Kung Pao Chicken {From the Pantry}

(this photo was taken of the leftovers the next day and is missing all the red bell peppers because we ate all of them the night before.)

This is a 'from the pantry" style recipe!

I found this recipe for Kung Pao Chicken on AllRecipes.com. It sounded good and looked like it called for ingredients that I already had on hand. After further inspection, and a bit of impatience, I decided to wing it, with the found recipe as a general guide.

Here's what I ended up doing, using only items I had in the pantry or fridge!

Ingredients

2 pounds boneless skinless chicken breast (would also be good with steak)
1-2 Tbsp oil (vegetable, olive, sesame - whatever you have - or you can even omit the oil and use water instead)
1/4 cup teriyaki sauce (or soy sauce with brown sugar would work, too)
2 cups fresh or frozen broccoli
1 bell pepper (I used red), cut into whatever shape you wish (I did strips)
1 cup mushrooms, sliced
1 jalapeno, minced
1 clove garlic, minced (totally optional, I couldn't tell it was in there)
1/2 - 1 cup water
{alternatives to add: water chestnuts, bamboo shoots, carrots, onions, baby corn thingies, the list goes on - just check your fridge/pantry!}


Directions
Heat oil (or water) and teriyaki sauce in large pan over med-high heat.

Throw in broccoli and bell peppers. (or whatever veggie you're using that will require the most cooking time.) Cover and let steam for 5-10 minutes.

Add remaining ingredients: mushrooms, jalapenos, garlic, chicken. Cover and cook approx 7 -10 minutes more. (Feel free to add more teriyaki sauce and/or water to the mix. I add anywhere from 1/2 to 1 cup of water with the teriyaki sauce, depending on how much longer the food needs to steam.)

Serve over rice or noodles, eat it by itself or throw it in a tortilla!!! Now we're gettin' crazy! ;)


Verdict
Seth The Picky and I both really liked this. It was quite spicy, but then again, it's supposed to be! If you don't want the spice, simply omit the jalapeno and you'll be good to go.
I think this recipe will find it's way back into our menu on a regular basis!