I had a lot of peppers harvested from my garden and wanted a delicious chicken dish for supper which highlighted them. This is exactly that sort of recipe. I altered one I found on line at Eatingwell and want to share it with you; fall is a great time for peppers! It turned out tender, flavorful and addictively flavored. I will definitely make this again and again.

Notes: I used boneless chicken thighs as they are more flavorful and tender than breasts, the original recipe used a pound of sliced chicken breast so I used 3 large chicken thighs, boneless and skinless. I added more pepper chunks and several other veggies. The recipe I adapted had 2 Tbsp. dry peanuts sprinkled over it at the end. I didn’t have any and I don’t generally put peanuts on my food but you sure can add them. I served it over long grain brown rice made in my Instant Pot pressure cooker; it makes great rice with no fuss. Enjoy!

Angie’s Kung Pao Chicken

Ingredients

3 boneless chicken thighs

2 tsp. gf soy sauce, divided

1 tsp. plus 1 Tbsp. dry sherry, divided

2 tsp. cornstarch

2 tsp. toasted sesame oil

2 Tbsp. gf chicken broth

2 tsp. balsamic vinegar

1 -2 tsp. chili-garlic sauce

2 Tbsp. canola oil, divided

3 slices fresh ginger, smashed

2 medium green peppers cut into 1 inch cubes

1 medium red pepper cut into 1 inch cubes

1 carrot, peeled and cut into 1 inch diagonal slices

1 medium onion cut into skinny vertical slices

1 cup pea pods

4 scallions – white part sliced into rounds and green cut on diagonal into 1 inch slices

1/4 tsp sea salt

Directions: Slice chicken across into 3 or 4 strips and cut them up into 1 inch squares more or less; mix with 2 tsp. soy sauce, a tsp sherry and the cornstarch. Mix until blended and add sesame oil and stir to coat chicken. Let sit while you cut up veggies and mix the following sauce. In a small bowl put rest of soy sauce and sherry, broth, balsamic vinegar, chili sauce (I used one tsp.). Stir to blend.

Heat mini wok over med-high heat; add 1 tbsp. oil and swirl around pan. Add ginger slices and cook about 10 seconds. Push to side and add the chicken pieces; try to get in one layer. Cook without turning for 3 minutes. turn over and cook about 3 more minutes. Transfer them to a medium bowl. Stir in rest of oil and add the veggies you had cut up except the green parts of the scallions. Stir fry for 3-4 minutes. or until they are mostly cooked. Add back the chicken, stir well, sprinkle with green scallion sticks and cook 3 minutes more on med high heat until chicken is done. I actually stuck my instant read thermometer into one of the larger chunks; make sure it is over 165 degrees.

I served this over steamed brown rice but of course, you can do white rice or even rice noodles. Enjoy!