"THE BIG BANG THEORY": KUNG PAO CHICKEN.

This recipe is as traditional as chinese take-out kung pao chicken gets - it's practically a copycat recipe for the restaurant down the street from me. Full of veggies and juicy pieces of chicken, this recipe conquers any craving for take-out food. It offers the spice without all those annoying little peppers you usually throw away, and has just a little touch of sweetness. Serve Sheldon-style with brown rice and spicy mustard from the Korean deli.

LOOT: 4-6 SERVINGS

MATS.

2 tbsp canola oil

1 1/2 lbs chicken breast (about 3 medium breasts)

2 tbsp + 1/4 cup low sodium soy sauce, divided

1/4 cup cooking sherry

1 tbsp garlic, minced

2 tsp ginger, freshly grated

1/4 cup rice wine vinegar

1 1/2 tbsp chili garlic paste

2 tbsp sugar

1 red bell pepper, chopped into 1/2" pieces

1 green bell pepper, chopped into 1/2" pieces

1/2 medium onion, sliced

2 tsp cornstarch

2 tsp water

1/2 cup peanuts

4 green onions, thinly sliced

1 1/2 cups dry brown rice, cooked to packages specifications

hot chinese style mustard

EQUIPMENT.

wok (or large pan)

medium pot

microplane

knife

fire

STRAT.

1.) In a medium pot, start cooking your brown rice according to its instructions. It usually takes at least a half hour to cook, so get it started while you're cooking everything else.

2.) In a wok over medium heat, heat the 2 tbsp canola oil. Add the chicken breasts and season with 2 tbsp soy sauce. Cook thoroughly (about 8 minutes per side depending on thickness) and remove from the wok. Place on a cutting board and let it rest.

3.) In a bowl, combine the sherry, minced garlic, grated ginger, rice wine vinegar, chili garlic paste, sugar, and 1/4 cup soy sauce. Mix together thoroughly and set aside. In a small bowl, mix together the water and cornstarch to form a slurry. Set aside as well.

4.) Did you forget about your brown rice? Check on it!

5.) Once the chicken has rested for 10 minutes, chop into 1/2" pieces. Set aside.

6.) Drain any excess fat from the wok, reserving 1 tsp. Turn the flame up to high and add the red bell pepper, green bell pepper, and sliced onion. Sautee until the vegetables start to turn a vibrant color and soften a little, about 3 minutes. Add the sherry mixture to the wok and let it simmer about 3 minutes. Add the cornstarch mixture and cook until the mixture has thickened (about 1 minute) stirring constantly.

7.) Remove from heat and stir in the chicken breast pieces and peanuts. Serve over a bed of brown rice. Sprinkle with sliced green onions and a dollop of hot mustard (optional). Enjoy!

Inspired by "The Big Bang Theory"

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