Ingredients:
500 grams (1 pound) boneless, skinless, diced chicken breast
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons cornstarch
3 tablespoons vegetable oil (divided)
1/2 cup roasted peanuts
2-3 dried red bell peppers (adjust to preferred heat)
1 bell pepper, diced
1/2 cup chopped green onions
2 cloves garlic, minced 2 cloves garlic, minced
1 tablespoon minced fresh gingerFor the sauce
2 tablespoons soy sauce
1 Tbsp hoisin sauce
1 tablespoon rice vinegar
1 Tbsp Chinese cooking wine (optional)
1 teaspoon sugar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (to thicken)Instructions:
Combine the shredded chicken in a bowl with the soy sauce, rice vinegar and cornstarch. Let it marinate for 15-20 minutes while you prepare the other ingredients.
Prepare the sauce:
In a small bowl, combine the soy sauce, hoisin sauce, rice vinegar, cooking wine (if using), sugar, and sesame oil. Set aside.
Cook the chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and fry for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.
Stir-fry the vegetables:
Add the remaining tablespoon of oil in the same skillet. Add the dried red chilies and sauté for 30 seconds until fragrant (but be careful not to burn them). Add the garlic, ginger, bell pepper, and scallions and stir-fry for another 2-3 minutes until the vegetables are tender but still crispy.
Combine the mixture with the sauce:
Return the cooked chicken to the skillet with the roasted peanuts. Pour the sauce over the mixture and stir everything together. Allow the mixture to cook for an additional 2-3 minutes, until the sauce thickens and coats the chicken and vegetables evenly.
Serve:
Remove from heat and serve the Kung Pao Chicken hot with rice or steamed noodles. Garnish with additional scallions, if desired.
