There are a few things I really love in life…
and Jaden of Steamy Kitchen.
Creepy I know.
Yet so true.
I had the pleasure of meeting Jaden last year at Food Blog Forum. I actually burst into tears upon meeting her. Not because I’m some creepy stalker, but because Jaden was one of the first people in the blogging community that was incredibly kind to me. I’ve never forgotten that she took the time to respond to an email I sent her when I first started blogging. She’s just that nice. I am a big fan of her blog because of the amazing food she cooks and the wonderful stories she tells. I’m an even bigger fan because she is so supportive of fellow bloggers.
I chose to make Jaden’s Kung Pao Chicken for Sunday Supper. I had seen it on Recipe Girl when she reviewed Jaden’s cookbook. It was stuck in my head immediately. I knew I wanted to make it at some point. When I found out we were going to be cooking from Jaden’s new cookbook for Sunday Supper it was an easy choice for me to pick a recipe. As my regular readers know I have been quite sick with the flu for about 10 days. So when I went to make the dish on Saturday night I realized I was missing a couple of ingredients. So I swapped out a few veggies, and add some others in I had on hand. The important elements were kept intact but the choice of veggies here were slim. If you would like to make Jaden’s original recipe please visit Recipe Girl for the recipe. Lori took some really stunning photographs of the dish as well. I’ll be making this again exactly how Jaden does hers. It was my first day feeling well so I figured I had two choices, use the limited energy I had to cook the dish or use it to shop for the dish. But there was no way I had enough energy to do both quite yet. Hopefully later this week I can make it again, as it’s simply amazing.
- 15 ounces of boneless, skinless chicken breasts
- 2 tablespoons soy sauce, divided
- ½ teaspoon corn starch
- 2 tablespoons olive oil
- 3 cloves of garlic, pressed
- 1 green pepper, diced
- ½ read pepper, diced
- ½ cup broccoli, chopped
- ¼ cup cauliflower, chopped
- 4 tablespoons chicken broth
- 1½ tablespoons balsamic vinegar
- ⅓ cup chopped peanuts
- In a bowl combine the chicken, half the soy sauce, and the corn starch. Mix well, and marinate for 10 minutes.
- Heat up a wok, or frying pan over high heat. Add the oil and the chicken. Spread the chicken over the base of the pan evenly so it cooks all the pieces. Let each side brown well, about 4 or so minutes each side.
- Add the garlic, peanuts and veggies and cook until the veggies soften and the chicken is tender and cooked through. Should take about 4 or 5 minutes depending on the heat of your pan.
- Add the stock, sauce and vinegar and cook for another 2 or so minutes.
- Serve over rice if desired. I used jasmine with it and it was lovely.
Today our Sunday Supper crew is sharing recipes from Jaden’s new cookbook, Steamy Kitchen’s Healthy Asian Favorites. 20 bloggers received a copy of Jaden’s new cookbook. Those 20 are also giving away a copy of Jaden’s cookbook. Even though I was not one of the 20 who received a copy I still wanted to participate. Simply because I adore Jaden and love spreading the word about how awesome she is.
Here is the list of #SundaySupper Contributors who will be giving away a copy of Steamy Kitchen’s Healthy Asian Favorites Cookbook and the recipes they will be sharing:
- Tofu-Mushroom Miso Soup
Crispy Rice Patties
Thai Larb Lettuce Chicken Cups
Sake Steamed Mussels
Salmon Honey Teriyaki
Korean Beef Bites
We are sharing more Steamy Kitchen inspired recipes. The following Sunday Supper Contributors are joining us with some of their favorite recipes from the Steamy Kitchen website:
Toodles and smoochies! xx