Kung Pao Chicken

🧂 Ingredients

• 3 ½ tablespoons soy sauce

  divided
• 4 tablespoons red wine
• 2 tablespoons cornstarch

  divided
• 1 ½ pounds chicken

  boneless, skinless, cubed.
• 1 tablespoon balsamic vinegar
• 6 ½ tablespoons olive oil

  divided
• ½ tablespoon ginger powder
• 1 ½ tablespoons sugar
• ½ tablespoon red chili flakes
• ⅓ cup water
• 1 red bell pepper

  sliced
• 2 stalks celery

  chopped
• 3 cloves garlic

  minced
• 1 cup green onion

  chopped
• ⅓ cup roasted peanuts

Instructions

• 1 Combine 1 ½ tablespoons of soy sauce, red wine, and 1 tablespoon of cornstarch
  in a bowl.
• 2 Add the chicken to the mixture and marinate in the fridge for at least 20
  minutes.
• 3 Add balsamic vinegar, 2 tablespoons soy sauce, 4 tablespoons olive oil, ginger
  powder, 1 tablespoon cornstarch, sugar, red chili flakes, and water to another
  bowl. Stir to combine and set aside.
• 4 Heat 2 ½ tablespoons of olive oil in a skillet over medium-high heat.
• 5 Add peppers and celery to the skillet and saute until softened. Remove from the
  skillet and set aside.
• 6 Add the chicken to the pan and saute until cooked on all sides.
• 7 Add the garlic and green onions to the skillet and stir to combine. Saute until
  aromatic.
• 8 Add peppers, celery, and sauce into the skillet and stir to combine.
• 9 Bring the mixture to a gentle boil and stir in peanuts.
• 10 Serve with your favorite side dish, and enjoy!

Nutrition Info