I usually follow Ashley's recipes to a tee but today I didn't have all the ingredients she listed and I also had some extra ingredients that I wanted to use up so I ended up adapting her recipe quite a bit.
Before I share my version of this recipe, allow me to share with you the most fundamental, memorable, life changing lesson that I have learned from my husband in our many years of marriage. Are you ready for this? It will shake you to the core....
SPICY FOOD IS GOOOOOOOOOOOOOOD-A!
Yes, our marriage thrives on depth, intellect and philosophical thought. (P.S. I actually just spelled intellect "intelluct" and almost left it to see if anyone else would catch the humor in that mistake).
Before I married my sweet Fabulous dude I would not touch spicy food with a 10 foot pole. I didn't even really like pepper, or BBQ sauce and you better believe I would have a melt down if anyone ordered mild wings instead of honey garlic because they were just too spicy. Now, I find myself craving the burn of spicy food. I'm still a pretty big wuss in comparison to most people in the world (i.e. The fabulous dude), but I have come miles and miles from where I used to be in terms of my spicy-food toleration.
As soon as I saw this recipe on Ashley's blog, I knew I had to try it. I just knew that when I cooked this meal, my husband would fall in love with me all over again. And, I was right. He walked in the house this evening and the first, and I mean FIRST, words out of his mouth were "Wow. That smells good". Mission accomplished. Who cares what it tastes like, I already made a good impression.
So, without further ado, blog world meet Kung WOW Chicken - not your average stir fry.
Kung WOW Chicken
1 lb boneless, skinless chicken breasts, cut into bite size pieces
1 tbsp red wine vinegar
5 tsp cornstarch
1/4 cup water
1/4 cup soy sauce
1 tsp vinegar
1 tsp red pepper flakes
1 tbsp ground ginger
2 cloves garlic, minced
1 small onion, chopped
8 oz mushrooms, sliced
1/2 bag frozen stir fry vegetables (I used Europe's Best Nature Balance mix)
1/4 cup sesame seeds
2 cups rice, cooked
1. In a small bowl, mix chicken, red wine vinegar and 1 tsp cornstarch.
2. In a separate bowl, whisk together water, soy sauce, vinegar, red pepper flakes, and ginger
3. Pour oil into a wok and heat for a minute. Add garlic, stir fry for 15 seconds. Add chicken and stir fry until cooked. Add onion and mushrooms. Stir fry until mushrooms begin to soften, about 5 minutes. Add frozen vegetables. Stir fry about 3-4 minutes more, until vegetables begin to cook.
4. Stir in sauce until thick and bubbly. Add sesame seeds. Serve with rice.