1teaspooncrushed red pepper flakesuse half the amount for a milder sauce
1/2teaspoonground ginger
2/3cupwater
FOR THE STIR-FRY
2½tablespoonsvegetable oil
Instructions
Cook the rice in a rice cooker and let cook while you prepare the meal.
For the chicken, you can cook the chicken any method you would like. You can bread it in some cornstarch and deep fat fry it until cooked through in the center. You could also just saute the chicken in a hot saute pan with a little olive oil until golden brown and tender. You could also simplify this dish and use a good quality, breaded chicken tender if you wish. The traditional way to serve Kung Pao is more of a sauted chicken with a very light, golden edge. Set the cooked chicken aside while you cook the vegetables.
You can also use any vegetable variety you would like in the stir-fry. You could use celery, onions, bell peppers and even zucchini if you wish. Simple dice the vegetables into small pieces and saute in a little oil and then add to the cooked chicken.
For the sauce, whisk all of the ingredients together and cook in a saute pan until the mixture begins to thicken. Once the mixture begins to thicken add the cooked chicken and vegetables to the saute. Let simmer for a few minutes and then serve over hot rice. Garnish with the green onions and serve.