Kung Pao Chicken

 

Kung Pao Chicken, a Chinese takeout favorite with tender chicken, crunchy peanuts, and vibrant veggies in a bold, savory sauce, comes together in just 30 minutes for an easy weeknight meal!

Ingredients:

• Chicken Marinade:

  • 450g boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 lb)
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon cornstarch

• Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup (60ml) water

• Stir-fry:

  • 2 tablespoons vegetable oil
  • 6-8 dried red chilies
  • 1/2 cup (75g) unsalted roasted peanuts
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 4 scallions, white and green parts separated and chopped

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for about 20 minutes.

2. Prepare the Sauce:

   • In a small bowl, mix together soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, and water. Set aside.

3. Stir-fry:

   • Heat the vegetable oil in a wok or large skillet over medium-high heat.
   • Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly.
   • Add the marinated chicken and stir-fry until it’s no longer pink, about 3-4 minutes.
   • Add the garlic, ginger, and the white parts of the scallions. Stir-fry for another minute.
   • Pour in the sauce and stir until it thickens and coats the chicken.
   • Add the peanuts and the green parts of the scallions. Stir to combine.

4. Serve:

   • Serve hot with steamed rice.

Enjoy your homemade Kung Pao Chicken!