Posts Tagged With: stir fry

Kung Pao Chicken in Camp

When we go camping, we love to challenge ourselves to make meals you wouldn’t normally eat while camping. We’ve made stir fry in camp before so we know it makes great grub, fast and easy. Our go-to favorite has always been Beef and Broccoli Stir Fry. This time, we decided to make Kung Pao Chicken, one of my hubby’s favorites when we go out for Chinese food. The challenge was trying to replicate the signature flavors of this stir fry.

This was so much fun to make. It has all the veggies we love in Kung Pao Chicken with a smooth, slightly spicy sauce and crunchy peanuts. Dice your veggies and chicken as large or as small as you like. You can make this in a large cast-iron skillet, a cast iron wok or in a Dutch oven over coals or propane stove. Like any stir fry, you really want to do all of your prep work ahead of time so that when you put flame to your vessel you are ready to lock and load.

When we were shopping, we had a hard time finding unsalted peanuts so we ended up getting lightly salted cocktail peanuts, but we omitted the salt and it came out great. If you are concerned about salt, you can opt for low-sodium soy sauce and you can look a little harder for the unsalted peanuts. When we were stir frying, we waited until almost the end before we added the zucchini, which kept it firm and just the way we like it. We served our Kung Pao Chicken with white, long-grain rice because my son and daughter love rice.

5-6 tablespoons soy sauce
4 tablespoons honey
3 tablespoons minced ginger
2 tablespoons cornstarch mixed with 4 tablespoons water
3-4 tablespoons rice wine vinegar
3 cloves garlic, minced
½ teaspoon black pepper
3 tablespoons peanut oil
12 dried Asian chile peppers, snipped into small pieces
9 boneless, skinless chicken thighs, diced small
1 ½ stalks celery, very finely sliced
2 large red bell pepper, cut into large chunks
1 medium white onion
1-2 medium zucchini
3/4 cup unsalted peanuts
Salt to taste
3 green onions, sliced
Cooked lo mein or chow mein noodles, or white rice for serving

Dice all the vegetables and the chicken. For the sauce, combine the soy sauce, honey, ginger, cornstarch slurry, rice wine vinegar, garlic, and black pepper in a bowl. At this point, you might want to start your rice or noodles.

In a large skillet, wok or Dutch oven, heat the peanut oil over medium-high heat. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the white onion, celery, and red bell pepper and cook for 1 minute, then return the chicken to the skillet. Add the zucchini. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.

Serve over noodles or rice and garnish with sliced green onions. If the sauce becomes too thick, you can loosen it with a little water.

Serves 9

This post has been shared at Homestead Bloggers Network. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!


Categories: Main Dishes, Recipes | Tags: , , , , , , , , , , | Leave a comment

Beef and Broccoli Stir Fry


If it wasn’t for the rice, this would be an awesome one-pot meal. But we love to serve it with rice so it’s a two-pot meal. This is a family favorite at home and at camp, and when I’ve made it on scouting trips, it’s been a huge success with adults and youth. In fact, it’s on the menu for this weekend’s camping trip by unanimous vote!

It’s bursting with flavors and loaded with healthy vegetables. We love it. It’s one of my son’s favorite dinners. This was the dish that taught him to love broccoli! How about that?!

This recipe has many ingredients and looks a little scary at first glance, but let me assure you it goes together very fast and easy. The key is to get everything prepped and ready before you start cooking, and this can be done in camp or at home before you go. And, with everything prepped ahead of time, dinner can be on the table in less than 30 minutes, which would make it a great choice for a Friday night roll-in-to-camp-meal.


Pot for the rice; large, deep skillet with a lid or 12-inch Dutch oven; knife; cutting boards; small bowl; measuring cups and spoons

Ingredients for Stir Fry
1½ pounds boneless beef chuck roast, sliced into thin strips
1 (5 oz can) water chestnuts, sliced, drained
1 (5 oz can) bamboo shoots, sliced, drained
1 (14 oz can) bean sprouts, drained
2 tablespoon sesame oil
Fresh broccoli florets (as many as desired)

Ingredients for Sauce
1 (10.5 oz) can beef consommé
¼ cup soy sauce
¼ cup pineapple juice (drain an 8 oz can)
2 garlic cloves, minced, or ½ teaspoon minced garlic
1 medium onion, chopped, or 2 tablespoons minced onion
½ teaspoon ginger
½ teaspoon salt
2 tablespoons cornstarch

Drain the bean sprouts, bamboo shoots, and water chestnuts. Drain the pineapple for the juice and, if you want to, add the pineapple to the stir fry. Cut the broccoli into bite-sized florets, chop the onion and garlic (if using fresh), slice the meat (if you haven’t actually purchased stir-fry meat), and stir together all your sauce ingredients. The vegetables and meat can be bagged separately and the sauce can be poured into a bottle or container. Everything goes into the cooler for the car ride to camp.

When you’re ready to start cooking, set out all your ingredients and then start your water for the rice.

On medium heat, in a large, deep skillet or 12-inch Dutch oven, brown the meat in the sesame oil. (You don’t have to fully cook the meat, just get it browned; it will continue cooking with the other ingredients.)

Add the sauce ingredients, bring to a boil and simmer with the lid off for about 5 minutes. Sauce will thicken and reduce slightly.

Sprinkle over top the bean sprouts, bamboo shoots, water chestnuts, broccoli florets, and the pineapple if you choose to. Put a lid on, reduce heat and simmer until the broccoli is fork tender or to your liking (I prefer my broccoli a little al dente).

By the time this is done, your rice should be ready. Serve over hot cooked rice (long-grain, jasmine or sticky). Bring extra soy sauce for adding at the table.

Serves 7-8.


This post has been shared at Homestead Bloggers Network and Homestead Blog Hop. If you like this blog and don’t want to miss a single post, subscribe to Chuck Wagoneer by clicking on the Follow Us button in the upper right corner and follow us on Facebook and Pinterest for the latest updates and more stuff!

Categories: Dutch Oven, Main Dishes, Meals in 30 Minutes, Recipes | Tags: , , , , , , , , , , , , , , , , | 1 Comment

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