Kung Pao Chicken
If you like spice, you’ll love this dish!
Ingredients
- 4 tsp. soy sauce, divided
- 1 1/2 tsp. sherry
- 2 Tbsp. water, divided
- 3 tsp. cornstarch, divided
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tsp. apple cider vinegar
- 2 1/2 Tbsp. and 1 tsp. sesame oil, divided
- 3 tsp. sugar
- 7 red dried chili peppers, seeded and chopped or 1 tsp. red pepper flakes
- 3 cloves garlic, minced
- 6 green onions, chopped
- 2/3 cup of roasted, unsalted peanuts
Instructions
- Mix together 2 tablespoons of soy sauce, sherry, 1 tablespoon of water and 2 tablespoons of cornstarch. Add chicken, toss in the marinade and set aside.
- Combine apple cider vinegar, remaining soy sauce, 1 teaspoon of sesame oil, remaining water, sugar and remaining cornstarch. Whisk sauce well to ensure the cornstarch is fully incorporated. Set aside.
- Heat the remaining sesame oil in large sauté pan over medium-high heat. Add red pepper flakes or peppers, stirring until they become fragrant. Add chicken, garlic and green onions. Stir-fry for a few minutes until the chicken is cooked through.
- Add sauce and toss to evenly coat. When the sauce becomes thick add the peanuts and toss to combine.
