Savvy with Abbie

Chicken has been our go-to meat of choice lately. Especially fried chicken. And this Kung Pao chicken was no different. This recipe is from Savory Experiments and can be found HERE . There were some changes that we made including removing most of the stir fry ingredients. If you want to add the vegetables or stir fry, you can add red pepper, unsalted peanuts, celery or chili peppers. We didn't have any of that so we just decided to focus on the chicken. We also didn't have soy sauce so we replaced it with teriyaki sauce. We served it with a side of Jazmine rice.  Ingredients for Chicken:  2 chicken breasts cut into cubes 1 tsp baking soda 1 tsp cornstarch 1 tbsp sherry cooking wine 1 tbsp teriyaki sauce Ingredients for Sauce:  5 tbsp teriyaki sauce 2 tbsp rice vinegar 2 tbsp sherry cooking wine 2 tbsp brown sugar 1 tbsp hoisin sauce 2 tsp cornstarch 2 tsp sesame oil Ingredients for Stir Fry: 3 tbsp vegetable oil 1 tbsp garlic powder 1 tbsp ground ginger Directions: Place the ch

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