Kung Pao Chicken

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Cut into bite-size pieces)
• 2 tbsp Shaoxing wine
• 2 tsp cornstarch
• 3 tbsp reduced-sodium soy sauce (Divided: 1 tablespoon for the marinade and 2 tablespoons for the stir-fry)
• 2 tbsp canola oil (Divided)
• 1 cup green bell pepper (Diced)
• 1 cup red bell pepper (Diced)
• 1 cup red onion (Diced)
• 7 count dried arbol chiles (6–8 chiles, stemmed and seeded; quantity represented by the midpoint)
• 3 cloves garlic (Minced)
• 1 tbsp fresh ginger (Freshly grated)
• 0.5 tsp Sichuan peppercorns (Crushed)
• 1.5 tbsp rice wine vinegar
• 1 tbsp brown sugar
• 0.3333 cup cocktail peanuts
• 2 count green onions (Thinly sliced, for garnish)
• 0.5 tsp toasted sesame seeds (For garnish, if desired)

Steps

1. 1

   In a medium bowl, combine the chicken, Shaoxing wine, cornstarch, and 1 tablespoon of the soy sauce. Cover and refrigerate for 30 minutes.

2. 2

   Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat.

3. 3

   Working in two batches, add the marinated chicken to the skillet and cook until golden brown, about 6–8 minutes per batch. Transfer the cooked chicken to a paper towel-lined plate.

4. 4

   Heat the remaining 1 tablespoon of canola oil in the skillet.

5. 5

   Add the diced green and red bell peppers and red onion. Cook, stirring occasionally, until just tender, about 2 minutes.

6. 6

   Stir in the chiles, garlic, ginger, and crushed Sichuan peppercorns. Cook until fragrant, about 1–2 minutes.

7. 7

   Stir in the cooked chicken, remaining 2 tablespoons of soy sauce, rice wine vinegar, and brown sugar until well combined, about 1–2 minutes.

8. 8

   Stir in the peanuts.

9. 9

   Serve immediately, garnished with sliced green onions and toasted sesame seeds, if desired.

Nutrition per serving

• main
• Chinese-inspired
• stir-fried
• skillet
• spicy
• gluten-containing
• contains peanuts
• contains soy