Kung Pao Chicken

🧂 Ingredients

• 4 boneless/skinless chicken thighs

  cut into 1 inch cubes
• 1 tbsp Shaoxing wine

  or dry sherry
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tsp baking soda
• 1 tsp cornstarch
• Salt and fresh ground pepper

  to taste
• ½ cup chicken stock
• 5 tbsp light soy sauce
• 2 tbsp balsamic vinegar or white vinegar
• 2 tbsp dry sherry or Shaoxing wine
• 2 tsp hoisin sauce
• 2 tbsp sugar
• 1 tsp cornstarch
• 1 tsp hot chili sauce
• 4 tbsp cooking oil
• 2-3 garlic cloves

  minced
• 1 tbsp ginger

  chopped
• 4-6 dried chilies

  adjust to taste
• 1 red bell pepper

  seeded and cut into thin strips
• 8 oz Sugar snap peas
• 4 green onion

  cut into 1-inch pieces
• ½ cup roasted/unsalted peanuts
• 2 tsp sesame oil

Instructions

• 1 First, combine chicken, salt, pepper, soy sauce, dry sherry, sugar, and
  cornstarch in a large bowl or plastic bag
• 2 Toss to combine then cover it and set it aside for 10 minutes
• 3 Whisk sauce ingredients together until sugar dissolves; set aside.
• 4 Heat a large wok or skillet with 2 tablespoons of cooking oil, then add
  marinated chicken. Cook 3-4 minutes.
• 5 Remove the chicken from the pan and return the pan to heat.
• 6 Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili
  peppers and stir fry 1 minute.
• 7 Add the veggies. Stir in peppers and sugar snap peas and cook for 2 to 3 minutes
  or until just tender.
• 8 Add the chicken back into the pan and toss to all the goodies to combine.
• 9 Pour sauce into the pan and bring to a boil while stirring.
• 10 Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for
  another 2 minutes.

Nutrition Info