kung pao frog legs psyche…..chicken!
I just love one pan meals, don’t you? I love them as much as I love cooking with beer, wine, juice & soft drinks! I had about ¼ of a green pepper so I cut that up and added that too!
prep time
cook time
method
Stove Top
yield
Ingredients
- - 1 red onion { chopped }
- - 1 cup sliced green onions { white and some green }
- - 2 carrots { peeled and chopped coarse }
- - 1 bag of instant rice
- - ½ teaspoon ground ginger
- - 3 or 4 tablespoon corn oil { more if necessary }
- - 2 small/medium skinless boneless chicken breast { cut into bite size pieces }
- - 2 roasted red peppers { cut into bite size pieces }
- - 2 -12 ounce cans seagrams’s ginger ale
- - 1 & ½ jars kung pao sauce { give or take }
- - salted peanuts { optional }
How To Make kung pao frog legs psyche…..chicken!
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Step 1Marinade the chicken in 1 can of ginger ale for at least 2 hours. After that time drain the chicken and cut into bite size pieces. -
Step 2In a frying pan get the oil hot; add the red onion, green onions, rice, ginger and carrots. Cook for about 5 minutes then add the chicken. Cook this for about 15 more minutes.
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Step 3Add the chopped red peppers and cook for another 5 minutes.
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Step 4Add the other can of Seagram’s and simmer { covered }till the ginger ale has reduced to almost nothing.
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Step 5Before adding the Kung Pao sauce taste the rice to make sure it is cooked.
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Step 6Then add the sauce and cook for about 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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