Modified slightly from For the Love of Cooking
Kung Pao Chicken
Prep time: 30 minutes (mostly chopping)
- 2 skinless, boneless chicken breast, diced into bite-sized chunks
- 1 Tbs cornstarch
- 2 Tbs sesame oil
- 4 green onions, chopped
- 2 large garlic cloves, minced
- 1-2 tsp fresh ginger, minced
- ½ tsp crushed red pepper flakes
- 3 Tbs rice vinegar
- 3 Tbs soy sauce
- 1-2 tsp sugar
- ½ c roasted peanuts
- White rice, prepared per instructions
Prepare rice. Combine chicken and cornstarch in a bowl and toss until evenly coated. Combine the vinegar, soy sauce and sugar in another bowl and set aside for later. Heat a large skillet or wok with sesame oil over medium high heat. Once the pan is smoking hot, add the chicken and stir fry for 5-6 minutes or until no longer pink inside.
Add the garlic, ginger, red pepper and green onions (leaving a few for garnishing) to the pan and stir fry for 30 seconds, stirring constantly. Add the soy sauce, vinegar and sugar mixture to the pan along with the peanuts. Coat the chicken and peanuts with sauce and heat thoroughly. Serve over rice and top with remaining green onions. Enjoy.
Note: We used lightly salted dry roasted peanuts which were plenty salty in this dish, but if you like the regular dry roasted peanuts, go for it.