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