday - I can't believe he will be in 7th grade next year!  Anyways, earlier this week I made this delicious, healthy, Kung Pao Chicken. The original recipe can be found HERE . We used ground ginger instead of ginger and garlic powder instead of garlic. We did not use celery ribs, red pepper, green onions, or sriracha. Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, chopped 4 tsp sesame oil 1 tbsp garlic powder 1 tsp ground ginger 2 tbsp low sodium soy sauce 1 tbsp honey Black pepper, to taste Peanuts, to taste Directions: Add 2 tsp sesame oil in the pan. Add the chicken, garlic powder and ground ginger and cook for 5-7 minutes until cooked through and remove from heat. In a bowl, stir together the soy sauce, honey and pepper

Another day, another chicken recipe. It seems like I make a lot of these huh? Last night I made Kung Pao Chicken and it was good on top of Jasmine Rice! The original recipe was from Cafe Delites and I made a few replacements and removed some items and my new recipe is below.  Ingredients for the chicken: 2 boneless chicken breasts, cut into 1 inch cubes 1 tbsp dry sherry cooking wine 1 tbsp soy sauce 2 tsp baking soda 1 tsp cornstarch Ingredients for the sauce: 1/2 cup chicken broth 5 tbsp + 2 tsp soy sauce 2 tbsp balsamic vinegar 2 tbsp dry sherry cooking wine 2 tsp hoisin sauce 2 tbsp sugar 1 tsp cornstarch Ingredients for the stir fry: 5 tbsp vegetable oil 1 1/2 tbsp garic powder 1 tbsp ground ginger 1/2 red bell pepper, seeded and diced 1/2 green bell pepper, seeded and diced 2 tsp sesame oil 1/2 cup unsalted peanuts as an option Directions: Combine all ingredients for the chicken in a shallow bowl and marinate for 10-20 minutes. Whisk the sauce ingredients together until sugar d