Wednesday, June 3, 2009

Kung WOW Chicken

This recipe came from Ashley @ The Happy Little Home. She has some pretty awesome recipes on her blog. You have got to check out her homemade Caesar dressing recipe. It is killer!

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....


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.

Serves 4.


  1. Well thank you!!! I'm glad you liked it! I actually love the idea of adding more vegetables. We just didn't have any mushrooms, but I think I will next time!

  2. hmm- spicy food. I think I might pass on this one. sorry.

  3. Okay, I just made this, but I really cheated. You see, I was out of soy sauce, so I used teriyaki sauce. I didn't have any frozen veggies, so I used fresh cauliflower and zucchini. Oh, and I was out of red wine vinegar, so I used apple cider.

    LOL, thanks, it was still a hit!