The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico's Independence Day, which is actually September 16.
Kung Pao Chicken
adapted from; Cooking Light magazine
Dec, 2010
2 Tbsp. dark sesame oil
1 medium chopped onion
2 garlic cloves, minced
1 lb. skinless, boneless chicken thighs, cut into 1-inch piece
I used 1 package-4 pieces chicken thighs, with bone-in
3 Tbsp lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
I used 1 teaspoon chopped fresh ginger
1 to 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
I used 2 fresh red chile peppers thinly sliced
1 cup snow peas, trimmed
2 Tbsp chopped unsalted dry-roasted peanuts
garlic; saute 30 seconds, stirring constantly. Add chicken, saute 3 minutes until chicken begins to brown.
My method:
I baked my chicken pieces, bone-in in my toaster oven on a foil lined baked oven pan...you can bake in a conventional stove oven as well, 350 degrees F. for about 30-45 minutes. Just add 1 Tbsp vegetable oil, salt, pepper, to taste, and your favorite spices, such as paprika, cumin, cayenne pepper, garlic salt with parsley is what I added.
Combine 3/4 cup water and the next 5 ingredients on the list...up to the crushed red pepper...stirring with a whisk until sugar dissolves.
Add water mixture to pa; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts
Yield 4 servings.
I added the peanuts with the chicken, at the last 10 minutes of baking!
Serve over Jasmine rice...cook according to directions!
