Kung Pao Chicken

Ingredients

SAUCE
3⁄4 cup low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 teaspoons Chinese black vinegar or plain rice vinegar
2 teaspoons toasted sesame oil
1-1⁄2 teaspoons cornstarch
CHICKEN
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 tablespoon dry sherry or Chinese rice cooking wine
2 teaspoons soy sauce
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 tablespoons vegetable oil
1⁄2 cup dry-roasted peanuts
6 small whole dried red chiles (each about 2 inches long)
1 red bell pepper, stemmed, seeded, and cut into 1⁄2-inch pieces
3 scallions, sliced thin

Instructions

FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
FOR THE CHICKEN: Toss chicken with sherry and soy sauce in medium bowl and let marinate 10 minutes. Meanwhile, mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in second small bowl and set aside.
Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add chicken and cook, without stirring, for 2 minutes, allowing chicken to brown on the first side. Stir and cook until no longer pink, 1-1⁄2 to 2 minutes. Stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer mixture to bowl and set aside.
Add remaining 1 tablespoon oil to skillet and return to high heat until just smoking. Add bell pepper and cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of skillet, add garlic mixture, and cook, mashing mixture into pan, until fragrant, 10 to 15 seconds. Stir mixture into peppers until combined.
Stir sauce to recombine, then add to skillet along with reserved chicken, peanuts, and chiles. Cook, stirring and scraping up any browned bits, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve immediately.

Kung Pao Chicken

Ingredients

Instructions

Tags

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