Kung Pao Chicken

My boyfriend and I used a recipe from the book, The Gluten-Free Asian Kitchen, to make Kung Pao Chicken for dinner.  We tweaked the recipe just a bit by decreasing the amount of minced ginger and adding zucchini. He likes foods spicy but kept the original amount of red pepper flakes for my sake.  The spice level turned out mild so I think we'll increase it the next time.

Tomorrow we're trying the Spring Vegetable Fried Rice recipe from the same cookbook.