Kung Pao Chicken

Kung Pao Chicken

You will Need: Slow Cooker/Crock Pot and Wok

Ingredients:

*3 pounds boneless Skinless Chicken Thighs, I use frozen, thaw in fridge

*1/4 cup Rice Vinegar

*3 tablespoons Low Sodium Soy Sauce

*1/4 cup Hoisin Sauce

*1/8 to 1/4 teaspoon Red Pepper Flakes

*2 tablespoons Dry Chopped Onion Flakes

*2 tablespoons Dry Minced Garlic

*3 tablespoons Brown Sugar

*1 inch Fresh Ginger, peeled and grated

*2 cups diagonally sliced Long Green Beans, I used frozen from my garden, but if you use fresh slice length wise and then in half

*5 Green Onions, all white parts and some green, save some for garnish

*1 large Yellow or Red Bell Pepper, sliced

*2/3 cup Unsalted Roasted Peanuts, roughly chop if desired, save some for garnish

**Cornstarch, if needed for thickening the sauce

**Extra Light Olive Oil for Wok or other high heat oil

**Cooked White Rice, I used a rice cooker

Instructions:

Gather all ingredients.

In a Slower Cooker/Crockpot with liner for easy clean up, add the frozen chicken thighs. Then add the follow ingredients pouring/spreading evenly over chicken: Rice vinegar, soy sauce, Hoisin sauce, red pepper, dry onion and garlic, brown sugar and ginger. Cover with lid and allow to cook on high for 6 hours or according to you slow cooker instructions.

Then remove chicken thighs one at a time to your cutting board and cut into 1 inch pieces. Reserve the juices in the crockpot/slow cooker.

Heat wok with 3 tablespoon vegetable oil or (I like to use extra light olive oil, it needs to be extra light) medium high heat on stove. Add the cooked chicken pieces and toss/stir every so often until browning occurs (3 to 5 minutes) on some pieces of chicken. Remove the chicken to a large bowl. Set aside.

Note: I like to cook the chicken this way to give the chicken as much flavor as possible and l really love the meat to be tender not chewy.

Add to the wok the green beans, cook on medium high heat in the wok for a 2 minutes then add bell peppers cook another 1 to 2 minutes and add peanuts, scallions and browned chicken pieces. Stir/toss together, remove from heat and set aside.

Sauce:

Remove the juices from the crockpot and pour over chicken. Note: If the juices are very liquidly then add juices to a sauce pan and bring to a boil and then simmer sauce down until it thickens. If needed make a slurry in a small bowl add 1 tablespoon cornstarch 3 tablespoons cold water mix until incorporated then add to the juices a little at a time and stir until sauce thickens and then pour over chicken mixture, toss/stir together. Serve over rice and garnish with peanuts and green onions as desired. Enjoy!

Enjoy!

Lindy

Creamy Hash Brown Potatoes

Creamy Hash Brown Potatoes

Preheat Oven 375*F.

Ingredients:

*1 and 1/2 bags frozen Shredded Hash browns (about 40 ounces total)

*1/4 cup Olive Oil Plant based Butter or Butter

*3/4 cup Chicken Broth

*1/3 cup Milk

*3 Tablespoons Flour

*1 teaspoon Garlic Powder

*1 teaspoon Onion Powder

*1/2 cup Sour Cream

*1/2 cup Greek Yogurt

*3 cups Colby Jack Cheese

*3-4 Green Onions, sliced

*Sea Salt, to taste

*Freshly Ground Black Pepper

Supplies:

*Cooking Spray

*9” X 11” Glass or ceramic Baking Dish

*Aluminum Foil

Directions:

1. Spray baking dish with cooking spray and layer the frozen hash Browns. Set aside.

2. In a measuring cup add the chicken broth, milk, garlic powder and onion powder. Whisk together. Set aside.

3. In a medium size sauce pan on medium-low heat add the butter and flour making a roux. Slowly add the chicken stock mixture whisking while adding, until thickened. Turn off heat and add sour cream and 1 and 1/2 cups of cheese. Add 3/4 of the onions and Salt and pepper to taste. Stir until combined.

4. Pour the cheese sauce mixture over the hash browns and top with remaining cheese. Cover with foil and bake 45 minutes, remove foil the last 10 minutes for browning.

5. Garnish with remaking onions after baking.

Serve while warm.

Enjoy!

Lindy