Kung Pao Chicken

Kung Pao Chicken

Serves 4

1.5 lbs. boneless, skinless chicken breast or thighs, cut into bite-sized pieces

1 T freshly minced garlic

1 T freshly minced ginger

6-8 dried chilis/peppers

1 bunch scallions (4-5 scallions)

1 bell pepper, diced

1 T corn starch

1 T soy sauce

1.5 T dark soy sauce

2 T rice vinegar

1 T Chinese cooking wine

3 T brown sugar

½ t sesame oil

1/3 cup chicken stock

½ t Szechuan peppercorns

½ cup peanuts

2 T oil

Salt and pepper to taste

White rice for serving

Mince green onion whites and light greens. Cut dark greens into 1” lengths. Thinly slice a few of the dark greens for garnish if desired.

Mix the corn starch through chicken stock in a bowl and whisk to combine. Set aside.

Add the oil to a wok over medium high heat. Add the chicken and stir fry for 2-3 minutes. Add the garlic, ginger, green onion whites and chilis. Stir fry for 1 minute. Add the bell pepper and Szechuan peppercorns. Season with salt and pepper. Go easy on the salt as the sauce is very salty. Stir fry for 1-2 minutes.

Add the peanuts, green onion greens and sauce. Stir fry for 1-2 minutes. Once sauce is thickened and chicken and veggies are cooked to your liking, taste for seasoning and remove from heat.

Serve over white rice garnished with more peanuts and green onions.