Kung Pao Chicken

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup roasted peanuts or cashews
• 1/4 cup scallions, sliced
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes, or more to taste
• 1/2 cup diced water chestnuts, canned or fresh

Method

1. 1Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it shimmers, then add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
2. 2Remove the chicken from the wok and set aside, leaving the oil behind.
3. 3Add the remaining 1 tablespoon of vegetable oil to the wok, then stir in the minced garlic and grated ginger and cook, stirring constantly, for 30 seconds.
4. 4Add the peanuts to the wok and stir-fry until fragrant, about 1 minute.
5. 5Add the sliced scallions, soy sauce, Shaoxing wine, and cornstarch mixture to the wok, and stir-fry for 1-2 minutes, until the scallions are slightly wilted.
6. 6Stir in the chicken broth, rice vinegar, and red pepper flakes, and bring the mixture to a simmer, cooking for 1-2 minutes, until the sauce has thickened.
7. 7Return the cooked chicken to the wok, then stir in the diced water chestnuts, and cook, stirring constantly, until the chicken is well coated with the sauce and the water chestnuts are heated through, about 1-2 minutes.
8. 8Season the Kung Pao Chicken with salt to taste, then transfer it to a serving platter, garnished with additional scallions if desired.
9. 9Serve immediately, over steamed rice or noodles.
10. 10Let the dish rest for a minute or two before serving to allow the flavors to meld together.
11. 11Garnish with sliced scallions and serve over steamed rice or noodles.

Goes well with

• Snow Pea Stir Fry60 kcal
  Mild Sweet
• Boiled Baby Corn60 kcal
  Mild Sweet

Nutrition per serving