Kung Pow Chicken

Yes, I know it isn't spelled right. I didn't follow the directions, and largely ignored the recipe anyway. So, this isn't truly Kung Pao Chicken. But the name is so much fun that I knew my boys would want to run around bellowing "Kung Pow!" And they did. Especially the one who's 24 going on 5.

KUNG POW CHICKEN (Marjie Style)

5 Pounds boneless, skinless chicken
salt and pepper
1 tbsp garlic powder
1 tsp ginger powder
1 tsp chili powder

Sauce:
Pan drippings
1 cup cold water
2 chicken bouillon cubes
2 tbsp soy sauce
1/2 cup cold water with 3 tbsp cornstarch whisked in

3 minced green onions (green and white parts)
1 grated carrot
2 cans sliced water chestnuts

Arrange the chicken in a large baking dish; sprinkle with salt, pepper and spices. Bake at 350 for about an hour, or until done, turning once.

Remove the chicken from the oven. Pour the pan drippings into a sauce pan, add the cup of water and bouillon cubes, and bring to a boil on the stove. Add the soy sauce, then whisk in the water/cornstarch combination. Heat until the sauce thickens and turns bubbly, stirring as needed. Meanwhile, arrange the veggies over the chicken. When the sauce is ready, pour it over the chicken, and return it to the oven for about 15 minutes, or until your rice is done. Serves my household (which was 9 last night).

Of course, I don't have a pretty picture on the plate, because the fool camera batteries decided to take a small vacation after the first picture was taken. I hate rechargeable batteries!

Anyway, just holler "Kung Pow Chicken!" especially if there are boys in the house. They ought not enjoy the name of food nearly this much!