Kung Pao Chicken

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings

I love this Kung Pao Chicken so much! Every bite is just too perfect. Serve this over rice and you have yourself a meal to remember! Have a blessed day, everyone. Enjoy!

Ingredients:

Chicken:

1 tsp cornstarch / cornflour

1 tbsp light soy sauce

28 oz (800g) boneless/skinless chicken breast cut into 1-inch cubes

1 tbsp Shaoxing wine or dry sherry

2 tsp baking soda

Sauce:

2 tsp baking soda

½ c low-sodium chicken stock (or broth) — water can be used

2 tbsp Chinese black vinegar (or substitute good-quality balsamic vinegar)

1 tsp cornstarch / cornflour

2 tbsp Chinese Shaoxing wine (or dry sherry)

2 tbsp sugar

2 tsp hoisin sauce

5 tbsp light soy sauce

2 tsp dark soy sauce

Stir Fry:

½ red bell pepper (capsicum) seeded and diced

1 ½ tbsp garlic (4-6 cloves)

1 tbsp ginger

½ green bell pepper (capsicum) seeded and diced

4 green onion/scallion stems cut into 1-inch pieces

8-10 dried chillies cut into ½-inch pieces (adjust to taste)

2 tsp sesame oil optional

4 tbsp cooking oil divided

1 tbsp Sichuan peppercorns, lightly toasted and ground

½ c roasted/unsalted peanuts

Directions:

For the Marinade:

In a large container, add 1 tsp cornstarch, rice wine, and 2 tbsp of soy sauce. Stir until well blended.

Add the chicken, then toss until well coated by the marinade.

Allow the chicken to rest at room temperature for at least 15 minutes.

For the Sauce:

Add 1 tbsp rice wine, ginger, sesame oil, chicken broth, garlic, 1 tbsp cornstarch, and 3 tbsp soy sauce into a mixing bowl. Stir everything until well blended.

To Cook:

Place a large skillet on the stove and turn the heat to medium-high.

Add 2 tbsp of vegetable oil and allow it to become hot.

Add the marinated chicken, then cook each side for about 5 minutes or until they turn brown.

Add the rest of the oil as well as the bell pepper slices. Stir and cook for about 4 minutes or until soft.

Add the peanuts, then stir and cook for about a minute.

Add the sauce and stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits. Simmer for a few minutes until the texture becomes thick.

Add the green onions, then stir until well combined.

Serve and enjoy!

Nutrition Facts:

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