Cooked - Kung Pao Chicken

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💪 Nutrition 🖨️ pdf

Kung Pao Chicken

https://damndelicious.net/2021/05/09/kung-pao-chicken/

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4.0

1 ½ pounds boneless, skinless chicken thighs (cut into bite-size pieces)

2 tablespoons Shaoxing wine

2 teaspoons cornstarch

3 tablespoons reduced sodium soy sauce (divided)

2 tablespoons canola oil (divided)

1 cup diced green bell pepper

1 cup diced red bell pepper

1 cup diced red onion

8 dried arbol chiles (stemmed and seeded)

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

½ teaspoon Sichuan peppercorns (crushed)

1 ½ tablespoons rice wine vinegar

1 tablespoon brown sugar

⅓ cup cocktail peanuts

2 green onions (thinly sliced)

½ teaspoon toasted sesame seeds

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In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.
Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.
Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.
Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.
Serve immediately, garnished with green onions and sesame seeds, if desired.

Created 3 weeks ago

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